Kitchen Sink Layer Bars

Bake these bars for an after-school treat.

By Torie CoxPublished: Aug 8, 2020

3.5

2 Ratings

Jump to recipe

Ren Fuller

Yields:

Total Time:

2 hrs 55 mins

This simple layered bar cookie is a riff on a classic that goes by many names, including 7 Layer Bars, 7 Layer Magic Bars, and Hello Dollies. Instead of graham crackers in the crust, our version uses pretzels with a touch of brown sugar for a salty-sweet twist.

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Ingredients

Cooking spray
3 1/2 cups pretzel twists
1/2 cup (1 stick) salted butter, melted
3 Tbsp. dark brown sugar
1 (14-ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup packed shredded sweetened coconut
1/2 cup chopped roasted, salted almonds
Flaky sea salt, optional

Directions

1. Preheat oven to 350°F. Line a 9- inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Lightly grease parchment.

2. Place pretzels in a food processor and process until finely ground, 15 to 20 seconds; transfer to a bowl. Add butter and brown sugar and stir to combine. Press onto bottom of prepared pan. Bake until dry to the touch and fragrant, 8 to 10 minutes.

3. Top crust with condensed milk. Top with chocolate chips, butterscotch chips, coconut, and almonds; press gently with fingertips to compact.

4. Bake until edges are browned, 25 to 30 minutes. Sprinkle with sea salt, if desired. Cool completely in pan, about 2 hours. Use overhang to lift bars from pan. Cut into 16 squares.

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