Not Your Mama’s Seven Layer Bars

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Seven layer bars are a classic holiday treat, but this year, it’s time we all amp up that deliciousness with Chocolate Wavy Lays! I tell no lies … whether you eat these solo while watching your favorite mama show (no judgement here!) or add them into baked treats, you’re gonna want to run to Target and stock up while Chocolate Wavy Lays are available for the holidays!

And now, the recipe that will wow your cozy kitchen this winter …

I grew up calling these bars Hello Dollies. I’m not 100% sure why. That’s just what they were. And there is no reason to question a good thing. Normal people call then Seven Layer Bars, I think. But the recipe I’m going to share today isn’t the traditional Hello Dolly or Seven Layer Bar. Nope, it’s 10x better, because recipe now includes a few extra special ingredients. This dessert hits the spot in so many ways and if I being completely honest, I’m munching on one while I type! Yum!

Creamy, crunchy, salty, sweet. These bars are all that and more! The perfect holiday treat to share at work, bring to a cookie exchange, or bundle up in a cute tin as an edible gift for friends or family. Or, you know, eat late at night when your kids are asleep while you sing along to White Christmas. Totally your call :)

INGREDIENTS

• 1 cup graham cracker crumbs – you can pre-buy crumbs or crush your own
• 1 stick of butter
• 1 1/2 cups sweetened shredded coconut, separated into 1 cup and 1/2 cup
• 1 cup chocolate chips
• 1 can sweetened condensed milk
• 3/4 cup pecan pieces
• 1 bag Chocolate Wavy Lays

DIRECTIONS

Preheat oven to 350 degrees.

In an 8×8 baking pan or 9 inch diameter pie dish (whatever you have on hand that is close to that size will work), melt the stick of butter. Add graham cracker crumbs and blend with a fork until moist and moldable. Press into the bottom of the dish to create a crust. It doesn’t have to be perfect … just do your best to make it even. 

Layer 1 cup of shredded coconut and 1 cup of chocolate chips on top of the graham cracker crust. Then, pour the can of sweetened condensed milk on top. Add remaining 1/2 cup of shredded coconut and top with pecan pieces. You can buy pecans already chopped into pieces and often it’s cheaper to do just that.

Bake for 20-25 minutes, until the sweetened condensed milk bubbles and the top layer of coconut lightly browns. 

Remove from the oven and sprinkle crushed Chocolate Wavy Lays on the top. My personal philosophy is to eat a chip, then crumble and sprinkle, eat another chip, then sprinkle … until the bag is empty. But, hey, that’s just me :) While the bars cool, the Chocolate Wavy Lays will just barely melt and result in the  perfect topping >>> salty sweet crunch.

Allow the dish to completely cool, overnight if possible, before cutting in bars and serving or packaging. 

If you’re anything like me, you’ve always got something on your Target shopping list so add Chocolate Wavy Lays (available in Milk Chocolate, Dark Chocolate, and Milk Chocolate Covered with Almond Bits — hallelujah!) and pick them up stat! You’ll find them in the holiday/seasonal area.