Seven-Layer Bars (ATK)

• servings: 45 bars

Ingredients

1 cup toffee bits (such as Heath)

12 whole graham crackers

8 tablespoons (1 stick) unsalted butter, melted

8 ounces milk chocolate, chopped coarse

1 cup Rice Krispies

1 cup pecans, toasted and chopped coarse

1 cup semisweet chocolate chips

1 cup sweetened flaked coconut, toasted

2 (14-ounce) cans sweetened condensed milk

1 tablespoon vanilla extract

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with foil, allowing excess to overhang pan edges. Generously coat foil with cooking spray. Process toffee bits in food processor to fine powder. Add graham crackers and process to fine crumbs. Transfer mixture to bowl and stir in butter. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 10 minutes.

2. Remove pan from oven, sprinkle crust with milk chocolate, and allow chocolate to soften, about 2 minutes. Using spatula, smooth chocolate into even layer. Scatter Rice Krispies over chocolate, pressing to adhere. Add layers of pecans, chocolate chips, and coconut. in that order, pressing each layer to adhere. Combine condensed milk and vanilla in small bowl and pour over coconut.

3. Bake until golden brown, 25 to 30 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift from pan and cut into 45 squares. (The bars can be stored in air- tight container for up to 3 days.)

Notes

We keep the kitchen-sink approach but refine the ingredient list to improve this classic bar cookie.

With layers of chocolate chips, coconut, and nuts piled high over a buttery graham cracker crust, seven-layer bars sound appealing. There's no batter or dough to make-just layer pantry staples into a baking dish and wait for the oven to transform a jumble of ingredients into a chewy, crispy, sweet bar cookie. But after testing the original recipe (first published on a can of Eagle brand sweetened condensed milk), I wasn't very impressed. Yes, the recipe was easy, but the crust was bland and soggy, the coconut and nuts tasted raw, and the bars were dry. I decided to give this 1950s classic a makeover. I started with the crust. Prebaking produced the crisp texture I was looking for. I experimented with ingredients to boost flavor in the crust and finally hit upon the solution: toffee bits. Their buttery, salty flavor gave the crust real personality. To improve their flavor and texture, I pretoasted the coconut and nuts. Rice Krispies (not part of the original recipe) lent welcome crunch and lightness. To emphasize the chocolate favor, I added a layer of milk chocolate, melted right over the hot crust, in addition to the usual chocolate chips. For me, the best part of this recipe is the rich butter- scotch flavor and chewy texture added by the sweetened condensed milk. To remedy the sandy, dry texture of the original recipe, why not use more than one can? I found that two full cans created a rich, moist, candy- like bar cookie with plenty of chew and great caramel favor. -Dlane Unger

Toast the coconut and pecans separately on a baking sheet in a 350-degree oven until golden—5 minutes for the coconut and 8 minutes for the pecans.

FEBRUARY/MARCH 2007 • COOK'S COUNTRY