Coconuts.

7 layer bars.

Because when is one layer ever really enough?  I never liked these as a kid, and I am pretty sure it had something to do with the coconut - but now, I have this little man in my life whose name is Dad and he thinks coconut should be our national fruit. (Maybe he should be Samoan?)

And since he has nursed me back to health, and since I just enjoyed a fabulous Mexican vacation, I say "Bring on the Coconut(s)"

I'm sorry - I have to sneak them in where I can.

Anyone want to guess what this 10 days of cookie baking has done to my dress pants? Let's just say they're not NOT tight.

7-Layer Bars 

3 cups Graham cracker crust
1 cup Chopped walnuts
1 1/2 cups Semi-sweet chocolate chips
1 bar good quality white chocolate, chopped

1 1/2 cups Butterscotch chips
1 cup Shredded coconut
1 14 ounce can sweetened condensed milk

Preheat your oven to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray. 

Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.  

In order, sprinkle the walnuts, 

chocolate chips, 

white chocolate chunks, 

butterscotch chips, 

and coconut over the graham crumbs.

Pour the condensed milk evenly over the entire dish.  Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours. 

Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.

I hope you can button your pants after these...



BIG KEES LITTLE KEES,




Whit