joyeux cuisine

a blog about good food, family, friends, and life.

six layer bars

on June 20, 2012

Summer is a time for fun. And for delicious things. One of those delicious things is toasted coconut. There is absolutely nothing wrong with toasted coconut. Combine toasted coconut with 2 different kinds of chocolate and you are golden. These are the days of deliciousness, my friends.

These bars are so good. They’re perfect for pool parties, get togethers, and even just sitting in the air conditioning. It’s been really warm the last few days, it’s just going to happen. There’s so much sweetness that 1 bar is plenty, but it’s that sweetness that will have you craving more. Don’t try and fight it. It’s inevitable.

This recipe starts with graham crackers and butter. You really can’t go wrong with these two things. I like to crush up graham crackers the old fashioned way: rolling pin and plastic bag. It’s a good way to let out some aggression and de-stress. I highly recommend it.

Toast up some shredded coconut in the oven and layer semisweet chocolate chips (or if you’re like me and forget that semi-sweet chocolate chips are the only kind you don’t have, chop up some bakers chocolate. it’s pretty much the same), white chocolate chips, and butterscotch chips. This is where it starts to look really delicious.

Can’t you just imagine how delicious this is going to be? Don’t worry it gets even better. And sweeter. I know! Just when you thought it couldn’t get more unhealthy. A whole can of sweetened condensed milk gets poured all over these. So rich.

Bake these and slice them. Okay. Now you’re done. I’m really sorry about these. They’re delicious and really unhealthy. My solution to this problem is to give them away. You make a lot of friends by giving them free food. Especially desserts. That way, you don’t have to eat them all. Always a bonus. Happy summer, everyone!

Six Layer Bars

adapted from browneyedbaker.com

makes 1 9×13 pan, about 12 bars depend on size

1 cup sweetened shredded coconut

8 Tablespoons (1 stick) unsalted butter

9 graham crackers crushed

1 cup semisweet chocolate chips

1/2 cup white chocolate chips

1/2 cup butterscotch chips

1 (14 oz) can sweetened condensed milk

Line a 9×13 pan with foil or parchment paper leaving edges to act as handles and liberally spray with cooking spray. Preheat the oven to 350 degrees. Spread the coconut on a cookie sheet and bake until the edges turn golden brown, about 4-5 minutes. Keep an eye on it though, coconut can burn really quickly. Melt the butter and combine it with the graham cracker crumbs. Mix the butter and crumbs until the butter is distributed through the crumbs. Press into the bottom of the pan. Layer in order: semisweet chocolate chips, white chocolate chips, butterscotch chips, and coconut. Pour the sweetened condensed milk over the entire pan. Bake until the top is golden brown, about 20-25 minutes. Cool in the pan on a wire rack to room temperature. Once cool, remove the foil or parchment from the pan with the handles. Slice into bars.

These will last at room temperature, well wrapped for up to a week.

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