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  • Catherine Irvin

Baddie Bars

Updated: Dec 15, 2019


"Cath, I need some kind of chocolate." OK, I'm a chocolate lover myself especially after a semester in Switzerland. However, one bad attempt at brownies still keeps me from making an authentic brownie batter from scratch. So how do I deliver chocolate without making a brownie? Answer: baddie bars (better know as 7-layer bars).

7-layer bars are traditionally made with a thin graham cracker crust, but that simply wouldn't suffice for these. I wanted a thicker and chewier crust to hold the layers of chocolate chips and coconut (almost like a pie crust). Let me tell you, it's all about texture with these babies. THEY DELIVER.

Fun fact about me that won't surprise many of you who know me well- I never turned in a project between 1-12th grade without putting glitter on it. It was always the distinctive factor in whose poster was whose, because Cath's was drowning in glitter. It just felt right. I like to think of the sweetened condensed milk in this recipe as the glitter. It's absolutely necessary, yet so extra and brings these baddies to the next level.

XO//CATH​

-THE RECIPE-

1/2 cup oats

5 graham crackers

1 cup flour

2 sticks (1 cup) unsalted butter, melted

pinch of salt

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 cup chopped walnuts

1 cup coconut

14oz. can of sweetened condensed milk

Put graham crackers and oats in food processor. Add a pinch of salt. Pulse until both combine to a fine powder consistency. Add mixture into a bowl with flour and fold in the melted butter until evenly distributed.

Line baking pan with wax paper for easy removal and to avoid chocolate burning on edges of the pan. Pour in crust mixture and gently pat down with hands to evenly line the whole pan.

Sprinkle chocolate chips, butterscotch chips, walnuts and coconut over crust. Evenly pour the whole can of sweetened condensed milk over everything. (Sweetened condensed milk will allow for browning during the baking process.)

Bake at 350ºF for 25-30 mins, or until golden brown. Cut into squares and enjoy! I personally love letting these sit in the fridge for a few hours and eating them chilled!

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