The baked bar is an everything bar—a kitchen-sink extravaganza. The graham-coconut crust is the perfect support for layers of chocolate chips, walnuts, and condensed milk. You may have seen a version of this bar under a different name (Seven-Layer Bar, Hello Dolly Bar, Magic Bar), but our local version was influenced by our Brooklyn customers, who suggested adding white chocolate chunks and butterscotch chips. Crisp and gooey in all the right places, it’s perfect in small portions.
Butter the sides and bottom of a 9-by-13-inch baking pan or spray it with nonstick cooking spray.
On a parchment-lined baking sheet, spread out the coconut. Put the baking sheet in the oven and toast the coconut until it starts to turn golden brown, 7 to 10 minutes. Remove from the oven, toss the coconut, and return it to the oven for 3 more minutes.
Put the graham cracker crumbs in a large bowl, add the toasted coconut, and toss with your hands until combined. Add the butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
Refrigerate the crust for 15 minutes, then
Increase the oven temperature to 325 degrees F.
Evenly spread the nuts in the bottom of the crust.
Spread the chocolate chips over the walnuts, followed by the white chocolate, followed by the butterscotch chips.
In a steady stream, pour the sweetened condensed milk evenly over the filling. Shake the pan very gently to make sure the sweetened condensed milk is evenly distributed.
Baked Bars will keep, wrapped tightly and at room temperature, for up to 4 days.
© 2008 All rights reserved. Published by Abrams Books.