It was the worst and most painful text message I had ever received. It was from my mother and it read something like “I can’t afford to subsidize your Diet Coke addiction anymore.” My heart sunk. ‘Twas like I had lost a close family member. The expression on my face probably would have led others to look at me and think “Who died?” My first thought? What do I drink in the morning? I don’t like coffee. And I can’t drink water in the morning, that’s disgusting. My second thought? What do I drink right when I get home and it’s too early for wine? My third thought? What do I drink right before I go to bed because I’m an irresponsible failure as an adult? My final thought? Quick, how do I access my savings account? That’s what it’s there for, right? When you’re in dire straits?
Okay, so I forgot to mention that that was a dream. Nay, a nightmare. But my weird dreams are not what we have all gathered here today for. We are here for these beauties – my Aunt Norma’s Seven Layer Bars. Apparently, at some point in her life, my Aunt Norma found a recipe for seven layer bars and liked it so much that she decided to attach her name to it. People were like “Yo, Norma. You know these aren’t your cookies, right?” And she was like PROVE IT, LOSERS. And so, Norma’s Seven Layer Bars were passed down from generation to generation. True story.
Buttery graham cracker squares layered with chocolate chips, butterscotch chips, toasted pecans, and shredded coconut
Makes 18 bars
- 1 stick unsalted butter
- 1½ cups graham cracker crumbs
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped pecans
- 1 (14 ounce) can sweetened condensed milk
- 1 cup sweetened shredded coconut
1. Preheat the oven to 350°F. Lightly grease a 13 by 9-inch baking pan. Melt the butter in a small saucepan. Remove from the heat and stir in the graham cracker crumbs. Spread the mixture evenly over the bottom of the prepared pan, pressing gently to form an even layer. Bake for 10 to 12 minutes, until lightly browned. Remove from the oven and let cool completely.
2. Sprinkle the chocolate chips, butterscotch chips, and pecans evenly over the crust. Pour the condensed milk over the top and sprinkle with the coconut. Bake for about 25 minutes, until the edges are golden brown. Remove from the oven and let cool completely on a wire rack.