Today is a very special day at the National Cookie Network.
Today I bring to you, what is in my humble opinion, THE BEST cookie recipe of all the cookie recipes I have on this blog (and I have hundreds!).
This recipe was submitted by the lovely Naptime Chef, Kelsey. I will forever be in debt to her for sharing this recipe with me. It is absolutely to die for.
In fact, I told her I was changing the name of these from “Grammie Garwood’s 7-Layer Bars”, to “The Big “O” Bars”. And no, I’m not referring to Oprah. But this is a family site, so I won’t go into any more detail than that. My apologies to Grammie Garwood.
The point is, if you want to taste a recipe that will stay in your family for generations to come, you’ve simply GOT to make this recipe. There’s just no way around it. Once you’ve tried these, you’ll never go back to any other bar cookie.
In fact, if you’ve got kids running around, I’d be willing to bet they never know these cookies exist until they are old enough to bake the recipe themselves.
Why? Because I doubt you’ll share these with anybody. Go ahead. Give it a shot. Just TRY to share these with somebody. I promise, it’ll be near impossible.
Here’s what Kelsey had to say, followed by the recipe.
My friend Nicole makes the most awesome 7-layers bars. They are the perfect sticky sweet treat for the holidays. It turns out the recipe is from her husband’s grandmother, an accomplished cook and baker. We like making these during the holidays because they are a nice departure from the more traditional Christmas cookie fare, but are no less decadent.
The Big “O” Bars
8 T. (1 stick) unsalted butter
1 c. graham cracker crumbs
1 cup shredded coconut flakes
12 oz. chocolate chips
12 oz. butterscotch chips
1 14 oz. can sweetened condensed milk
1 cup chopped nuts (pecans or walnuts work best)
1. Preheat oven to 350.
2. In the bottom of a 9×13 pan, melt the butter. Sprinkle the graham cracker crumbs on top of the butter.
3. Add the remaining ingredients in even layers, one on top of the other: coconut, chocolate chips, butterscotch chips, condensed milk and nuts.
4. Bake for 35-40 minutes, or until everything is melted and cooked.
5. Cool pan to room temperature and then place it in the fridge for at least 2 hours to solidify before cutting into bars.
6. Store in an air-tight container, use wax paper to separate the layers.
Side note from Tiffany: Bake these for 30 minutes, and then check every few minutes thereafter. I baked mine for 35 minutes, and it was almost to long.
In addition, it took about 3 hours in my fridge to cool properly. So be sure you allow yourself plenty of time for cooling.
Photo by Theryn Fleming
Recipe: The Naptime Chef