Abi’s 7 Layer Bars

Prep time: 10 minutes
Cooking time: 30 minutes
Cooling time: 20 minutes

Ingredients:
1/2 cup (1 stick) of butter
1 1/2 cup of graham cracker crumbs
1 cup of shredded coconut
1 cup of chocolate chips
1 cup of butterscotch chips
1 cup of chopped pecans
1 can of condensed milk (not evaporated!)

Equipment:
9X12 pan (rectangular cake pan)
Bottle/Can opener with a Church Key
Bowl for melting butter

Instructions:

Preheat oven to 350 degrees.
Melt the butter in the microwave. I recommend slicing it into tablespoons then going for 30 seconds on high. You can always add another 15 seconds to the cook time, but you can’t unscorch butter.
Spray your baking pan sides (not bottom) with buttery spray
Pour butter into your pan, rolling around to evenly coat the bottom
Sprinkle graham cracker crumbs over butter
Press graham cracker crumbs into butter, making a nice crust. It doesn’t have to be even, so just relax.
Spread coconut over graham layer
Spread chocolate and butterscotch chips over coconut layer. Do not go overboard on the chips. I know, you’ll be thinking ‘Is that really enough chocolate?’ It is enough chocolate. If you add to many chips the bars will be waaaay to gooey when they’re warm and nearly impossible to cut when they’ve cooled.
Sprinkly chopped pecans (or other nuts of choice) over the chip layer. I like to go with 3/4 of a cup of chopped pecans and then 1/4 of a cup of sliced almonds. The sliced almonds add a terrific visual element to the bars
Open your can of condensed (the sweet kind) milk with your church key. Try to pour the milk over your pan of layers. It doesn’t work, does it?
Punch a hole in the other end of the can. Tadaa!
Drizzle condensed milk evenly over the surface of your layers.
Bake in 350 degree oven for 25-30 minutes.
Cool for 20 minutes
Cut into bars and enjoy.