This is what I used as the basis for my Seven Layer Bars. My godmother brought the recipe to the cookie party, so I finally have the definitive recipe. I see why hers are always so much more moist than mine; she puts the condensed milk on the crust, not over the top. She also gives them more resting time. It's a process, but she has it down. It would probably take me two batches to perfect it. Not today; I still have cookies in the freezer from the party.
1/2 C butter or margarine, melted
1-1/2 C crushed graham cracker crumbs
1 14oz can Sweetened Condensed milk
6 oz semisweet chocolate chips
6 oz butterscotch chips
3 oz flaked coconut
1 C chopped walnuts
1. Preheat oven to 350º. (325º for a glass pan)
2. Pour melted butter into a 13" x 9" baking pan. Sprinkle graham cracker crumbs evenly over butter. Pour sweetened condensed milk over the crumbs.
3. Top with chocolate and butterscotch chips and coconut. Sprinkle walnuts on top of all.
4. Press down gently with a glass or cup to compact the crust. Bake for about 30 minutes, until nuts are starting to brown.
5. Cool thoroughly before cutting. You can slide a spatula round the sides and cut through the cooled bars but do not lift them out of the pan until they have set for several hours or overnight. You can even keep them in the fridge until ready to cut. Place pieces (1" x 2" would be the largest I would recommend) in liners to make them easier to stack on a serving plate or gift box. If not refrigerated, these last two to three days. In the fridge, you have about a week.
Difficulty rating π