Shelly's Recipe

Peanut Butter Seven Layer Bars

Category: Bars

(1) Preheat oven to 350F. Line an 8-by-8-inch baking pan with Reynolds Wrap® Non-Stick Aluminum Foil, spray with cooking spray; set aside.

(2) To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.

(3) Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.

(4) Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips. The amount of crust is skimpy and barely covers the pan, but it's okay.

(5) Evenly sprinkle with the chocolate chips, peanut butter chips, coconut, and peanut butter cups; set aside.

(6) To a small bowl add the sweetened condensed milk, peanut butter, and stir to incorporate the peanut butter.

(7) Evenly drizzle the sweetened condensed milk-peanut butter mixture over the pan.

(8) Bake for about 25 to 30 minutes, or until lightly golden brown around edges and the center is mostly set. Keep an extremely close eye on bars in the final minutes of baking because coconut can go from raw-looking to burnt in one minute. I've baked the bars in different ovens and have baked for as long as 30 minutes and as short as 23 minutes; watch your bars and not the clock.

(9) Place pan on a wire rack and allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving. Bars firm up as they cool. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.