When I was little (okay, shorter but bigger around the middle), my mother’s colleague would bring seven layer bars into the office. My mother would then proceed to graciously hoard and bring them home, knowing that, to her 9 year old daughter, these bars were the edible equivalent of Disneyland.
First she gave birth to me, then gave me chocolate-happy taste buds, and now this. I’m a lucky kid. Little Kelly expresses her gratitude by sticking her head in the cookie jar.
In case I didn’t know how unhealthy traditional seven layer bars are, my pants were always there to remind me. Luckily we’ve come a long way since then. Now I have a 27 inch waist, an obnoxious(ly wonderful) trend that allows us to wear leggings in public, and a recipe for healthy seven layer bars so good they could make a grown man cry.
So good. I repeat. SO good.
But now I have a problem. The problem is that I am madly in love with these bars and I have 10 of them calling my name from the kitchen. Wait, this recipe made 16 bars. Oops. *wipes chocolate from fingers*
I mean it’s okay because they’re healthy (only 80 calories each!), but I need something more balanced than a bar in each hand. Just enjoy a few of these after chowing down on a salad and you’re golden. Just like the perfectly golden tops of these bars. They’re waaay too good.
Then my friend invited me over for pie, so naturally I said yes because duh! Bonding and pie. Plus I can shove these bars off on her! Can anyone way PIE DATE? I can’t because my mouth is full… of both pie and seven layer bars. But I already ate a salad, so mission accomplished.
First, whip up the simple crust. The beauty here is that you can use whatever flour you so desire.
3. Dark chocolate chips
4. White chocolate chips (or semi sweet chocolate)
Preheat oven to 350°F. Grease an 8x8 baking dish and set aside.
In a medium bowl, combine all the ingredients for the crust and whisk until no pocket of flour remain. Evenly spread the crust mixture over the bottom of the prepared baking dish. Bake in the oven at 350°F for 10 minutes.
After you’ve fetched the crust from the oven, evenly layer the ingredients over the crust in order: chopped nuts, dark chocolate chips, white chocolate chips or semi sweet chocolate chips, butterscotch chips or milk chocolate chips, unsweetened shredded coconut, sweetened condensed milk (make sure to pour it so that it covers all the coconut).
Bake in the oven at 350 for 40 more minutes, until the top is golden and beautiful. Let the bars cool completely. I repeat: let the bars COOL. This will take about 2 hours. Because I have exactly -0.7% patience when it comes to dessert, I usually just stick the bars in the freezer for about 30 minutes. Now cut into bars (a pizza cutter is the secret to clean cuts!) and devour.
Recipe Notes and Substitutions
Nutritional information calculated with erythritol, reduced fat coconut, and homemade sweetened condensed milk.