I think it’s about time for a recipe around here, don’t you? 😉
As I was thinking about a topic for a Tuesday post, I realized I hadn’t posted any recipes lately. I have no idea why…I love food! I really enjoy posting recaps of my trip last fall and WIAWs, but sometimes, you just can’t beat a good recipe!
These 7-Layer Bars were actually inspired by a recipe I found on the back of a Ghirardelli brownie mix box. My recipe is almost exactly the same as the original, except for the fact that my bars don’t contain any nuts (obviously). However, I knew that the crunch was an essential part, so I added a secret ingredient: pretzels. They add such great crunch and saltiness to counter the gooey sweetness of the rest of the recipe.
The first time I made these bars was for a road trip to Cedar Point amusement park. My friend Sarah, her mom, and I had such fun hanging out, talking, and eating these things. In fact, we had so much fun, we took the trip again the next year, and I brought these along again! Yeah, they probably weren’t the best idea health-wise, but honestly, 7-Layer Bars are a lot more fun than carrots and celery sticks! 🙂
7-Layer Brownie Bars (E, N, D?)
adapted from Ghirardelli
– 1/2 cup unsalted butter, melted
– 1 (20 oz.) box Ghirardelli double chocolate brownie mix
– 1 cup shredded sweetened coconut
– 1 cup butterscotch chips (I use Nestle brand)
– 1 cup mini chocolate chips
– 1 cup coarsely chopped pretzels
– 1 1/4 cup sweetened condensed milk
- Preheat oven to 350*F. Pour melted butter into a 13x9x2-inch baking pan.
- Sprinkle the brownie mix into the pan, and let it soak up the butter. (YUM.)
- Top with coconut, butterscotch chips, chocolate chips, and pretzels, creating a layer of each.
- Drizzle the sweetened condensed milk over the top, distributing evenly.
- Bake for 25-35 minutes (baking time varies depending on the oven), or until the edges are all bubbly.
- Allow to cool completely before cutting. Or cut right into them while they’re still warm. I won’t judge.
– For some reason, I couldn’t find the original recipe on the Ghirardelli website. But just know this recipe is very slightly adapted from that one – I’m not claiming it as my own! 🙂
– In the pictures above, I used regular-sized chocolate chips. However, I used mini the other times I made it, and definitely prefer those. They cover more square inches with their melty chocolateiness.
– Instead of using regular pretzels, I used these Nibblers by Snyder’s. They’re thicker than regular pretzels and don’t get soggy from the other ingredients, even after they’ve been sitting for a while. If you can’t find those, you could use those giant sourdough pretzels, or I’m sure regular ones would be just fine. 🙂
– These bars contain dairy, but I’m thinking they could be converted to non-dairy/vegan.
- You could easily use margarine in place of the butter.
- Many boxed brownie mixes do not contain dairy (though others do, so just be careful!).
- The butterscotch chips do have dairy in them, but dairy-free versions do exist! (I just looked them up online!)
- Finally, there are plenty of versions of vegan condensed milk. Here’s a recipe!
I hope that helps for those of you who have dairy sensitivities or are allergic! 🙂