I have taken a traditional seven layer bar recipe and modified it to include some of my favorite toppings. This recipe is best when the bars have COMPLETELY cooled. I know it can be terribly hard to wait for these little babies to get done, but trust me on this one!
Ingredients:
1 stick unsalted butter, at room temperature
1 2/3 cups sugar
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoons vanilla extract
3 large eggs
1 cup all-purpose flour
1 1/4 cups natural almonds, chopped
3/4 cup semisweet chocolate chips
3/4 cup butterscotch chips
3/4 cup white chocolate chips
2 cups shredded coconut
1/2 cup sweetened condensed milk
wax paper
Procedure:
Preheat oven to 325 degrees. Grease a 9X13 inch baking dish. Line the dish lengthwise with a piece of wax paper (this helps for easy removal after baking). In a large saucepan, mix butter and sugar over medium heat until bubbly. Remove from heat. Stir in cocoa powder and salt. Let cool. Whisk in the vanilla and then each egg. Add the flour. Pour mixture into baking dish and spread evenly. Sprinkle on almonds and chocolate chips. In a bowl, combine the coconut, butterscotch chips and white chocolate chips with the sweetened condensed milk. Spoon the coconut mixture over the surface of the batter. Bake about 35 minutes. The coconut should be golden brown and the middle of the brownie just set in the center. Remember to cool completely before cutting! Makes approximately 16 bars. Double the amount of bars by cutting into bars first and then cutting each bar diagonally to make triangles. These little treats rock!
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