Over the top 7-layer bars

I’ve wanted to make a batch of 7-layer bars for the past few weeks, but just couldn’t fit them into my schedule.  Until Tuesday, which was not only Mardi Gras but my birthday, as well.  Anyway, the classic 7-layer bar recipe is nearly foolproof and delicious.  But, I wanted to shake things up a bit, take them to another level, so to speak.  So, I changed the crust, modified the order of the ingredients, swapped walnuts for almonds, and increased the condensed milk, using 2 cans instead of one.  Well, let me tell you, these are delectable and you should make them.  Today.

Over-the-top 7-layer Bars Printable recipe
1 box butter-recipe cake mix-I used Duncan Hines
1/2 cup unsalted butter, melted
1 cup sweetened shredded coconut
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
7 oz slivered almonds
2 cans sweetened condensed milk

Preheat oven to 350 degrees.  Spray or butter a 13 x 9 pan and line with parchment so that parchment overlays the long side of the pan.  Butter or spray the parchment.  Using a mixer, combine the cake mix and melted butter, forming a soft dough.  Press into prepared pan.  Layer ingredients in the order given; pour both cans of condensed milk over the top of the almonds.
Bake for 45-50 minutes, being careful that the almonds don’t burn.  Remove from oven and let cool for 30 minutes.  Lift bars out of pan using the parchment.  Let cool until firm and invert onto a large platter.  Remove parchment and invert onto a cutting board.  Trim edges and cut into squares.  Enjoy!


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