Serve one of our autumn classics at your next bake sale or Fall festival.
Chocolate Seven Layer Bars
Prep Time: 15 min | Cook Time: 25 min
This chocolatey treat is a big hit at school bake sales and Fall festivals. Moist and chewy – they might disappear before you can take them out of the pan!
Ingredients:
* 1-1/2 cups finely crushed thin pretzels or pretzel sticks
* 3/4 cup (1-1/2 sticks) butter or margarine, melted
* 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
* 1 package (4 oz.) HERSHEY’S Unsweetened Chocolate Baking Bar, broken into pieces
* 2 cups miniature marshmallows
* 1 cup MOUNDS Sweetened Coconut Flakes
* 1 cup coarsely chopped pecans
* 1 package (4 oz.) HERSHEY’S Semi-Sweet Chocolate Baking Bar, broken into pieces
* 1 tablespoon shortening(do not use butter, margarine, spread or oil)
Directions:
1. Heat oven to 350°F. Combine pretzels and melted butter in small bowl; press evenly into bottom of ungreased 13X9-inch baking pan.
2. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until mixture is melted and smooth when stirred. Carefully pour over pretzel layer in pan. Top with marshmallows, coconut and pecans; press firmly down onto chocolate layer.
3. Bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack.
4. Melt semi-sweet chocolate and shortening in small microwave-safe bowl at MEDIUM (50%) 1 minute or until melted when stirred; drizzle over entire top. Cut into bars. Refrigerate 15 minutes or until glaze is set. About 36 bars.
Pie Crust Clean-Up
To avoid a mess, I dump all the ingredients into a zip lock bag then knead to mix. I form a ball and then roll it out between 2 sheets of wax paper. No fuss, no mess and no bowls to wash.
Submitted By: Brenda
Evanston, IL
