7-Layer Bars

7-Layer Bars

Believe it or not, I have never made 7-Layer Bars.  Shocking, right?!  I’ve always really enjoyed them at parties and church functions but just never made them myself.  And I’m not sure why because wow, they are easy and delicious (duh).  I thought they’d be a great Superbowl dessert and believe it or not, that blessed event is right around the corner.  So it’s time to start planning your menu people!  It’s all about the food.  At least for me it is…I could kind of care less about football.  Sorry, it’s true.

7 Layer Bars

Ok, let’s get to the bars.  The recipe I used called for a potato chip crust which I thought would give it a more salty component but I didn’t notice it much.  So I might add in 1/4 teaspoon or so of salt to the potato chip mixture next time I make them.  Just fyi.  And traditionally the crust is graham cracker so feel free to swap out the potato chips for graham cracker crumbs and follow the recipe accordingly.  I’m not sure which I prefer more.  The potato chip crust actually turned out kind of chewy which I love but I also adore graham cracker crusts so…yeah.  Flip a coin?  Anyway, this recipe is fabulous, you can’t mess it up and it really is super easy and great for parties.  Try them!

Oh and if you want some more Superbowl sweets ideas, check out these past blog posts here and here!   I’ll have another great Superbowl recipe later this week for puppy chow–with a twist!  If you like booze, you’re gonna love it.  And even if you don’t like booze, you’re gonna love it.  Seriously.  Stay tuned!

7-Layer Bars
 
Ingredients
  • 3 c. Regular, Salted Potato Chips, crushed
  • 1½ sticks Unsalted Butter, melted
  • 4 T. Granulated Sugar
  • 12 oz. (2 c.) pkg. Semi-Sweet Chocolate Chips
  • 12 oz. (2 c. ) pkg. Butterscotch Chips
  • 12 oz. (2 c. ) pkg. White Chocolate Chips
  • 1½ c. Walnuts, coarsely chopped and toasted
  • 3 c. Flaked, Sweetened Coconut, toasted
  • 2, 14 oz. Cans Sweetened Condensed Milk
  • 2 t. Pure Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees. Generously grease 9x13 pan.
  2. Combine potato chips, sugar and melted butter. Press into the bottom of the pan.
  3. Top the crust with the following ingredients, in order: semi-sweet chocolate chips, butterscotch chips, white chocolate chips, walnuts and coconut. Combine the sweetened condensed milk with vanilla and pour over the layers.
  4. Bake for 30 minutes and let cool completely. Cut into squares and store in an air-tight container.
Notes
Makes 18 squares.

 

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Peanut Butter Balls

As promised, my famous Peanut Butter Ball recipe!  Ok, maybe they’re not quite famous, BUT I have sold alot of this candy over the years and people love them!  It’s a recipe I have never shared before but since I took it to the cookie exchange I figured why not put it on the blog?  As you can see, I chose to top mine with crushed potato chips-delicious!  There are a lot of peanut butter ball recipes out there but this is the best, in my opinion.  They are super creamy and 100 times better than a Reese’s Peanut Butter Cup.  Seriously, the best.  But that’s just my opinion…

Enjoy!

Peanut Butter Balls
 
Ingredients
  • 1 Stick Unsalted Butter
  • 2 c. Creamy Peanut Butter (I prefer Peter Pan)
  • 1 lb. (3¾ c.) Powdered Sugar
  • 1 lb. High-Quality Chocolate Candy Coating
  • Crushed Potato Chips, Chopped Dry-Roasted Peanuts, etc for topping
Instructions
  1. Melt the butter in a large bowl. Add the peanut butter and stir until smooth and thoroughly combined. Add the powdered sugar and stir until completely incorporated. The mixture will become stiff (you may need to use your hands, I do). Form into two balls and let it stand overnight on the kitchen counter. Knead it the next morning until smooth. Put in the refrigerator to firm up a bit, about an hour. Form into 1½" balls and place on a foil lined cookie sheet. Place back in the fridge while you melt your chocolate. Melt the chocolate candy coating in a microwave at 20-second intervals, stirring between each, until smooth and completely melted. Dip peanut butter balls (I remove only a few from the refrigerator at a time) in chocolate and immediately top with crushed potato chips, chopped peanuts, etc. and let cool on foil until hardened.
Notes
Makes 55-60.

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Butterscotch Jumbles

This recipe is perfect for holiday parties, super simple and one that I cannot stop eating!!  I mean seriously, these things are soooo dangerous…I found myself just having one little *nibble* and then another and another and….yeah.  They are kind of an updated version of a candy my mom always made with butterscotch chips, peanut butter and chow mein noodles.  I pretty much threw whatever I had on hand into these and the results were quite amazing.  So if you don’t have the exact ingredients, feel free to get creative although I highly encourage using the potato chips and graham crackers.  And some kind of nut, even if you don’t like peanuts. Just use what ya like!

Butterscotch Jumbles
 
Ingredients
  • 11 oz. Butterscotch Chips
  • ½ c. Smooth Peanut Butter
  • 1 c. Dry Roasted Peanuts
  • 1 c. Graham Cracker Pieces (about ½-inch)
  • 1 c. Pretzel Chip Pieces (about ½-inch)
  • 1 c. Wavy Potato Chip Pieces (about ½-inch)
Instructions
  1. Line a large cookie sheet with foil.
  2. In a large bowl, melt the butterscotch chips in a microwave at 20-second intervals, stirring between each until completely melted and smooth. Stir in the peanut butter until smooth. Add the rest of the ingredients and stir to coat completely. Drop by spoonfuls onto the foil lined cookie sheet and place in the freezer or refrigerator for a couple of minutes to let firm up completely. Store in an air-tight container.
Notes
Makes 18-20.

 

 

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