Confession: I’ve never had or made 7 layer bars. But ever since I created the salted caramel cookie cup recipe, my friend Dawn (and her husband Rex!) have been asking me to try a cookie cup filled with 7 layer bar ingredients.
Now that I’ve tried them, I am in love with 7 layer bars. The bars are very easy to make and there are tons of recipes online for them. There are many variations of ingredients, but I made my cups with Dawn’s favorites. The cups are a little more time consuming than plain bars– but very, very fun! The cookie cup holds all the yummy ingredients together and adds a dense sweet layer to the typical bar recipe.
INGREDIENTS:
- 1 tube of refrigerated sugar cookie dough
- 1c. of finely crushed graham cracker crumbs
- 1/2 c. chopped pecans
- 1c. semi-sweet chocolate chips
- 1/4c. butterscotch chips
- 1c. shredded coconut
- 1 can of sweetened condensed milk
(yep, thats 7 ingredients!)
DIRECTIONS:
- Preheat oven to 350 degrees.
- Using clean hands, knead together graham cracker crumbs and cookie dough until all crumbs are incorporated.
- Divide dough evenly among 12 (standard size) muffin cups.
- Bake at 350 degrees for 12 to 14 minutes
- Press centers of baked cookies in, forming a cup. I use a mini tart shaper for this and it makes it SO easy- you can use the end of a wooden spoon too, if you want. The inside of the cookies might still be a little undercooked at this point — that is ok!
- Layer the remaining dry ingredients in each cookie cup, saving some coconut aside.
- Place sweetened condensed milk in a zip top bag, clip a corner and drizzle the condensed milk into each cup over and around all the ingredients. I went to each cup twice, as the liquid seeped down into all the layers there was room for more on top.
- Sprinkle top with shredded coconut and place back in the oven at 350 degrees for about 10-15 minutes. Watch for your coconut to brown on top– that is your cue to pull them out!
- Cool completely in pan.
- Use a small knife to run around edge of each cup and pop it out of pan when cooled.
My thoughts: I love them! You could experiment with ingredient variations to this if you don’t like nuts or coconut for example. I like them as is. Since I’d never had a 7 layer bar, I was depending on Dawn and Rex to judge the taste- they give them a thumbs up! If you want gooey chocolate and coconut then this is YOUR dessert! Enjoy!
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to spoon batter onto parchment paper.
and I love it! This recipe can be made as a plain lime pie in a pre-made graham crust (and it is really, really good)- but its just so CUTE made in these little squares– again, kudos to the creator of this pan- I love how the bottoms pop out and I’ve got so many fun ideas for this pan!
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— it holds 23 cupcakes, which is perfect for 2 dozen– it leaves one cupcake without a place so you don’t feel guilty eating it up (which is exactly what I just did!)
. I love this food coloring…it says its for icing but I use it in everything– it makes things SO bright and doesn’t change the consistency of what you add it to.
and I just LOVE the way they turned out. Just cut solid cookies for the backs and for the tops use the tiny shapes to cut bunnies and chicks and flowers from the center of each cookie. It IS a little fussy, but worth it in the end!
“. It is a cupcake mix that comes with a creamy filling. They come in both yellow and chocolate. I simply HAD to try this (because who doesn’t love filling inside of anything??!!). They work beautifully- easy to make and they bake up into the most beautiful cupcakes. But I wondered if you could change the filling color without causing a recipe fail.
in pink and blue (or in any other color you want!)
to top these gender reveal cupcakes).
(4 come in one box)
EASYBAKED 