Not Your Mama's Seven-Layer Bars Recipe

Not Your Mama's Seven-Layer Bars Recipe
Not Your Mama's Seven-Layer Bars Recipe photo by Taste of Home
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Not Your Mama's Seven-Layer Bars Recipe

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The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8x8-in. pan. —Andrea Barlow, Hot Springs, Arkansas
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling

Ingredients

  • 24 Oreo cookies
  • 1/2 cup butter, melted
  • 1 cup flaked coconut
  • 1-1/2 cups crisp brown rice cereal
  • 1 can (13.4 ounces) dulce de leche
  • 6 tablespoons warm water (110° to 115°)
  • 1-1/2 cups coarsely chopped pecans
  • 1/4 teaspoon sea salt

Directions

Preheat oven to 350°. Pulse cookies in food processor until finely chopped. Combine crumbs and melted butter; press onto bottom of greased, foil-lined 13x9-in. baking pan. Spread coconut over crust; sprinkle with crisp rice cereal.
Combine dulce de leche and water until smooth. Pour over cereal. Sprinkle pecans over dulce de leche; press down lightly.
Bake until edges are set but center is still soft, about 30 minutes. (Do not overbake.) Remove from oven; immediately sprinkle with sea salt. Cool completely on a wire rack before cutting into 24 squares. Yield: 2 dozen.
Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Originally published as Not Your Mama's Seven-Layer Bars in Taste of Home February/March 2017

Nutritional Facts

1 bar: 228 calories, 14g fat (6g saturated fat), 16mg cholesterol, 156mg sodium, 24g carbohydrate (18g sugars, 1g fiber), 2g protein.

  • 24 Oreo cookies
  • 1/2 cup butter, melted
  • 1 cup flaked coconut
  • 1-1/2 cups crisp brown rice cereal
  • 1 can (13.4 ounces) dulce de leche
  • 6 tablespoons warm water (110° to 115°)
  • 1-1/2 cups coarsely chopped pecans
  • 1/4 teaspoon sea salt
  1. Preheat oven to 350°. Pulse cookies in food processor until finely chopped. Combine crumbs and melted butter; press onto bottom of greased, foil-lined 13x9-in. baking pan. Spread coconut over crust; sprinkle with crisp rice cereal.
  2. Combine dulce de leche and water until smooth. Pour over cereal. Sprinkle pecans over dulce de leche; press down lightly.
  3. Bake until edges are set but center is still soft, about 30 minutes. (Do not overbake.) Remove from oven; immediately sprinkle with sea salt. Cool completely on a wire rack before cutting into 24 squares. Yield: 2 dozen.
Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Originally published as Not Your Mama's Seven-Layer Bars in Taste of Home February/March 2017

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