So here is the “magic.” Remember when I talked about the sprinkled 7 layers? Well, think about it…there is no logical reason why those sprinkled ingredients should actually stay on the bar, intact.

The chips don’t melt, the nuts and the coconut are just lying there loose. But some arcane “magic” does hold them together. It is the sweetened condensed milk! It is the “glue” that binds these ingredients, and the source of their incredibly moist texture.

But here’s the thing, folks. For the magic to work, you MUST let these bars cool completely before cutting them. If you don’t, the centers will still be gooey and the bars will just fall apart in your hands. Maybe it is magic, after all!

 

INGREDIENTS

2 cups crushed vanilla cookies (I used imitation Vanilla wafers)

1/2 cup butter melted (1 stick)

2 bags semi-sweet chocolate chips

1-2 bags Kraft Caramel Bits

2 cups coarsely chopped pecans

1 14-oz can sweetened condensed milk

 

INSTRUCTIONS

 

Preheat oven to 350 degrees F. Lightly spray or grease a 9 x 13 pan.

Combine crushed cookies and butter till combined and cookie crumbs are moist. Spread evenly in bottom of pan, pressing down to form a crust.

Now start layering the rest of the ingredients. 1 bag chocolate chips, caramel bits, pecans (save out about 1/4 cup for the top), second bag of chocolate chips, remaining pecans.

Drizzle sweetened condensed milk over the entire pan, make sure to cover all the nooks and crannies.

Bake for 25-30 minutes, just until milk begins to turn golden. Let cool completely before cutting.

Store in airtight container. If you choose to refrigerate these bars, bring them back to room temperature before eating.

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Quick Tip:  Want a sweet-and-salty bar instead? Try this:  Instead of a sweet cookie crust, crush pretzels instead and use them to make the crust.

Recipe and image courtesy of Gail at Chocolate, Chocolate and More