7 became 8 layer coconut hemp bars!
I have had a few friends ask for a good cookie swap recipe. If you like coconut, it doesn’t really get much better then this!
These bars are a great balance of sweet, chewy and savory. My bars are an adaptation of the recipe your grandma always made right from the back of the condensed milk can! Usually known as the 7 layer coconut bar, I have omitted the sugary butterscotch chips in favor of pumpkin seeds. And of course, I added hemp seeds to create the 8th layer.
- 1/2 cup butter (1 stick)
- 1 1/2 cup graham cracker crumbs
- 1 14oz can Organic Sweetened Condensed Milk (not evaporated milk)
- 1 cup chocolate chips or carob chips (6oz)
- 1 1/3 cup flaked sweetened or unsweetened coconut (to cut back on sugar, taste great either way)
- 1 cup chopped nuts (walnuts or almonds or both)
- 1/4 cup raw pumpkin seeds
- RESERVE 1/4 cup shelled Hemp Seeds (sprinkle over the top when it comes out of the oven)
- Preheat oven 325 degrees. In a 13×9-inch glass baking pan, melt butter in oven. (Put butter in pan, put pan in oven. Stand there and watch it, because it melts fast, and you don’t want it to brown at all.)
- Remove pan from oven and sprinkle graham cracker crumbs over butter as evenly as possible. Pour condensed milk evenly over crumbs.
- Top with remaining ingredients. (I put the pumpkin seeds on last so that they toast up nice.) Press firmly with fork. (This is very important.)
- Bake 25 minutes or until lightly browned.
- Sprinkle with raw hemp seeds when it comes out of the oven. Cool. Cut into bars. Store at room temp.
- (Refrigerate if you don’t eat them all in a few days, but you probably will.)