7 Layer Magic Bars without Nuts
7 Layer Wizardry Bars without Nuts! I initially posted it a long time ago when I just had roughly two customary perusers (hey Mother and Father!) and I at last found time to take some new (and significantly better photographs) so I needed to refresh it. Yet, truly, these enchanted bars without nuts are so habit-forming and delectable and ideal for anybody who has nut sensitivities that ideally you wouldn't fret finding out about them two times! Appreciate!
7 Layer Magic Bars without Nuts
Ingredient List
- 13 graham crackers
- 8 Tablespoons (1 stick) of butter, melted
- 1 cup of mini semisweet chocolate chips, divided in half (I use Enjoy Life brand which are peanut, tree nut and dairy free)
- 1 1/2 cups of Rice Krispies
- 1 cup of shredded sweetened coconut
- 2 14 oz. cans of sweetened condensed milk
- 1 Tablespoon of vanilla extract
Instructions
Line a baking sheet with foil and spread out the destroyed coconut. Toast at 350 degrees for around ten minutes, mixing habitually and observing cautiously until it's brilliant brown.
You ought to most likely taste it, you know, just to ensure it tastes alright, right?!
Next set up a 8″ x 8″ baking dish with a material paper sling. This is so you can get the bars out of the container later. Fundamentally you take one long square shape of material somewhat more extensive than your baking dish in one course and lay it down, driving it into the corners
Once you have your sling, make sure there are no gaps in the corners and then butter the parchment paper thoroughly.
Next you’ll make the graham cracker crust. (Aside: does it get better than graham cracker crust? I think not!) Break up 13 graham crackers and put them in a food processor.
Beat until you get fine pieces.
Shower in the dissolved spread while the food processor is running
Pour the crumbs into your baking dish and use a small measuring cup to pat them down into an even layer.
bake for about 10 minutes at 350 degrees.
While the outside of your 7 layer enchantment bars without nuts is cooking, blend your two jars of improved consolidated milk with 1 Tablespoon of vanilla concentrate.
When the hull emerges from the stove, sprinkle 1/2 cup of the chocolate chips equally beyond ridiculous.
After around five minutes, the chocolate chips will be delicate, tenderly spread them out with an elastic spatula.
Layer 1 1/2 cups of Rice Crispiest over the top, sprinkle on the other chocolate chips and afterward add 1 cup of your toasted coconut over that.
Then pour the sweetened condensed milk/vanilla mixture over the top.
When you put it into the oven (still at 350 degrees) it will look like this:
Bake for about 30 minutes until the top turns golden brown (this is the YUMMY part)
Let the 7 layer magic bars without nuts cool for at least two hours, if they are still warm or not all the way firm, put them in the fridge for a while. When they feel firm, carefully and slowly lift the bars out of the baking dish using your parchment sling and put them on a cutting board. It may be sticky, just go slowly. Using a big sharp knife, cut into squares. If it’s too sticky, clean the knife with hot water between cuts.
Then try to eat them all and enjoy