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Gooey Layered Everything Bars

Oats, chocolate, nuts, dried fruit, coconut -- did we forget anything? If you like, swap dried tart cherries or cranberries for the raisins.

  • Prep:
  • Total Time:
  • Yield: Makes 18
Gooey Layered Everything Bars

Source: Everyday Food, April 2011

Ingredients

  • Nonstick cooking spray
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
  • 1/2 cup confectioners' sugar
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon coarse salt
  • 3/4 cup rolled oats (not quick-cooking)
  • 1 cup semisweet chocolate chips (6 ounces)
  • 1 cup walnut pieces, toasted
  • 1/2 cup raisins
  • 1 can (14 ounces) condensed milk
  • 2 cups sweetened shredded coconut (7 ounces)

Directions

  1. Preheat oven to 375 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving overhang on short sides; lightly coat paper with cooking spray.

  2. In a food processor, pulse together butter, confectioners' sugar, flour, and salt until mixture resembles coarse meal. Add oats and pulse until just combined. Press dough evenly into bottom of dish and bake until lightly browned and firm, about 20 minutes.

  3. Scatter chocolate chips, walnuts, and raisins on top of crust. Drizzle with condensed milk and top with coconut. Bake until coconut is golden, about 20 minutes. Let cool completely in dish on a wire rack before cutting into 18 squares.

Cook's Note

Store in an airtight container, at room temperature, up to 3 days.

Reviews (17)

  • Timshel0586 19 Apr, 2013

    Absolutely delicious! A very easy treat to make

  • Vespa Woolf 6 Oct, 2012

    I made these with pecans, coconut, chopped chocolate and dried blueberries. Of course they were delicious! Thanks so much for a classic recipe that's so adaptable. Everyone should try these!

  • Vespa Woolf 6 Oct, 2012

    I made these with pecans, coconut, chopped chocolate and dried blueberries. Of course they were delicious! Thanks so much for a classic recipe that's so adaptable. Everyone should try these!

  • Vespa Woolf 6 Oct, 2012

    I made these with pecans, coconut, chopped chocolate and dried blueberries. Of course they were delicious! Thanks so much for a classic recipe that's so adaptable. Everyone should try these!

  • Vespa Woolf 6 Oct, 2012

    I made these with pecans, coconut, chopped chocolate and dried blueberries. Of course they were delicious! Thanks so much for a classic recipe that's so adaptable. Everyone should try these!

  • Vespa Woolf 6 Oct, 2012

    I made these with pecans, coconut, chopped chocolate and dried blueberries. Of course they were delicious! Thanks so much for a classic recipe that's so adaptable. Everyone should try these!

  • Vespa Woolf 6 Oct, 2012

    I made these with pecans, coconut, chopped chocolate and dried blueberries. Of course they were delicious! Thanks so much for a classic recipe that's so adaptable. Everyone should try these!

  • Vespa Woolf 6 Oct, 2012

    I made these with pecans, coconut, chopped chocolate and dried blueberries. Of course they were delicious! Thanks so much for a classic recipe that's so adaptable. Everyone should try these!

  • Vespa Woolf 6 Oct, 2012

    I made these with pecans, coconut, chopped chocolate and dried blueberries. Of course they were delicious! Thanks so much for a classic recipe that's so adaptable. Everyone should try these!

  • auntiemaryann 6 Sep, 2012

    a similar recipe used to be on the label of the sweetened condensed milk. (magic bars) it comes out every christmas on recipe leaflets. another version came out made with brown sugar stirred into evaporated milk.(kathee's kookies-almost a candy) I like this " from scratch" version, rather than starting with crumbled graham crackers. i haven't made them in years.

  • LaurenPage 6 Sep, 2012

    My Mom made these when we were young. She called them Hello Dollies.

  • Kb2121 4 Oct, 2011

    Love this recipe! My daughttrid to count the layers, and she lost count. I would make these again, but I can't be alone in the house with them! Whole family loved them. Even th coconut!

  • NoAdditives 26 Sep, 2011

    @jengl The weight of a cup of flour will depend on how packed down it is in the cup and whether or not it has been sifted. Because of this weighing is not always more precise.

  • jengl 5 Sep, 2011

    I have not tried this recipe - but am wondering...I like to weigh the flour instead of measuring and have discovered a couple different 'official' weights for a cup of flour. One site said 5.5 oz. and another said 4.375 oz. I believe weighing to be more precise than measuring, but am unsure what a cup should weigh. I'm hoping someone out there can help me.

  • Siofifo 5 Sep, 2011

    I make a similar bar with graham cracker crust, the traditional recipe. I cut down on fat calories by replacing the coconut with oats and I use low fat or fat free condensed milk. No one knows the difference except me!

  • MKateD 14 May, 2011

    I followed this the recipe closely, using the suggested substitute of dried cranberries for raisins. I reduced the heat for prebaking the crust to 350 since I was using a glass pan. I still got a few slightly burned patches (be careful to make the crust perfectly even in thickness) I will further reduce heat the next time I use this recipe. and will reduce the flour to 1 cup, making a "shorter" shortbread cookie for the crust. Tasted good though! Should be great with further tweaking!

  • jknoel 2 May, 2011

    I made this last night and it was so easy. I didn't have walnuts so I used pecans and I didn't have raisins so I used cherries. So if you want to swap out one thing for something you like better, go for it. Your going to love it. Highly recommened waiting till its cooled. I couldn't wait and it was really hard to cut, messy. Maybe put in fridge for a quick cool down. I will be making this again.

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