Gooey Layered Everything Bars

131 Ratings
  • 5 30
  • 4 25
  • 3 51
  • 2 21
  • 1 4

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

Everyday Food, April 2011

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Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
total:
1 hr
Yield:
Makes 18
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (18)

131 Ratings
  • 5 30
  • 4 25
  • 3 51
  • 2 21
  • 1 4
Martha Stewart Member
11/24/2018
Perfect bake treat
Martha Stewart Member
04/19/2013
Absolutely delicious! A very easy treat to make
Martha Stewart Member
10/06/2012
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!
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Martha Stewart Member
10/06/2012
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!
Martha Stewart Member
10/06/2012
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!
Martha Stewart Member
10/06/2012
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!
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Martha Stewart Member
10/06/2012
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!
Martha Stewart Member
10/06/2012
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!
Martha Stewart Member
10/06/2012
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!
Martha Stewart Member
10/06/2012
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!
Martha Stewart Member
09/06/2012
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.
Martha Stewart Member
09/06/2012
My Mom made these when we were young. She called them Hello Dollies.
Martha Stewart Member
10/04/2011
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!
Martha Stewart Member
09/26/2011
@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.
Martha Stewart Member
09/05/2011
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.
Martha Stewart Member
09/05/2011
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!
Martha Stewart Member
05/14/2011
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!
Martha Stewart Member
05/02/2011
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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