Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Gooey Layered Everything Bars 3.4 (131) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Yield: 18 Oats, chocolate, nuts, dried fruit, coconut -- did we forget anything? If you like, swap dried tart cherries or cranberries for the raisins. Ingredients Nonstick cooking spray ¾ cup (1 ½ sticks) unsalted butter, cut into small pieces ½ cup confectioners' sugar 1 ½ cups all-purpose flour (spooned and leveled) ½ teaspoon coarse salt ¾ cup rolled oats (not quick-cooking) 1 cup semisweet chocolate chips (6 ounces) 1 cup walnut pieces, toasted ½ cup raisins 1 can (14 ounces) condensed milk 2 cups sweetened shredded coconut (7 ounces) 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. 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. Rate it Print