The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Seven Layers of Deliciousness

Blaise Doubman

I hear from so many of you through email saying you love to read about my sweet and buttery adventures through the land of desert making. However, I have also heard from some of you saying that the desserts are just simply too much. I totally understand each viewpoint. It’s always fun to read about calorific desserts, even when we should not or can not have them and in some ways it can become an escape from the normal typical run of the mill recipes. I love any and all things sweet but even I can not eat an entire recipe by myself. So, here is what I’m suggesting. To those who want to make a dessert recipe of mine but find it too “much” or makes too many servings, divide what you have left and properly store it and place into freezer! They have so many excellent freezer safe bags and containers now, I would suggest investing in some and reusing them time and time again.

This recipe is a classic recipe for Seven Layer Bars but with the volume turned up. It is super easy to make and very versatile. Instead of walnuts, try cashews. Instead of semi-sweet chocolate chips, add milk chocolate chips or even dark chocolate chips! The sky is really the limit with these. The only thing you need to remember, is making sure you make these well in advance of serving because they need to be chilled in the refrigerator to cut properly.

Seven Layer Bars

Leftovers can be kept, covered, at room temperature for up to 5 days.

1 1/2 cups crushed graham cracker crumbs

1 stick unsalted butter, melted

1 can sweetened condensed milk

1 cup butterscotch chips

1 cup semi-sweet chocolate chips

1 1/3 cup shredded coconut

1 cup chopped walnuts

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

In a large bowl combine the crushed graham cracker crumbs with the melted unsalted butter. Stir until evenly combined.

Press this mixture, evenly, into prepared pan.

Pour over the can of sweetened condensed milk and spread evenly across the top.

Sprinkle on, evenly, the butterscotch chips, semi-sweet chocolate chips, shredded coconut and chopped walnuts.

Press down firmly with clean hands.

Bake, in preheated oven, for 30 minutes.

Remove and chill.

Remove bars from pan, cut and serve.

Ask and Answer: I have received a couple of emails wondering if white chocolate is really “chocolate”. By the definition of “chocolate”, no, white chocolate is not. White chocolate is essentially vanilla flavored coating.