Mar 4

Easter Seven Layer Bars

When Cadbury mini eggs come to stores, it's like Christmas for me! They are one of my favorite treats with that crunchy shell surrounding delicious chocolate. So of course, it became apparent that adding them to seven layer bars was a must, and oh boy, I was on to something! These bars are magical and will disappear quicker than a bunny from a hat!

Easter Seven Layer Bars

Makes a 9x13-inch pan

1/2 cup butter, melted

1 1/2 cups gluten free graham cracker crumbs

1 cup sweetened shredded coconut

1/2 cup chopped pecans

1 (14 oz.) can sweetened condensed milk

1/2 cup milk chocolate chips

1/2 cup semi-sweet chocolate chips

1/2 white or cheesecake chocolate chips

1 (9 oz.) bag Cadbury Mini Eggs, chopped

Heat oven to 350°F. Prepare a 9x13-inch baking dish by lining with foil leaving long handles on ends. Spray with cooking spray or use nonstick foil. Combine melted butter and graham cracker crumbs in a mixing bowl. Press evenly into prepared pan. Sprinkle coconut and pecans over the crust. Drizzle the entire can of sweetened condensed milk evenly over the top. Top with chocolate chips and end with Cadbury eggs. Bake for 25 minutes or until edges are golden brown. Let cool in pan for an hour, then lift out onto a cutting board. Once completely cook, cut into squares.

Step-by-step tutorial:

Gather your ingredients. You will need gluten free graham cracker crumbs (you can crush them yourself, or we love Kinnikinnick Graham Style Crumbs), butter, sweetened condensed milk, white chocolate chips, milk chocolate chips, semi-sweet chocolate chips, coconut, chopped pecans, and mini Cadbury eggs.

First, melt butter, then add the graham cracker crumbs. Stir to combine, then press into a 9x13-inch baking dish. I like to line mine with nonstick foil to make it easy to take out and cut. Sprinkle with coconut and pecans. Pour the can of sweetened condensed milk evenly over all.