Seven-Layer Bars

Yield: ½ sheet tray of seven-layer bars

Recipe

ingredients	preparation
225g melted butter 85g Nut Butters - Almond Butter - Natural Roasted - Six 6.5# cans 390g Graham cracker crumbs 150g Coconut flakes 310g chocolate chips g Nutmeats - Almonds Whole Natural - 25# carton 115g dried cranberries 150g Caramelized Crunch Toppings - Butterscotch Coconut Crunch - 30# carton 800g sweetened condensed milk	Line a ½ sheet tray with parchment, grease lightly with cooking spray, and set aside. In a mixing bowl, combine melted butter and American Almond® almond butter with the graham cracker crumbs. Press the crust mixture firmly into the prepared pan. Sprinkle coconut, followed by chocolate chips and American Almond® chopped almonds. Finish with the American Almond® butterscotch coconut crunch. Pour both cans of sweetened condensed milk evenly over the goodies. Top the mixture with the dried cranberries. Bake for about 24 to 25 minutes at 275°F in a convection oven until the bars are slightly browned. Let the tray cool down before cutting the seven-layer bars into desired serving size.

ingredients

preparation

Line a ½ sheet tray with parchment, grease lightly with cooking spray, and set aside.
In a mixing bowl, combine melted butter and American Almond® almond butter with the graham cracker crumbs. Press the crust mixture firmly into the prepared pan.
Sprinkle coconut, followed by chocolate chips and American Almond® chopped almonds. Finish with the American Almond® butterscotch coconut crunch.
Pour both cans of sweetened condensed milk evenly over the goodies.
Top the mixture with the dried cranberries.
Bake for about 24 to 25 minutes at 275°F in a convection oven until the bars are slightly browned.
Let the tray cool down before cutting the seven-layer bars into desired serving size.