Recipe Revival : Seven-Layer Velvet-Crumb Bars

I love the classic Bisquick Velvet-Crumb Cake. It is crazy easy to make, super moist and the coconut/nut topping is to die for. No seriously, it is so good! It should be a staple dessert in every household. 

It is hard to think this cake could get any better, but it can. I did a little recipe revival and turned it into seven-layer bars. Some people call them magic bars (probably because they are truly magical), but I like seven-layers bars. I mean, the bars are seven layers after all. When I started testing out recipes for the bars, I knew one thing for sure: I wanted to keep things simple and play up the velvet crumb cake’s star ingredients of vanilla extract, shredded coconut and nuts. So for the base of the bars I used the velvet crumb cake and then added a layer of shredded coconut, chocolate chips, butterscotch chips, sweetened condensed milk, walnuts and pecans. So many delicious layers! 

Here is how you make them. Preheat the oven to 350 degrees F. Gather up all your ingredients. Add the Bisquick, sugar, milk, butter, egg and vanilla to a mixing bowl and beat until combined.

Pour the batter into a 9x13 inch greased baking dish (or line with parchment paper) and bake for 20 minutes.

Remove the bars from the oven.

Add the layer of shredded coconut and the layer of chocolate chips.

Now add the layer of butterscotch chips.

Next the sweetened condensed milk.

And finally the walnuts and pecans. Return the pan to the oven and bake for 10 to 15 minutes more or until the top has turned golden brown.

Remove from the oven and allow the bars to cool at room temperature for at least two hours before cutting or you will have a gooey mess on your hands.

Once the bars have completely cooled, cut into 18-20 squares and…voila! So easy and so good.