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Seven-Layer Velvet-Crumb Bars

Seven-Layer Velvet-Crumb Bars
  • Prep 15 min
  • Total 2 hr 35 min
  • Servings 18
Layer crumb cake with coconut, chocolate, butterscotch, condensed milk, pecans and walnuts for gooey delicious dessert bars.
By Tieghan Gerard
Created October 29, 2013

Ingredients

Bottom Base Layer

  • 1 1/2 cups Original Bisquick™ mix
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 to 3/4 cup semisweet chocolate chips

Remaining Six Layers

  • 1 1/3 cups shredded coconut
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1/2 cup finely chopped pecans
  • 1/2 cup finely chopped walnuts

Steps

  • 1
    Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish, or line with cooking parchment paper.
  • 2
    In large bowl, beat Bisquick mix, sugar, milk, melted butter, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in 1/2 to 3/4 cup chocolate chips. Pour into pan.
  • 3
    Bake 20 minutes. Spread coconut over the top in an even layer. Next layer the 1 cup chocolate chips and the butterscotch chips. Evenly drizzle condensed milk all over the top. Sprinkle with chopped pecans and walnuts.
  • 4
    Bake 10 to 15 minutes longer or until top is golden brown. Cool at room temperature at least 2 hours before cutting into bars. The bars must be cooled before you cut into them, or you will get a gooey mess.

  • These bars are super quick and easy, but they require at least a 2-hour cooling time. It is best to plan ahead and make these either the night before or the morning before a party or event.
  • If pecans or walnuts are not your favorite, you can swap for whatever nut you please.
  • Peanut butter chips or white vanilla baking chips can be used instead of the butterscotch chips, if desired.
  • I find it is best to serve these bars like a cake. They are very sticky, so use a plate and fork to eat them.

No nutrition information available for this recipe
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