Seven-Layer Velvet-Crumb Bars

  • Prep 15 min
  • Total 2 hr 35 min
  • Servings 18


Bottom Base Layer

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

Remaining Six Layers

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


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  • 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.



Expert Tips

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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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