Seven Layer Velvet Crumb Bars Recipes

SEVEN-LAYER VELVET-CRUMB BARS

Seven-Layer Velvet-Crumb Bars image

Layer crumb cake with coconut, chocolate, butterscotch, condensed milk, pecans and walnuts for gooey delicious dessert bars.

Provided by Tieghan Gerard

Categories Dessert

Time 2h35m

Yield 18

Number Of Ingredients 13

Ingredients

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
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:

Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish, or line with cooking parchment paper.
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.
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.
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.

Nutrition Facts : ServingSize 1 Serving

SEVEN-LAYER VELVET-CRUMB BARS

Seven-Layer Velvet-Crumb Bars image

Layer crumb cake with coconut, chocolate, butterscotch, condensed milk, pecans and walnuts for gooey delicious dessert bars.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

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
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:

Heat oven to 350Â°F. Grease 13x9-inch (3-quart) glass baking dish, or line with cooking parchment paper.
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.
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.
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.

SEVEN-LAYER VELVET-CRUMB BARS

Seven-Layer Velvet-Crumb Bars image

Blogger Tieghan Gerard of Half Baked Harvest turns Betty Crocker's Bisquick® Velvet Crumb Cake into gooey Seven-Layer Velvet-Crumb Bars.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

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
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:

Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish, or line with cooking parchment paper.
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.
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.
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.

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