Congo Seven-Layer Bars
A little of everything sweet and sticky makes these bars a favorite of the young and the old alike!
1 ½ cup of finely crushed gluten-free pretzels (such as Glutino)
1 ½ sticks (3/4 cup) of butter or margarine, melted
1 can of sweetened condensed milk
4 ounces (4 one-ounce bars) of unsweetened baking chocolate, broken into pieces
2 cups of miniature marshmallows
1 cup of sweetened coconut flakes
1 cup of coarsely chopped pecans
4 ounces (4 one-ounce bars) of semi-sweet baking chocolate, broken into pieces
1 tablespoon shortening
Heat oven to 350 degrees F.
Combine the pretzels and the melted butter in a small bowl; next, press evenly into the bottom of a 13” x 9” baking pan.
Place the sweetened condensed milk and the unsweetened chocolate pieces in a small microwave-safe bowl. Microwave on high for 1 to 1 ½ minutes or until mixture is melted and smooth when stirred. Pour over the pretzel layer in the pan. Top with the marshmallows, coconut, and the pecans; press firmly down onto the chocolate layer.
Bake for 25 to 30 minutes or until lightly browned. Cool completely in the pan. Melt the semi-sweet chocolate pieces and the shortening in a small microwave-safe bowl on high for 1 minute or until melted when stirred; drizzle over the entire top.
Refrigerate for about 15 minutes or until set.
Cut into bars and serve.
Makes about 36 bars.
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