We didn’t have many sweets around the house when I was growing up. Mom used to bring home bargain scoops from Goldblatt’s “broken cookie” bins which we loved to pick through for the what’d-you-get? fun of it. On errands, Dad would get us penny MaryJanes from a stationers on Chicago near Damen, and, he kept a stash of Marshall Field’s Frango mints hidden in an upper cabinet. But chocolate-and-coconut anything was truly his favorite. These easy-to-make Seven-Layer Bars from Marshall Field’s (Does anyone know why they’re called that? I only count six ingredients….) are all about that unbeatable combo.
Makes 2, 11 x 17 pans
- 2 cups butter
- 6 cups crushed chocolate cookies (original recipe called for Hydrox; Nabisco Famous Chocolate Wafers worked well for me)
- 6 cups flaked sweetened coconut
- 6 cups chopped toasted walnuts
- 4 cups semi-sweet chocolate chips
- 4 cans sweetened condensed milk
- Preheat oven to 350. In oven, melt 1 cup butter in each pan. Remove pans.
- Pour 3 cups of chocolate crumbs into each pan and stir. Spread evenly, pressing down to make crust.
- Sprinkle 3 cups coconut, 3 cups nuts, 2 cups chocolate chips over each crust. Drizzle with condensed milk. Bake at 350 degrees for 30 minutes. Cool in pan. Cut into bars.