Imperial sugar introduced this as a Father’s Day recipe, but I couldn’t wait until June 16th to serve them! Seven Layer Bars are one of my favorite cookies of all time, and this version is made with a salty pretzel crust, cashews, coconut, chocolate & butterscotch chips and mixture of cream and two kinds of sugar which stands in for the condensed milk.
Imperial Sugar’s full 9×13 inch version of Pretzel Cashew Seven Layer Bars is located on their site, and below is my 8 inch square pan version. I was surprised at how well they held together even though the cream binding lacked any egg or butter. I think chilling them before cutting also helped with that. These are definitely worth trying, especially if you like the sweet & salty combo.
- 1 cup finely crushed salted pretzels (measure after crushing)**
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup butter, melted (I used unsalted)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup chopped cashews
- 3/4 cup heavy whipping cream
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoons Imperial Sugar Dark Brown Sugar
- 1/4 teaspoon of vanilla extract (optional)
- 1/2 cup shredded coconut
- Preheat oven to 350°F. Line an 8 inch square metal pan with nonstick foil or parchment paper.
- Combine crushed pretzels, 2 tablespoons of sugar and the butter; mixing until well blended. Press onto bottom of pan.
- Bake for 10 minutes. Remove from oven and cool 15 minutes (this is important).
- Sprinkle cooled baked crust with chocolate chips, butterscotch chips and nuts.
- Combine heavy whipping cream, 1/4 cup sugar and 1 tablespoon brown sugar (also add vanilla, if using); mixing until well blended. Spoon evenly over bars so that it kind of sinks into the coconut.
- Bake for 25 minutes or until coconut is lightly browned and chips start to melt. Cool at room temperature for about 30 minutes, then chill until very firm.
- Lift from pan by grasping foil or parchment, set on a cutting board, cut into bars.