Takin' 7-Layer Cookies to the next level: a la Mode

Yep.  I went there.

See, the original plan was to make 7-layer cookie ice cream sandwiches.

It was a good plan.

...a good plan for a giant.  They were a *little* tall to actually eat.
{Not that the height stopped Mr. E from disassembling and scarfing it.}

Plan B.  A la mode.

Oh, I like Plan B even better than Plan A.  You know why?

Chocolate sauce.

Yes, it's straight from the can.  I always give my husband a hard time about having chocolate syrup from the can.  The truth is, I like it, too.  {Shhh...don't tell him.}

I've never put 7-layer cookies on the blog before because, since my mom made them so often when we were growing up, I just assumed everyone already had a recipe for them.  Then kiddo took some to school, and some of his friends had never eaten one before.

{Kiddo is a very healthy influence on his peers.}

"Psst. Hey buddy, over here.  You want some cookies?"

Here are some 7-layer cookie rules:

1. They are called "7-layer cookies," despite a rumor that they are called "Hello Dollies." 
2. They are really yummy, and easier to cut, when served cold.  I keep mine in the fridge.
3. Be sure to use sweetened condensed milk, NOT evaporated milk.
4. Served a la mode using this (7-layer cookie) ice cream, topped with chocolate sauce will cause extreme happiness.

7-Layer Cookies

1 stick (1/2 cup) salted butter, melted
1 cup graham cracker crumbs
1 cup sweetened coconut
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 (14 oz) can sweetened condensed milk
1 cup finely chopped pecans

Preheat oven to 350.  Lightly grease an 11 x 7" pan.  Combine the melted butter and graham cracker crumbs and press into the bottom of the pan.

Layer the coconut, chocolate chips, and butterscotch chips on top of the graham cracker crust.

Pour sweetened condensed milk over the top.

Sprinkle on the pecans.

Bake for 25 minutes.  Remove to a wire rack to cool completely, then refrigerate.
{It's not necessary to line the pan with foil like in these pictures, but if you do, you can easily lift the bars from the pan for cutting.}

Take it over the top with 7-Layer Cookie Ice Cream and a good glug of chocolate sauce.
{Pour straight from the can; I'll never tell.}

Yep.  I went there.

See, the original plan was to make 7-layer cookie ice cream sandwiches.

It was a good plan.

...a good plan for a giant.  They were a *little* tall to actually eat.
{Not that the height stopped Mr. E from disassembling and scarfing it.}

Plan B.  A la mode.

Oh, I like Plan B even better than Plan A.  You know why?

Chocolate sauce.

Yes, it's straight from the can.  I always give my husband a hard time about having chocolate syrup from the can.  The truth is, I like it, too.  {Shhh...don't tell him.}

I've never put 7-layer cookies on the blog before because, since my mom made them so often when we were growing up, I just assumed everyone already had a recipe for them.  Then kiddo took some to school, and some of his friends had never eaten one before.

{Kiddo is a very healthy influence on his peers.}

"Psst. Hey buddy, over here.  You want some cookies?"

Here are some 7-layer cookie rules:

1. They are called "7-layer cookies," despite a rumor that they are called "Hello Dollies." 
2. They are really yummy, and easier to cut, when served cold.  I keep mine in the fridge.
3. Be sure to use sweetened condensed milk, NOT evaporated milk.
4. Served a la mode using this (7-layer cookie) ice cream, topped with chocolate sauce will cause extreme happiness.

7-Layer Cookies

1 stick (1/2 cup) salted butter, melted
1 cup graham cracker crumbs
1 cup sweetened coconut
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 (14 oz) can sweetened condensed milk
1 cup finely chopped pecans

Preheat oven to 350.  Lightly grease an 11 x 7" pan.  Combine the melted butter and graham cracker crumbs and press into the bottom of the pan.

Layer the coconut, chocolate chips, and butterscotch chips on top of the graham cracker crust.

Pour sweetened condensed milk over the top.

Sprinkle on the pecans.

Bake for 25 minutes.  Remove to a wire rack to cool completely, then refrigerate.
{It's not necessary to line the pan with foil like in these pictures, but if you do, you can easily lift the bars from the pan for cutting.}

Take it over the top with 7-Layer Cookie Ice Cream and a good glug of chocolate sauce.
{Pour straight from the can; I'll never tell.}