Chocolate Seven Layer Bar

Chocolate Seven Layer Bars

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

ingredients

  Amount Per Serving % DV *
Calories240
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium170 mg7% DV
Total Carbohydrates23 g8% DV
Dietary Fiber2.0 g8% DV
Sugars16 g
Protein4 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron4% DV
  Amount Per Serving % DV *
Calories240
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium170 mg7% DV
Total Carbohydrates23 g8% DV
Dietary Fiber2.0 g8% DV
Sugars16 g
Protein4 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron4% DV
  • 1-1/2 cups thin pretzels or pretzel sticks finely crushed
  • 3/4 cup butter or margarine (1-1/2 sticks) , melted
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)
  • 1 package HERSHEY'S Unsweetened Chocolate Baking Bar (4 oz.) , broken into pieces
  • 2 cups miniature marshmallows
  • 1 cup MOUNDS Sweetened Coconut Flakes
  • 1 cup pecans coarsely chopped
  • 1 package HERSHEY'S Semi-Sweet Chocolate Baking Bar (4 oz.) , broken into pieces
  • 1 tablespoon shortening (do not use butter, margarine, spread or oil)

directions

  • 1. Heat oven to 350°F. Combine pretzels and melted butter in small bowl; press evenly into bottom of ungreased 13x9x2-inch baking pan.
  • 2. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until mixture is melted and smooth when stirred. Carefully spread over pretzel layer in pan. Top with marshmallows, coconut and pecans; press firmly down onto chocolate layer.
  • 3. Bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack.
  • 4. Melt semi-sweet chocolate and shortening in small microwave-safe bowl at MEDIUM (50%) 1 minute or until melted when stirred; drizzle over entire top. Refrigerate 15 minutes or until glaze is set. Cut into bars. Makes about 24 bars.
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