Seven Layers of Sinful

Seven Layer Bars.  Magic Bars.  Hello Dolly's.  Whatever you call them in your neck of the woods, if you've made them before, you know these things are RICH.  Well, how about trying a Samoa version of them?  Yeah, I think I hear my jeans crying.

Unlike a similar post of mine, Samoa Bars, where I very sweetly tell those Girl Scouts to pawn their expensive cookies on someone else's doorstep, you in fact need to support them to make this recipe!  So dig deep in that wallet and then be prepared to use an entire box on these bars.  And if you think a Samoa cookie alone is enough to do your diet in, then turn away now, because I'm about to cover them in more chocolate, coconut, and oh, coat it all with some thick and creamy dulce de leche.

Seven-Layer Samoa Bars
- 1 1/2 c. Chocolate Graham Cracker crumbs
- 1 stick unsalted butter, melted
- 1/2 tsp. salt
- 1 box Samoa cookies
- 1 3/4 c. semi-sweet chocolate chips, divided*
- 1 1/3 c. sweetened, fine-shredded coconut, divided*
- 1 can or 13.4 oz of Dulce de Leche, make your own here
- 1 Tbsp. milk

Cover a 9x13 pan with foil, leaving edges hanging over sides.  Coat with non-stick cooking spray.  Preheat oven to 350 degrees.

In a bowl, combine crumbs (make sure the consistency is fine, like sand), melted butter and salt.  Toss until crumbs are moist and then spread over the bottom of prepared pan.  Press crumbs down firmly.

Cut each Samoa cookie into eighths.  Do two or three at a time to speed up the process.  Spread cookie pieces evenly over crumb crust.  Top with 1 cup chocolate chips, 1 cup of coconut.

Using a spatula, empty the can of dulce de leche into a microwaveable container and add 1 Tbsp milk.  Microwave at 30 second intervals, stirring between each 30 seconds until the dulce de leche is smooth and thinner, about 1 minute.  Spread over top of cookie pieces, chocolate chips and coconut.  Using a spatula, work the dulce de leche down evenly over the toppings.

Place pan in preheated oven and bake for 15 minutes.  Remove and top with remaining 1/3 cup of coconut, gently press into dulce de leche and bake for an additional 10 minutes.  Remove from oven and place pan on a cooling rack.

In microwave-safe bowl, melt remaining 3/4 cup chocolate chips, using the 30 second cook/stir method.  Place melted chocolate in a small squeeze bottle, pastry bag, or plastic ziploc bag (with corner snipped) and drizzle melted chocolate over bars*.

Cool bars completely.  Cut and enjoy!

* If you have Chocolate Candy Coating, melt 4 oz. of that in place of the 3/4 c. chocolate chips to drizzle over the top.  I find that candy coating adhered to the coconut better when I made the batch the first time.  The melted chocolate chips still work, it may try to "peel" off the coconut though.  You could also cut the coconut on top back or if you want to omit the top coconut layer all together that would work well too!

*And for more "attractive" squares, wait until after bars are completely cooled and then cut before drizzling melted chocolate on each individual square.