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Mermaid Bait Bars in baking dish and pieces on plates
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Mermaid Bait Bars

These simple, sweet bars may be made either gluten-free or with regular graham cracker crumbs. In my experience gluten-free graham cracker crumbs absorb butter differently than gluten crumbs. I have found using 2 cups per 1/2 cup melted butter produces the best gluten-free result. If making this with gluten, 1 1/2 cups crumbs should be just right. Bars can be cut into any size. Due to their sweetness I prefer 1-inch by 1-inch bars. You can always eat more than 1! They can be stored in the refrigerator or at room temperature. For a firmer consistency keep them chilled.
Course Dessert
Cuisine American
Keyword 7 layer bars, shortbread bars
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 30 2-1/2 inch by 1-1/2 bars or 51 1-1/2 inch by 1-1/2 inch bars
Calories 213kcal
Author Toni Dash

Ingredients

  • 2 cups Gluten-Free Graham Cracker Crumbs* or 1 ½ cups regular Graham Cracker Crumbs
  • ½ cup (1 stick) Unsalted Butter, melted
  • 1 14- ounce can Sweetened Condensed Milk
  • 2 cups Semi-Sweet Chocolate Chips
  • 1 cup Butterscotch Baking Chips
  • ¾ cups White Chocolate Chips

Instructions

  • Preheat oven to 350 degrees. Prepare a 13 inch by 9 inch baking pan by spraying with no-stick cooking spray.
  • In a medium mixing bowl, combine the graham cracker crumbs and the melted butter. Stir to fully incorporate.
  • Spoon crumb-butter mixture into the prepared baking pan and press to form a crust covering the bottom of the pan.
  • Pour the sweetened condensed milk over the graham cracker crust and using a mixing spoon spread to cover the crust fully.
  • In a medium mixing bowl, combine the three baking chips and mix. Pour the chips evenly over the sweetened condensed milk to cover.
  • Bake in the oven for 25 minutes, remove and allow to fully cool before cutting. Cut into desired bars (1-inch by 1-inch bars are perfect in my opinion). Note: the bars have a gooey center; if a firmer texture is desired they may be kept in the refrigerator in a sealed container, otherwise they may be stored at room temperature.

Notes

*If gluten-free graham cracker crumbs are not available, processing gluten-free graham crackers in a food processor or strong blender does the trick. For this recipe I used Pamela's Products Gluten-Free Honey Graham Crackers and 1 package processed into 2 cups of crumbs.

Nutrition

Calories: 213kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 85mg | Potassium: 144mg | Fiber: 1g | Sugar: 20g | Vitamin A: 145IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 1mg