Seven Layer Carrot Cake Bars are over-the-top bars using a box carrot cake mix as a base instead of the traditional graham cracker crumbs~ in case regular seven layer bars aren’t sweet enough for you :)
I’ve seen these variations of Layer Bars on Pinterest~ the sky’s the limit with your choice of cake mix~ carrot cake, devil’s food cake, red velvet cake, etc. You can adjust your layers to whatever combination of nuts, chips, and candy you like.
I used the traditional combination from the Seven Layer Magic Cookie Bar recipe from Eagle Brand of nuts, coconut, butterscotch and semi-sweet chocolate chips, and then sweetened condensed milk.
Since I was using a carrot cake mix as a base for these bars for Easter, I added White Chocolate Carrot Cake M&M’s I found at Walmart. You could use any flavor/color of M&M’s or candy of your choice for the holidays.
These bars are ooey, gooey, rich, and sweet!
They’re baked in a 9 x 13 pan, I cut them into 30 bars, but you could make them as small or large as your sweet tooth desires.
Don’t do what I did~ save yourself some clean up and make it easier to remove these bars by lining your pan with foil that extends over the sides of the pan and then spray your foil with nonstick cooking spray.
1 box carrot cake mix
1 stick butter, melted
1 cup shredded coconut
1 cup chopped pecans
1/2 cup butterscotch chips
1/2 cup semi-sweet chocolate chips
1 cup, more or less, Carrot Cake flavored M&M’s candies (or any flavored M&M’s)
1 can sweetened condensed milk
Preheat your oven to 350 degrees F. Line a 13×9 inch pan with foil, extending the sides of the foil over the edge of the pan. Mist foil with cooking spray and set aside.
In a large bowl, combine the cake mix, egg, and butter until blended. Press the mixture evenly in prepared pan. Bake for 15 minutes or until lightly set in the middle.
Remove the pan from the oven and top with pecans, coconut, butterscotch and chocolate chips. Drizzle with the sweetened condensed milk. Sprinkle with M&M’s.
Return to the oven and bake for approx. 15-20 minutes* or until top is bubbly. Cool the bars completely in pan, then lift from the pan using the foil handles, cut and serve. Store bars in an airtight container at room temperature.
* Depending on your cake mix you may have to adjust your baking time. My bars were moist & gooey, instead of bar-like so the cupcake wrappers were a tidy & festive way to serve them.