Go Back
If you’re on the hunt for a dessert that combines indulgence with simplicity, look no further than the 4-Layer Everything Bars. These bars are not just your average treat; they are a delightful medley of flavors and textures that come together to create a dessert experience unlike any other. Imagine sinking your teeth into a concoction that features a buttery graham cracker crust, rich chocolate, crunchy nuts, and a sweet topping—all in one bite. It’s no wonder that these bars have gained popularity among dessert enthusiasts and home bakers alike.

4-Layer Everything Bars

A delightful twist on a classic dish.
Print Recipe Pin Recipe

Ingredients
  

Base Layer:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

Chocolate Layer:

1 cup semi-sweet chocolate chips

½ cup sweetened condensed milk

Nutty Layer:

1 cup mixed nuts (walnuts, pecans, almonds), chopped

½ cup shredded coconut

Topping Layer:

½ cup mini marshmallows

½ cup crushed pretzels

Drizzle of caramel sauce

Drizzle of chocolate sauce

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan with cooking spray or line it with parchment paper for easy removal.

    Prepare the Base Layer: In a bowl, mix together graham cracker crumbs, melted butter, and brown sugar until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared baking pan to form a solid crust. Bake for 8 minutes until slightly golden. Remove from oven and let it cool slightly.

      Make the Chocolate Layer: In a small saucepan over low heat, combine the semi-sweet chocolate chips and sweetened condensed milk. Stir gently until melted and smooth. Pour this chocolate mixture over the cooled base layer and spread evenly using a spatula.

        Add the Nutty Layer: Evenly sprinkle the chopped mixed nuts and shredded coconut over the chocolate layer. Press down lightly to ensure they stick.

          Top it Off: Scatter the mini marshmallows and crushed pretzels over the nutty layer. Drizzle caramel and chocolate sauce over the top for added sweetness.

            Bake Again: Return the baking pan to the oven and bake for an additional 15 minutes, or until the marshmallows are golden and toasted.

              Cool and Slice: Allow the bars to cool in the pan for at least 30 minutes, then refrigerate for an hour for easier slicing. Cut into squares or bars and serve.

                Prep Time: 15 minutes | Total Time: 75 minutes | Servings: 16 bars