#3045 - Seven Layer Bars

(by Shirley McNevich)

1 stick softened butter (melted)
1 1/2 cups graham cracker crumbs
1 1/3 cups Baker's angelflake coconut
1 cup Nestle's semi-sweet chocolate bits
2 cups Reese's peanut butter chips
1 cup chopped nuts
1 cup raisins
1 1/3 cups Eagle brand sweetened condensed milk (NOT evaporated)

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain them. Cool the drained raisins to room temperature. In a bowl add melted butter and graham cracker crumbs--stir. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. Spread the coconut over the graham cracker crust. Spread the chocolate bits over the coconut. Spread the peanut butter chips over the chocolate chips. Spread the chopped nuts over the peanut butter chips. Spread the drained raisins over the chopped nuts. Drizzle the condensed milk evenly over the top. Bake at 350 degrees for 20 minutes or until golden brown. Cool completely. Cut into bars or squares.