These rich, soft, gooey, five layer bars are a riff on Seven Layer Bars. They’re made with shredded coconut, chocolate and white chocolate chips, and rather than sweetened condensed milk, use dulce de leche. It’s thick, rich, caramely and available in many grocery stores, online, or make your own (see blog post). The recipe calls for half of one can, and the unused portion can be used as ice cream topping, smeared on toast, as a fruit dip, in your coffee or tea, or double the recipe and bake in a 9×13 pan, thereby using the whole can. The dulce de leche caramelizes and turns golden and bubbly, but keep an eye on bars and lower oven temp to 325F or tent pan with foil if yours is browning a bit too quickly or too much. The bars are a texture lovers’ dream, and they’re made in own bowl, no mixer, in less than 5 minutes. Cooling the bars overnight is recommended.