Sweet, Salty & Spicy Dessert Treats

Kir Jensen created an amazing dessert bar. Her "Seven Layers of Sin Bars" are a delicious blend of sweet and salty. I decided to tweak her recipe for this challenge to not only give you sweet and salty, but also a big POP of spice by using the Buffalo Nuts from Truly Good Foods. Kir’s recipe has sweetened shredded coconut, but I’m not a fan. So, my bars are six layers instead of seven. If you are a coconut fan, you may want to add a cup. Either way, these will be a huge hit!

Sweet, Salty & Spicy Dessert Treats
by Linda M. of Seasons to Seasonings
Inspired by Seven Layers of Sin Bars from The Sugar Cube by Kir Jensen

1 1/2 cups graham crackers, finely ground (about 12 double crackers)
3/4 cup unsalted butter, melted, plus additional unsalted butter for sides of pan
1 cup milk chocolate chips (I used Toll House)
1 cup butterscotch chips (I used Toll House)
1 cup Truly Good Buffalo Nuts
1 cup potato chips, crunched up but NOT pulverized
1 14-ounce can sweetened condensed milk

1) Preheat Oven to 350°F.

2) Line 9 x 13 baking sheet with parchment paper. Butter the sides of the pan.

3) Combine ground cracker crumbs and melted butter in large bowl, mix thoroughly.

4) Press crumbs in to the bottom of the prepared pan. It needs to be evenly spread across pan.

5) Sprinkle chocolate and butterscotch chips on top of the graham cracker crust.

6) Sprinkle the Truly Good Buffalo Nuts and potato chips over the chocolate and butterscotch chips.

7) Pour the sweetened condensed milk over the Buffalo Nuts and potato chips. Cover completely.

8) Bake for 15 minutes, rotating the pan half way through.

9) When cooled completely (about an hour), cut into squares. Will keep in an air-tight container for several days.