Jake and Earl’s Six-Layer Bars with Chocolate, Pecans, and Coconut

Chris Schlesinger, chief owner of East Coast Grill, and Cary Wheaton, co-owner of Full Moon, two of my favorite Boston restaurants, used to own Boston’s best barbecue joint, Jake and Earl’s Dixie BBQ. Jake and Earl’s, which is now closed, served these amazing Six Layer Bars, but, for some reason, neither East Coast Grill nor Full Moon continue to carry them. So, if you’re dying for one, you’ve got to make it yourself. Here it is, layer for layer.

If you want to really undo your guests, add some extra layers: 1 cup each of any or all of the following: white chocolate, butterscotch, Heath Bar or toffee chips. Be sure to serve strong coffee.

Serves 6.

¼ cup unsalted butter, melted
12 whole graham crackers (do not use low-fat), crumbled into a powder
¾ cup shredded coconut
1 cup semisweet chocolate chips
¾ cup sweetened condensed milk
1 cup toasted pecans, chopped

1. Preheat the oven to 350 degrees.

2. Place the butter and graham cracker crumbs in an 8-inch-square pan and combine until they are well incorporated. Press down in an even layer.

3. Sprinkle ½ cup of the coconut on the graham cracker crust.

4. Sprinkle the chocolate chips over the coconut.

5. Drizzle the condensed milk over the chocolate chips.

6. Sprinkle the pecans over the condensed milk.

7. Sprinkle the remaining ¼ cup coconut over the pecans and lightly press down. Transfer to the oven and bake for 30 minutes. Set aside to cool. Cut into 9 pieces.

8. Transfer to a platter and serve immediately or cover and store at room temperature overnight.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)