This is a take on the Midwest favorite that goes by many names including Gooey Bars and Seven-Layer Nut bars.

Kathy Whyte/WNBF News
Foodie Friday Almost Totally Nuts Gooey Bars (prep. time: 20 minutes assembly, 30 minutes baking)
2 C. (13 crackers) crushed Graham crackers
1/2 C. melted butter (1 stick, 30 seconds in microwave)
1 C. pecan pieces
1 C. almond slivers or pieces
1 C. hazelnut-chocolate spread
1 C. strawberry jam
1 C. sweetened shredded coconut
1 C. chocolate chips
1 can (14 oz.) sweetened condensed milk
pinch of sea salt or Kosher salt (some sort of coarse salt to cut through all the sweet)
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Preheat oven to 350. Grease a 13X 9 pan with butter.  Mix melted butter with Graham crumbs and press firmly into the bottom of the greased pan.  Warm the hazelnut spread in the microwave for about 30 minutes to make it easier to pour over crust. Pour over the crust and gently spread out to all the edges. Stick the pan in the refrigerator and measure out the remaining ingredients into separate bowls to allow the hazelnut mix to set up just a bit.  Distribute jam over hazelnut layer in even dollops and gently spread out over the surface (this may involve just squishing down the dollops with the back of a spoon or knife to try not to disturb the other layers).  Sprinkle coconut evenly over the jam, followed by the chocolate and nuts.  Slowly pour the condensed milk over the top, zig-zag front to back and side to side to try to cover every bit of the pan.  Sprinkle with a little coarse salt (don't overdo it).  Bake 30-35 minutes until browned on top and bubbling.

Kathy Whyte/ WNBF News
Allow to cool on a rack 10-15 minutes before running a sharp knife all around the edges.  Allow to cool another 15 minutes before cutting into small squares.  Put in refrigerator to chill completely to make it much easier to get the squares out and serve.  They can be served right when they come to room temperature, but they really will live up to their "Gooey" name.
Really yummy with very cold milk or a cup of coffee!

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