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Seven Species Layered Purim Squares


1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 14 ounce can sweetened condensed milk
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup maraschino cherries, finely chopped
1 1/2 cups shredded coconut
1 cup finely chopped almonds


Spray a 8 by 11 inch pan (for thicker bars) or a 9 by 13 inch or 12 by 7 inch pan with non-stick cooking spray. Preheat the oven to 350 F. Line a baking sheet with parchment paper.

Put the graham crumbs and butter in the baking pan. Toss together and then pat out to line the pan bottom. Spread condensed milk over the top, using a wet, angled metal spatula to spread as well as you can. Sprinkle the chocolate and white chocolate chips over the top, and follow with the cherries, coconut and the almonds. With a wet hand, press down slightly, all over, with your hand.

Place pan on the parchment lined baking sheet and bake until lightly browned, about 25-30 minutes. Cool well and then semi-freeze before cutting.

The larger pan makes thin bars, about 40. The smaller pan makes thicker, but smaller bars, about 20. Baking is a bit more or less time but bars are done when they appear quite set and dry to the touch.


You're already rolling a ton of hamantashen (not to mention, filling them). Here's an easy 1,2,3, square to whip up, ensuring you have one more treat with low effort, to add to your Purim bags.