Seven Layer Bars (Vegan)

Steps

1. 1

   Preheat the oven to 175°C. Spray a 9x13 inch baking pan with non-stick spray and line with parchment paper (trust me, things can get sticky and hard to clean).

2. 2

   In a microwave safe bowl, melt the vegan butter. Once melted, stir in the graham cracker crumbs until combined. Press evenly into the bottom of the prepared pan.

3. 3

   Sprinkle the chocolate chips, marshmallows, pecans and shredded coconut evenly over the crust.

4. 4

   Pour the sweetened condensed milk on top and use a spatula to make sure it's evenly distributed.

5. 5

   Bake for 30-35 minutes, until the edges start to turn golden brown. Remove from the oven.

6. 6

   Cool completely in the pan before lifting the bars out using the parchment paper. You can stick the pan in the refrigerator to speed the cooling process, if desired.

7. 7

   Cut in 24 small squares using a very sharp, large knife. The bars will still be very gooey and messy, so serve on a plate with a fork! Store leftover bars in the refrigerator for up to 1 week.