There’s quite a bit of psychology behind the 20-year cycle in the fashion industry. In the food world, I think the same can be true. Sure, those ham and shredded carrot aspics from the ’60s and ’70s should remain in the history books, but look at the resurgence of budget-friendly Depression Era dinners, one-pot soups and stews made from refrigerator remainders, and desserts like one of my favorites: 5 Layer Bars.
Truth be told, I haven’t had a 5 Layer Bar in several years. But then I overheard some kids at my local bakery obsessing about them, and I couldn’t resist diving into the recipe box (Yes, I still have some recipes on index cards in a box. Boomer, I know.).
And that got me thinking about why recipes like this endure. A 5 Layer Bar isn’t complicated or trendy. It’s a straightforward recipe built on simple ingredients and basic techniques, and once you understand how it works, there’s plenty of room to make it your own. Maybe that’s why a dessert I remember from decades ago can suddenly have a whole new generation obsessing over it.
It was a sad day in my mind when they cut Home Economics from classrooms. Essential cooking skills never go out of style. And I’ll fight till the end to defend the culinary righteousness of Julia Child, Jacques Pépin, Emeril Lagasse or Alice Waters. The chefs today who embrace farm-to-table are right on in the direction of respecting all aspects of cooking, from soil and water conservation to harvest and distribution, and of course, cooking and enjoying food as an experience rather than simple sustenance.
That same belief in learning the fundamentals is one of the reasons I’m proud to work at The Chopping Block. Our classes are truly next level regardless of your skill set. Even chef demonstrations give you new knowledge that supports your own kitchen experience. And at the end of the day, isn’t that what cooking is all about?
Sometimes building your skills means learning something completely new. Other times, it means pulling out an old recipe and discovering why it was so good in the first place.
So let’s get back to those 5 Layer Bars and give this old classic another moment in the spotlight.
Classic 1960s 5 Layer Bars
Servings: 24
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 14-ounce can sweetened condensed milk
1 cup chocolate chips (I prefer dark chocolate.)
1 1/3 cups sweetened flaked coconut
1 cup chopped nuts (I like pecans, but walnuts are good as well.)
1. Preheat oven to 350°F.
2. In a 9x13-inch baking pan, melt butter in the oven. When melted, remove from the oven, ensuring even coverage over the bottom of the pan.
3. Sprinkle graham cracker crumbs on top, pressing down gently into the pan. (I use the bottom of a glass.)
4. Pour condensed milk over the crumbs. If it’s super thick and doesn’t spread, use a thin spatula to move it around. Only go in one direction or you’ll pull up the crumbs.
5. Mix chips, coconut and nuts together and top the graham cracker crust. Traditionally, the recipe calls for layering the nuts and coconut and topping with chips, but I like the distribution if I mix everything first.
6. Bake for 25-30 minutes or until lightly browned. Cool completely before cutting. Store loosely covered at room temperature for up to four days, or freeze until you can’t live without them!
You’ll notice here that I also plated the bars with a nice dollop of ice cream on top. Because, ice cream. I used Tillamook Dark Chocolate Cookies and Cream, but I’d bet Vanilla Bean would be pretty great as well.
Here’s why this recipe is a classic: it can be modified to fit your lifestyle and tastes. All you need is the basic formula. The graham crackers can become gingersnaps, shortbread or even pretzels. You can use butter or plant-based butter, add up to 1/2 cup dried fruit, switch up the flavor of the chips, use whatever chopped nuts you like, choose sweetened or unsweetened coconut, and even use dairy or vegan condensed milk. Just be sure to keep the proportions the same as the recipe above.
How about subbing in dried fruit and almonds for a fun flavor profile? Talk about what’s old being new again!
Speaking of Classics
There’s another old favorite that comes around every fall at The Chopping Block: our classic Apple Pie.
Our Apple Pie class is offered during Apple Fest and sells out every year. You’ll learn how to make our classic TCB Apple Pie from scratch and take your finished pie home in a cast iron skillet. It’s only offered in the fall, so you have two chances to join us this year:
If you want to learn how to make apple pie like grandma used to, sign up while there’s still room.
And if your cooking skills could use a little more than a refresher, fall is also packed with opportunities to learn at The Chopping Block. Whether you want to finally master your knife, strengthen your cooking fundamentals or spend a full day diving into a particular subject, we’ve got you covered.
Our #1 class, Knife Skills, is offered Wednesday, September 16 and Saturday, September 26.
Or spend a full day building your skills in one of our upcoming one-day Boot Camps:
- Essential Building Blocks Saturday, September 19
- Sauce Boot Camp Saturday, September 26
- Vegetarian Boot Camp Saturday, October 10
- Cupcake Boot Camp Saturday, October 24
After all, some things never go out of style: a good recipe, solid kitchen skills, and the confidence to make both your own.
