seven layer muffins

Lately I'm having a little problem with buying too many chocolate bars. Every time I go to the grocery, I pass by the bars and notice that they've got a little yellow tag on them, which screams to me, "SALE! MUST BUY! SAVE MONEY!" Then I grab a couple because it doesn't hurt to have a bar or two handy for future baking projects. Except now I have quite the excess of bars in the apartment and rather than being a good baker, I just contemplate eating them plain after dinner nearly every day.

Also, these so called "sales," well, they are quite the sneaky little tricksters. Last Friday, Andrew and I decided to buy some snacks before heading over to a friend's place to study (eat and hang out), and again we passed by the chocolate. I spotted the yellow sticker, and yelled, "Look it's on sale!" and proceeded to grab a couple bars. I heard a laugh and then a, "Erica they're like 20 cents less than usual." So overall it's not really saving much, like 40-50 cents. But for real? I still bought one.

Call this my cry for help from you guys. Tell me to stop buying the chocolate. Remind me of the seven-going-on-ten bars that I already have in my pantry. Go make me buy real food like salads and protein and avoid the Swedish fish and Skinny Pop. Or don't stop me and just tell me to make some seven layer muffins.

Seven layer muffins - yes, these have nearly all the ingredients you would typically find in a classic seven layer bar. It's full of chopped chocolate for all those extra chocolate bars you've been hoarding, along with some coconut, butterscotch, and walnuts. It's topped with a graham cracker crumble for texture and a little hint of saltiness to balance out the sweet muffin. You could likely make this into a quick bread if you really wanted to, I imagine that slices of this stuff would taste just as amazing, although muffins have that individual package thing going on for them. Either way, a morning with two kinds of chocolate and other sweetened goodies is a good kind of morning.

Seven layer muffins

!For the graham cracker crumb topping
Heaping 1/4 cup graham cracker crumbs
1/4 cup whole wheat flour
1/4 cup brown sugar
1/2 teaspoon salt
3 tablespoons butter, melted and cooled

!For the muffins lightly adapted from [Smitten Kitchen|http://smittenkitchen.com/blog/2013/03/coconut-bread/]
2 eggs
1 1/4 cup milk
1 teaspoon vanilla
2 1/2 cups AP flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup sugar
1 1/2 cups sweetened coconut flakes
6 tablespoons butter, melted and cooled
2 oz white chocolate, chopped
2 oz bittersweet chocolate, chopped
1/4 cup butterscotch chips
1/4 cup chopped walnuts, toasted and cooled

Preheat oven to 350 F. Line a muffin tin with liners.
In a small bowl, mix the graham cracker crumbs, whole wheat flour, brown sugar, and salt until well combined. Pour the butter over the mixture and work in the butter until the mix resembles wet sand. Set aside.
In a medium bowl, whisk eggs, milk, and vanilla until well combined. Set aside.
In a large bowl, mix together the AP flour, salt, baking powder, sugar, and coconut flakes. Add the egg mixture to the dry mixture and mix until just combined, being careful not to overmix. You should still see flour streaks in the batter.
Add the butter, white chocolate, chocolate, butterscotch chips, and walnuts and mix until you see no more flour streaks.
Pour the batter into the muffin liners. Top with the graham cracker crumb topping, then bake in the oven for 20-25 minutes. Enjoy with a glass of milk!