Seven Layer Bars

Naomi Kolhoff is in this year’s graduation class at Princeton High School. Kolhoff originally lived in Coon Rapids until about her fifth grade and then moved to Princeton.

She enjoys playing soccer, cooking, baking, and hanging out with friends. She has been playing soccer since eighth grade and became a star soccer player at PHS. She will be attending Trinity Christian College in Palos Heights, Ill., near Chicago this year with a soccer scholarship. Kolhoff is interested in coaching and the business field, and also hopes to become a professional soccer player. Her top two choices for a state to live in are Minnesota and Colorado.

Her experience here has been good, she says of Princeton and its schools. Her summer plans are to work at the Dairy Queen in Zimmerman and prepare for college. She offers the recipe for one of her favorite desserts.


1/2 cup unsalted butter

1 1/2 cups graham cracker crumbs

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 cup chopped walnuts

14 oz. can sweetened condensed milk

1 1/3 cups shredded coconut

Preheat oven to 350 degrees F.

Place butter in a 13×9-inch pan and melt in oven. Swirl to coat bottom and sides with butter. Spread crumbs evenly over bottom of pan. Layer the chocolate chips, the butterscotch chips and nuts over the crumbs. Pour condensed milk over nuts. Sprinkle coconut over the condensed milk.

Bake until edges are golden brown (about 25 minutes). Let cool.