Magic Cookie Bars

7 Layer Bars

It’s absurd to look for approval from critics whose aesthetics don’t necessarily mirror mine.  And yet, I’m elated each time I receive an email like this.  It doesn’t occur frequently – my submission approval rating is a paltry 20%, but gradually rising.  I don’t celebrate these minor victories with my inner circle – they don’t understand.  Only other struggling food bloggers can empathize.  My sister, after I shared a recent internet acknowledgment, attempted to “improve” my photo by re-cropping with even realizing it, or maybe she did.

I repeat the “Man in the arena” speech by Roosevelt like a mantra.

approval

Today’s recipe isn’t one of mine – It ubiquitous on the internet and in family recipe collections.  I whipped up three batches for the “concert in the park” dessert booth, raising money for the neighborhood.

7 layer magic cookie bars

  • Servings: 9 large squares
  • Print

Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1 14 oz. can sweetened condensed milk
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup butterscotch chips
  • 3/4 cup chopped walnuts
  • 1 cup shredded coconut

Directions

  1. Preheat oven to 350 degrees F. Layer a 9×9” pan with aluminum foil overhanging on each side (this will help with removal and clean up). Spray with cooking spray. In a small bowl, mix graham cracker crumbs with salt and melted butter. Pat crumbs evenly in bottom of pan.
  2. Drizzle crumbs with ½ of sweetened condensed milk.
  3. Sprinkle with chocolate chips, butterscotch chips, walnuts, and shredded coconut. Drizzle with remaining sweetened condensed milk.
  4. Bake 25-30 minutes until coconut is evenly golden. Use aluminum overhang to cover edges if they brown too quickly. Cool on a wire rack for 20-30 minutes. Cover and cool in refrigerator overnight for easier cutting. Cut into 9 squares (or smaller) and store at room temperature for one week.

Cherry Chocolate Variation: Substitute dark chocolate for semi-sweet, dried cherries for butterscotch chips and sliced almonds for walnuts.

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