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 without even realizing it, or maybe she did.
I repeat the “Man in the arena” speech by Roosevelt like a mantra.
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
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
- 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.
- Drizzle crumbs with ½ of sweetened condensed milk.
- Sprinkle with chocolate chips, butterscotch chips, walnuts, and shredded coconut. Drizzle with remaining sweetened condensed milk.
- 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.
