7 Layer Cookie Bars Food

7-LAYER COOKIES

Steps:

• Preheat oven to 350ºF. Lightly grease a 11 x 7 baking pan.
• Stir together melted butter and graham cracker crumbs. Press into prepared pan.
• Add the other ingredients in order: coconut, chocolate chips, and butterscotch chips. Pour sweetened condensed milk over the top. Add the pecans.
• Bake for 25 minutes. Remove from the oven and cool on a wire rack. Place pan in the refrigerator and serve cold.

SEVEN LAYER MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
• Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
• Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

7 LAYER BARS (THE REAL THING)

Steps:

• Preheat oven to 350° degrees Fahrenheit.
• Melt butter; pour into the bottom of a 9 by 12 baking pan.
• Pour graham cracker crumbs over butter; pat down.
• Add the chocolate chips, butterscotch chips, pecans, and coconut in the order listed, sprinkling in an even layer.
• For the final layer, pour the can of sweetened condensed milk over the entire top.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes until top is nice and and golden.
• Cool completely and cut into bars.
• ** Tip:" I go to my local Dollar Tree store and buy the Aluminum sheet pans they have there. They are not quite 9X12 but something like 11 ½ x 2inches deep. They work wonderfully.

7 LAYER COOKIES/BAR

Steps:

• Melt butter in a jelly roll pan.
• Spread in pan (in layers) in order given.
• Drizzle the sweetened condensed milk on top with a spoon.
• Bake at 350°F for 28-30 minutes.
• Remove and let cool completely then cut into squares.

SEVEN LAYER COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line three 13-by-9-inch baking pans with either parchment paper or greased aluminum foil.
• In a food processor, pulse together the butter, confectioners' sugar and almond paste until pale yellow and fluffy. Continue to pulse while adding the eggs one at a time, then the vanilla extract. Add the flour and process until a smooth dough forms, stopping occasionally to scrape the sides and corners of the bowl.
• Remove the dough and divide into 3 even pieces. Place one piece back into the processor with a dab of red gel food coloring, and pulse until combined. Repeat with another piece and a dab of green food coloring.
• Spread the red, green and plain doughs in the prepared baking pans, and bake until light and springy to the touch, about 15 minutes. Allow to cool completely in their pans, about 1 hour.
• Remove the cookie layers from their pans, reserving 1 pan to use as a mold. Place the apricot and raspberry jams in separate bowls or mugs and microwave until loose, about 1 minute. In another bowl, toss the chocolate chips with the corn syrup and oil and microwave in 30-second spurts, stirring with a fork in between, until a shiny glaze is formed.
• Place the green layer in the pan, then spread a thin layer of raspberry jam over it. Next, add the white layer, then repeat the process with the apricot jam. Top with the red layer, then spread the chocolate glaze across the top. Place in the refrigerator until the chocolate hardens, then wrap in plastic and allow to set for another hour, refrigerated.
• Place a cutting board on top of the pan, invert it, and unmold the cookies. Using a sharp knife, cut the cookies lengthwise into 4 long pieces, then cut across in 1/2-inch intervals. These keep, well-wrapped at room temperature, 5 days.

CHEF JEFF'S 7-LAYER BAR

Steps:

• Melt butter. Spread crushed graham crackers evenly in 9" x 11" pan. Drizzle butter evenly over graham crackers. Making sure to scatter each evenly, add chocolate bits, then butterscotch bits, walnut pieces and sweet coconut flakes. Spread sweetened condensed milk evenly over the top. In preheated 375-degree F oven place pan on center rack for 25 minutes. Let cool for one hour and cut into 2" x 2" squares.

ULTIMATE 7-LAYER BARS

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Drizzle with chocolate; top with layers of next 4 ingredients. Drizzle with milk.
• Bake 18 to 22 min. or until lightly browned. Cool completely before cutting into bars.

SEVEN LAYER BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
• Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
• Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.

SEVEN LAYER COOKIES

Steps:

• Melt margarine in 9 x 13 inch pan.
• Sprinkle graham cracker crumbs over margarine.
• Sprinkle coconut, chocolate chips, butterscotch morsels and pecans in that order.
• Pour sweetened condensed milk over this mixture.
• Bake at 350° for 30 minutes.
• Cool and slice into squares.

SEVEN LAYER BARS

Steps:

• Melt butter in a 13 x 9-inch pan.
• Sprinkle graham cracker crumbs evenly over the melted butter and press down.
• Sprinkle the coconut on next, chocolate and butterscotch pieces and nuts. Then drizzle condensed milk over all.
• Press lightly. Bake for 30 minutes at 350°. [Editor's note: added temp 12/16/2001].
• Cool in pan on wire rack. Cut into bars.

VEGAN MAGIC COOKIES BARS (AKA 7-LAYER BARS)

Steps:

• Crumb Crust:.
• Preheat the oven to 350F/180°C.
• Lightly oil an 8x8 inch (20x20 cm) baking pan. Line the bottom with parchment so that it extends up two sides of the pan. (To help with the removal of the bars.).
• Mix the graham crackers and sugar in a bowl.
• Mix the maple syrup, oil and vanilla in a small bowl. Pour over the crumbs and mix until moistened.
• Press the dough into an even, compact layer on the bottom of the prepared pan.
• Bake the crust on the center rack for 10 minutes. Cool on a wire rack to room temperature before filling.
• Bars:.
• Pour the cashew cream over the cooled crust.
• Sprinkle the nuts evenly over the cream.
• Sprinkle 3/4 cup (128 g) of the chocolate chips over the nuts.
• Sprinkle the toasted coconut over the top.
• Press the toppings into the cashew cream.
• Bake on the middle rack for 25 minutes until the coconut is lightly browned.
• Press down lightly with a spoon on any areas where the coconut does not look anchored.
• Scatter the remaining chocolate chips on top. Cool completely.
• Place the pan in the freezer for about 30 minutes, until cold, before cutting.
• Remove from the pan, cut into quarters, then cut each quarter into six pieces.