Seven Layer (Cranberry) Bars

Maybe you call it The Seven Layer Bar. Or maybe The Magic Cookie Bar. Whatever you call it, I bet the first time you had it, your eyes rolled back in your head and you said something along the time of “Oh. My. Gosh.” And then asked for the recipe? Or maybe you forgot to ask for the recipe. And that’s why we’re here.

In my 5 minutes of research, the only difference I can tell between the two is that a Seven Layer Bar typically has butterscotch chips as well as chocolate. That’s how you get the Seven Layer Bar. The Magic Cookie Bar only has six. Either way it is a coconutty, chocolately, buttery, sugary, ooey gooey, crunchy, just plain decadent confection. There are many “recipes” posted here and there, but the original, I’m pretty certain came from the can of Eagle Brand sweetened condensed milk.

These don’t need any big changes, but if you’re looking for something different, that adds a little bit of tartness, a little fruitiness, and an update to your Seven Layer Bar, this might just be the thing for this year’s cookie exchanges and holiday parties.

Seven Layer (Cranberry) Bars
You Need:
1 stick unsalted butter
2 cups graham cracker crumbs (1 1/2 to 2 sleeves worth)
1 10oz bag dark chocolate chips
1 cup dried cranberries
1 cup chopped walnuts
1 1/2 cups sweetened flaked coconut
1 can sweetened condensed milk

You Will:
1. Preheat oven to 350 degrees.
2. Melt the butter in a 13×9 inch baking dish. This should take about 3 minutes. Watch carefully to ensure it doesn’t burn.
3. Pour your graham cracker crumbs (I like to use a food processor to make them, but a gallon plastic bag and a rolling pin should work) right into the melted butter, stir, and then press into the pan. BE CAREFUL, obviously the pan is hot, I suggest starting with a spoon, but once everything is well incorporated, I was okay using my fingers. Just stay away from the sides.
4. Sprinkle on the: Chocolate chips, nuts, cranberries, and top with the coconut.
5. Drizzle the whole can of condensed milk over the top of the other six layers.
6. Bake for around 20 minutes, until the top of your coconut starts to brown.
7. Let cool, and slice in to nice small pieces.  I cool until solid enough to cut, then after cutting, refrigerate to cool completely.

Yields: 24 bars, if you cut them reasonably. Portion size is really up to you though!
 Now, I know what you might be thinking right now. Wasn’t this girl, just a few days ago, posting about how she wanted to lose the last 10 pounds? Good point. But (there’s always a but)! These were honestly for my husband’s unit’s Christmas party.

But (there it is again), that doesn’t mean I did eat any. I’m still working on the goals, okay?

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