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Category: Desserts
Prep Time: Cook Time: Total Time:
Shortbread
3/4 cup unsalted butter
2 cups flour
1/2 cup brown sugar
1/2 tsp salt
Chocolate layer
1 (16 oz) pkg semi-sweet chocolate
1/2 cup unsalted butter
1 can condensed milk
Pinch of salt
Oatmeal-Hazelnut layer
1/2 cup butter
1 cup packed brown sugar
1 egg
1 tsp vanilla extract
1/2 cup plus tbsp flour
1/2 tbsp baking powder
1 tsp salt and cinnamon
1 1/4 cups uncooked oatmeal
1/2 plus 1 tbsp whole wheat flour
1 tsp grated lemon zest
1/2 cup chopped hazelnuts
Remaining layers
1 (7 oz) bag flaked coconut
1/2 jar caramel sauce
1 (18 oz) jar seedless raspberry jam
1 (7 oz) jar marshmallow cream
To toast hazelnuts: Preheat oven to 325. Spread nuts on ungreased cookie sheet and bake 5-7 minutes, stirring often; rub off the papery skins. Coarsely chop and set aside.
Shortbread: Preheat oven to 350. Cut 3/4 cup butter into 1/2 inch cubes. Combine butter, flour, sugar and salt. Mix until small clumps form. Sprinkle mixture into a 13x9 inch baking pan; pat evenly onto bottom and partway up sides. Bake for 15-20 minutes or until golden brown; set aside.
Chocolate layer: melt chocolate and butter, stirring occasionally. Stir in condensed milk and salt until smooth. Spread over shortbread crust.
Hazelnut-Oatmeal layer: In a large bowl, cream butter and sugar until fluffy. Add egg and vanilla; cream again. Add dry ingredients and nuts; mix gently. Add lemon zest; mix gently. Set aside.
To assemble: Sprinkle coconut evenly over crust, then drizzle half jar of caramel sauce. Stir jam to make it spreadable, then smooth over caramel sauce.
In microwave warm marshmallow crème, stir occasionally, to make it spreadable, then smooth over jam. Using fingers, crumble oatmeal mixture next layer not completely covering top but allow other layers to bubbly through. Bake for 10-15 minutes, turning pan several times as it bakes. Cool completely. Use knife to cut into bars.
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SEVEN LAYERS OF HEAVEN II
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Category: Desserts
Prep Time: Cook Time: Total Time:
Shortbread
3/4 cup unsalted butter
2 cups flour
1/2 cup brown sugar
1/2 tsp salt
Chocolate layer
1 (16 oz) pkg semi-sweet chocolate
1/2 cup unsalted butter
1 can condensed milk
Pinch of salt
Oatmeal-Hazelnut layer
1/2 cup butter
1 cup packed brown sugar
1 egg
1 tsp vanilla extract
1/2 cup plus tbsp flour
1/2 tbsp baking powder
1 tsp salt and cinnamon
1 1/4 cups uncooked oatmeal
1/2 plus 1 tbsp whole wheat flour
1 tsp grated lemon zest
1/2 cup chopped hazelnuts
Remaining layers
1 (7 oz) bag flaked coconut
1/2 jar caramel sauce
1 (18 oz) jar seedless raspberry jam
1 (7 oz) jar marshmallow cream
To toast hazelnuts: Preheat oven to 325. Spread nuts on ungreased cookie sheet and bake 5-7 minutes, stirring often; rub off the papery skins. Coarsely chop and set aside.
Shortbread: Preheat oven to 350. Cut 3/4 cup butter into 1/2 inch cubes. Combine butter, flour, sugar and salt. Mix until small clumps form. Sprinkle mixture into a 13x9 inch baking pan; pat evenly onto bottom and partway up sides. Bake for 15-20 minutes or until golden brown; set aside.
Chocolate layer: melt chocolate and butter, stirring occasionally. Stir in condensed milk and salt until smooth. Spread over shortbread crust.
Hazelnut-Oatmeal layer: In a large bowl, cream butter and sugar until fluffy. Add egg and vanilla; cream again. Add dry ingredients and nuts; mix gently. Add lemon zest; mix gently. Set aside.
To assemble: Sprinkle coconut evenly over crust, then drizzle half jar of caramel sauce. Stir jam to make it spreadable, then smooth over caramel sauce.
In microwave warm marshmallow crème, stir occasionally, to make it spreadable, then smooth over jam. Using fingers, crumble oatmeal mixture next layer not completely covering top but allow other layers to bubbly through. Bake for 10-15 minutes, turning pan several times as it bakes. Cool completely. Use knife to cut into bars.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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