8-Layer or Magic Bars

                                                                 

Hi! I'm baaaack with more favorite recipes that I have been perfecting for the last while. This is my husband's absolute favorite. Some folks call them 7-Layer Bars while others call them Magic Bars. In my opinion, I would rather eat them than quibble so let's get down to some serious baking! And why are my bars called 8-Layer instead of 7-Layer? Because they have an extra-special something something that makes them even more delectable - if that is even possible!

8 Layer Bars

The inside story

Ingredients

• 1 1/2 c graham wafer crumbs
• 1 stick (1/2 c) butter
• 3/4 pkg semi sweet chocolate chips
• 3/4 pkg salted caramel or butterscotch chips
• 3/4 pkg white chocolate chips
• 1/2 c chopped walnuts
• 1/2 c chopped pecans
• 1 pkg coconut flakes or shredded coconut - sweetened or unsweetened
• 1 x 14 oz can of sweetened condensed milk - regular not low fat

How-To: 

Preheat oven to 350 degrees before starting. Line 9x13 inch pan with foil or parchment paper.

*True confessions: I made the mistake of lining the pan with foil and attempted to mix the graham wafers and melted butter right in the pan. Big mistake: ripped foil, messy results but so good!*

1. Melt stick of butter in the microwave for about 20 seconds. Check and melt a bit more if necessary.
2. Stir in the graham wafer crumbs with a fork and then press into a foil-lined 9x13 inch pan. (You can also use parchment paper but I find foil easier to fuss with)
3. Sprinkle chocolate chips evenly over the crumb mixture
4. Sprinkle caramel (or butterscotch) chips evenly over the chocolate chips
5. Sprinkle white chocolate chips over the caramel chips (trust me, these make all the difference)
6. Sprinkle first the walnuts and then the pecans over the top
7. Sprinkle the coconut over the whole mess of deliciousness. Make sure all is covered with it.
8. Drizzle the whole thing evenly with the can of sweetened condensed milk. Don't leave gaps - the bars don't like that (just kidding - it's almost impossible to get it perfect but do your best)

Bake in the preheated oven for approximately 30 minutes or so. The top should be slightly golden with darker gold edges (see the picture). This gives the best results. DO NOT even think about cutting this until it's thoroughly cool - or at least cool enough to not fall apart when you use a serrated knife run under hot tap water to cut it. If you use a better grade of foil than I did you should be able to pull the whole thing out of the pan. This is why we always put the foil slightly higher than the pan's edges, my friends. 

Enjoy....but I don't have to tell you that. If you cut it in many pieces - I call them 2-bite pieces while my hubby calls them "more" - you can get at least a couple to three dozen slices. I kept some out and froze the rest in 2 different freezer container, for the sake of self-control. They "keep" very well.

Double Chocolate S'mores Brownies

Double Chocolate S'mores Brownies

These delicious brownies were created using ideas from several different recipes. When I accidentally used sweetened condensed instead of evaporated milk, I  had to made some adaptations to make the recipe 'work.' Hey, it happens to the best of us! :) The result was ooey gooey, caramel-y brownie perfection. Kept at room temperature, they will last for 4 to 5 days in a cool place. I like to store mine in a covered plastic ice cream pail with waxed paper between the layers. Why the "S'mores" name? Because of the combination of graham wafers, chocolate and mini marshmallows, of course!

Ingredients

Brownies

• 1 box of Betty Crocker Super Moist Chocolate Cake Mix
• 3/4 c melted margarine
• 2/3 + 2/3 can sweetened condensed milk 
• 1/2 c low-fat milk
• 1/2 + 1/2 pkg dark chocolate chunks (divide pkg in half for 2 different steps)
• 1/3 pkg semi-sweet chocolate chips
• 1/2 pkg mini marshmallows

Topping

• 1 1/2 c crushed graham crackers or graham cracker crumbs
• 1/4 c butter or margarine
• 1/4 c sugar

Directions

1. Mix the dry cake mix, 2/3 c sweetened  condensed milk and 3/4 c melted margarine and spread in greased 9x13 pan. Bake at 350 degrees for 6 minutes. 
2. Take out of oven and sprinkle with chocolate chips and mini marshmallows. Put back in oven for approximately 5 minutes, until marshmallows and chocolate chips soften. 

3. In microwave, heat the chocolate chunks and the rest of the sweetened condensed milk for approximately 1 1/2-2 minutes. Stir, adding 1/2 c low-fat milk to smooth, reheating for 30 seconds to soften if necessary.

4. Combine graham wafer topping ingredients and sprinkle half of the mixture over the marshmallows and chocolate chips. 5. Pour the heated chocolate mixture over the wafer topping, then sprinkle the remaining crumbs evenly over  everything.

6. Bake in oven for about 20 minutes, until a knife inserted into the brownie layer at the bottom comes out  clean and the sides are puffed and dry. There will be some melted chocolate and marshmallows on the  knife. Let cool and cut into 2 inch squares with a knife dipped into hot water.

Peanut Butter and Jelly bars

Spring Break's over - at least here in Nevada - but it doesn't stop the kids' cravings for good stuff to eat. Then again, maybe we should say all kids large and small! Here is a great recipe found by browsing (I sure do love the internet sometimes):

PBJ Bars - Totally Yum!

Peanut Butter and Jelly Bars

• Ingredients

1 white cake mix
2 eggs
1/3 cup canola oil
1/2 cup crunchy peanut butter (or creamy)
1/2 cup grape jelly (or other flavor)
1 cup peanut butter chips

Instructions

1. Preheat oven to 350°F.
2. Mix together cake mix, eggs, oil and peanut butter.
3. Set aside 1/2 cup of the mixture.
4. Press remaining mixture into a parchment lined, greased 8x8" square pan.
5. Spread jelly over the crust in pan.
6. Mix the 1/2 cup of cookie mixture with the peanut butter chips until large crumbles appear.
7. Sprinkle the crumbles evenly over the crust in the pan.
8. Bake at 350°F for 20-25 minutes.

7-Layer Cookie Bars with a Shortbread Base

I made these this morning and they are so delicious (don't even ask me how I know). I got the original recipe from my mom-in-law (thanks, Jackie!) but have designed a major tweak to make them special. They are part bar, part cookie and part soft delicious goodness. Whether you class them as bar or cookie, they are going to be one of my cookie exchange items at work. These actually IMPROVE after freezing because of the shortbread base, and it's this unique base that gives these cookies their particularly excellent flavor and texture! I will take you step by step, because they are a bit fussy. Please remember to use a nonstick 9x13 pan, edged cookie sheet or the equivalent AND parchment or waxed paper on your pan to prevent sticking. I only had aluminum foil in the house and it was a bit of a struggle getting the edge pieces up.

7 Layer Cookie Bars <stock photo>

Shortbread Base

Ingredients

• 2 c all-purpose white flour
• 3/4 c golden brown sugar
• 2 sticks (1 c) butter, softened

Mix the three ingredients together, using your hands at the end to judge if the dough will stick together. Add a bit more flour if necessary (I added an additional half cup). You want a dough that is soft enough to spread, but not sticky or cracked. In a prepared 9x13 pan or medium cookie sheet with edges (lined with foil or parchment/waxed paper) gently roll or pat the dough into place, pinching edges to make a bit of a barrier to the ingredients falling off during baking.

The Layers

Ingredients

• 1/2 package of semi-sweet chocolate chips
• 1/2 package of butterscotch chips
• 1/2 package of coconut
• 3/4 to 1 c raisins
• 3/4 to 1 c chopped walnuts
• 1 can sweetened condensed milk

Preheat oven to 350 degrees.In a large ziplock bag, combine all ingredients until mixed [non-traditional, but I like it]. Evenly pour the 5 dry ingredients onto the shortbread base. Partially open the sweetened condensed milk can and drizzle evenly over the dry ingredients. Et voila: your 7 layers!

The Baking

Place in preheated oven and bake for approximately 20 minutes (the shortbread base will be golden  underneath and the topping will have caramelized, due to the sweetened condensed milk). Let cool slightly - perhaps 10 minutes - then cut carefully into small bars or diamonds and cool completely before freezing or enjoying.

To freeze use a flat freezer container with a snug lid, and place inside a large ziplock bag to avoid freezer burn. These keep well for up to 3 months in the freezer - if they last that long!

Peppermint Bark

This recipe will feature your choice of dark or milk chocolate covered with a layer of white chocolate mixed with crushed peppermint. Totally delicious.


Peppermint Bark

Ingredients

• 2 pkg (8 squares) BAKER'S Semi-Sweet or Dark Chocolate 
• 2 pkg (6 squares) BAKER'S White Chocolate
• 2 tsp peppermint oil or extract
• 1 1/2 c crushed peppermint candies (canes or others of your choice)

Preparation

1. Microwave chocolates in separate microwaveable bowls on high as directed on package (for dark or semi-sweet). Remove from microwave and stir.
2. Spread evenly on a waxed paper-covered baking sheet. Let cool in fridge for approximately half an hour.
3. Meanwhile, melt the white chocolate on medium heat, stirring after approximately 45 seconds to ensure it doesn't scorch. Continue microwaving for 30 seconds or until melted. Remove from microwave and stir in peppermint extract or oil.
4. Removed the darker chocolate pan out of the fridge and place on counter.
5. Gently spread the the white chocolate evenly on top of the dark chocolate.
6. Immediately sprinkle on the crushed candy, pressing gently with a fork or a spoon to press it slightly into the white chocolate layer. You still want it to shine on top.
7. If you reserved any of the darker chocolate, drizzle it evenly on top.

Refrigerate 1 1/2 hours until firm. Break into pieces and store between layers of waxed paper in tightly covered container at room temperature, or in the refrigerator, for up to 3 weeks.

Baker's Chocolate Holiday Bark

I don't know about you, but I love chocolate bark of all kinds, be it peppermint, fruit and nut or any other variety. There's just something so festive about it. So here is the first in a line-up of several holiday barks for you to experiment with and (hopefully) enjoy. This one was first featured on kraftrecipes.com but I have added a few extra twists to make it a bit unique. Please remember, as in all recipes using chocolate, use the best grade of chocolate you can afford to make the finished product as delicious as possible.


Baker's Chocolate Holiday Bark

Ingredients

• 1 pkg (8 squares) BAKER'S Semi-Sweet Chocolate, chopped
• 1 pkg (6 squares) BAKER'S White Chocolate, chopped
• 1/2 c dried cranberries
• 1/2 c dried apricots

Preparation

1. Microwave semi-sweet chocolate and white chocolate in separate medium microwaveable bowls as directed on the package. Be especially careful that the white chocolate doesn't scorch! 
2. Add half each of the almonds, cranberries and apricots to each chocolate and stir well until blended.
3. Drop spoonfuls of the chocolate mixture onto waxed paper-covered baking sheet, alternating colors and use knife to cut through or swirl the chocolate mixtures several times to create a marble effect

Refrigerate 1 hour or until firm. Break into 24 pieces. Stir in tightly covered container at room temperature.

Suggestions

• Omit semi-sweet chocolate and apricots. Prepare as directed, using 2 packages (6 squares each) BAKER'S Premium White Baking Chocolate and stirring 1/2 c each dried cranberries and slivered almonds into the melted white chocolate before spooning onto prepared baking sheet as before.
• Instead of cranberries, use candied red and green cherries (and apricots, if desired) in white chocolate. This gives a jeweled effect.
• Make a dark almond bark using BAKER's Dark Chocolate and Planter's Slivered Almonds along with your choice of dried fruit for color and texture

White Chocolate Fudge

This recipe has been adapted from one originally found on kraft.com blended with one in an old Carnation cookbook, to create a fudge that we prefer. Once again it's a case of experimenting with a variety of recipe ideas and just plain good luck. Baking is part science, part magic and part taking chances. When making any candy, use the best possible chocolate you can afford - a quality chocolate bar, pure chocolate wafers from a baking supply store or the chocolate coins we sell at our store - as a base. 


White Chocolate Fudge

                                                                   Adapted from an old Carnation Cookbook                                       
Ingredients

• 2 pkg (6 squares each) of BAKER's White Chocolate or an equivalent amount of quality white chocolate
• 3/4 cup canned sweetened condensed milk*
• 1 c coarsely chopped almonds OR walnuts OR hazelnuts OR pecans OR pistachios - toasted {spread nuts flat on a cookie sheet and lightly browned in 350 degree oven for 10 to 15 minutes; chop after heating}
• 1/2 c dried cranberries OR finely chopped red and green maraschino cherries OR crushed candy canes
• 1 Tbsp orange zest {the finely grated outer peel of a washed and dried orange}

Directions

1. Line an 8 inch square pan with foil, extending the ends over the sides. 
2. Microwave chocolate and milk in a microwave safe bowl on HIGH for 2 to 3 minutes, until chocolate is almost melted. Then stir until completely melted.
3. Add remaining ingredients, mix well. Spread over pan and refrigerate 2 hours or until firm.
4. Use excess foil overlapping the ends as "handles" to lift the fudge from the pan before cutting it to serve.

*Reserve remaining milk in a covered container and use in tea, coffee or for another baking  recipe.

Mint Sundae Brownie Squares

Mint Sundae Brownie Squares 


The brownie mix helps save time but please see below for an excellent brownie recipe to use for this dessert. If you choose to use a brownie mix, simply follow the directions given. If you prefer home-made, simply follow steps 3 and 4 from the first recipe after you have made your own fudge brownies.

Ingredients

• 1 package fudge brownie mix (13-inch x 9-inch pan size)
• 3/4 cup chopped walnuts
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons peppermint extract
• 4 drops green food coloring, optional
• 2 cups heavy whipping cream, whipped
• 1/2 cup miniature semisweet chocolate chips
• 1 jar (16 ounces) hot fudge ice cream topping, warmed
• 1/3 cup chopped salted peanuts (if desired)

Directions Using Brownie Mix

1. Prepare brownie mix according to package directions. Stir in walnuts.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 325° for 23-27 minutes or until a toothpick inserted in the center comes out clean (do not over bake). Cool on a wire rack.
3. Meanwhile, in a large bowl, combine the milk, extract and food coloring if desired. Fold in whipped cream and chocolate chips. Spread over brownie layer. Cover and freeze for several hours or overnight.
4. Let stand at room temperature for 10 minutes before cutting. Drizzle brownies with ice cream topping; sprinkle with peanuts if desired. Please remember that many people are allergic to peanuts! Yield: 15 servings.

Home-Made Fudge Brownies - rich and delicious
 
Ingredients

• 7 oz - 99 percent cocoa chocolate or unsweetened chocolate, coarsely chopped
• 3/4 c butter
• 1/4 c water
• 1 c granulated sugar
• 3/4 c packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/3 c all-purpose flour
• 1/8 tsp salt
• 1/8 tsp ground cinnamon

Directions

1. Lightly grease a 9x9x2 inch baking pan. Set pan aside. Preheat oven to 350 degrees F.
2. In a large microwave-safe mixing bowl, combine chocolate, butter and water. Microwave, uncovered,  on 100 percent power (high) for 2 to 3 minutes or until butter is melted, stirring once or twice. 
3. Remove bowl from microwave and stir until chocolate is completely melted. If desired, you can combine chocolate, butter and water in a medium saucepan and heat (stirring) over low heat until chocolate is melted. Transfer to mixing bowl.
4. Beat in granulated sugar and brown sugar with electric mixer on low to medium speed until combined. Add eggs and vanilla. Beat on "medium" for 2 minutes. Add flour, salt and cinnamon.  Beat on low speed until combined.
5.  Spread batter in prepared pan. Bake for approximately 25 minutes, until a toothpick inserted near the center comes out clean. Allow to cool.
6. Follow steps 3 and 4 in previous recipe.

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