It may sound silly to say “this cookbook changed my life”, but, seriously, THIS COOKBOOK CHANGED MY LIFE! My husband had seen a salted caramel brownie featured on a food network show and then, proceeded to talk about said brownie for a week. It was close to Valentine’s Day and I attempted to order some for him. While doing so, I was delighted to find that they also had a cookbook. I promptly placed an Amazon order! It just so happened that there was a snow storm that weekend and the brownies were trapped in Cleveland and would not arrive in time for the 14th. However, the cookbook came ever so swiftly and, by combining two recipes (the Baked Brownie and caramel from their Salted Caramel Cake), I made some of the tastiest brownies I have ever consumed. That began a journey into many weeks of baking! The book is decadent. Every recipe is beyond incredible and never disappoints. Since then I have also ordered their second cookbook and just today(!) their most recent title arrived. I now know what I will be doing in my free time for the next couple of months!
Here is their recipe for Baked Bars, a high octane version of the seven layer cookie.
Preheat oven to 350. Line a baking pan with parchment and spread the coconut on top. Bake for 7-10 minutes, stir, and return to oven for an additional three minutes.
Meanwhile, make 2 1/2 cups of graham cracker crumbs (about 20 crackers). You can do this in a food processor or place the crackers in a large zip top bag and go at it with a rolling pin.
Melt 1 stick of unsalted butter and mix with the crumbs and coconut. Spread into a greased 9×13 pan and pressed the crust down and slightly up the sides. You can use the bottom of a glass or measuring cup to create an even layer. Refrigerate for 15 minutes and then bake for 10. Allow crust to cool on wire rack. Increase oven temp to 325.
Toast walnuts over medium heat in a pan. Chop and let cool slightly. Then, spread evenly on the cooled crust. Follow with the semi sweet chips, white chocolate and butterscotch chips.
Drizzle sweetened condensed milk over top and shake slightly to distribute. Bake for 30-40 minutes.
2 c. sweetened shredded coconut
2 1/2 c. finely ground graham cracker crumbs (approx. 20 crackers)
1 c. (2 sticks) unsalted butter, melted
1 1/2 c. walnuts, toasted and chopped
1 1/2 c. semi sweet chocolate chips
3/4 c. white chocolate, coarsely chopped (or white chocolate chips)
3/4 c. butterscotch chips
3 1/4 c. (26 oz) sweetened condensed milk
To make the crust:
Preheat oven to 300
1. Line baking sheet with parchment paper and spread coconut on top. Bake for 7-10 minutes, stir, and bake for another three minutes.
2. Put graham crackers crumbs and coconut in a large bowl and mix to incorporate. Add butter and combine. Spread into greased 9 x 13 and press evenly into bottom and up the sides of the pan. Refrigerate for 15 minutes and then bake crust for 10 minutes or until golden. Allow crust to cool completely on a wire rack.
To make the filling:
Increase oven temperature to 325
1. Spread toasted nuts evenly over cooled crust.
2. Spread semi sweet chocolate chips evenly over top of the nuts. Follow with the white chocolate and then butterscotch.
3. Drizzle sweetened condensed milk over top and shake or tap pan gently to evenly distribute.
4. Bake for 30 – 40 minutes. Transfer to a wire rack to cool
Makes 24 squares
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