Chef Jeffs 7 Layer Bar Recipes

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CRESCENT LAYER BARS



Crescent Layer Bars image

Provided by Food Network

Categories     dessert

Time 30m

Yield 36 bars

Number Of Ingredients 6

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 cup white vanilla baking chips
1 cup semisweet chocolate chips
1 cup slivered almonds
1 cup cashew halves and pieces
1 can (14 oz) sweetened condensed milk (not evaporated)

Steps:

  • Heat oven to 375 degrees F (350 degrees F for dark pans). High Altitude (3500-6500 ft): No change.
  • Grease bottom and sides of 13x9-inch pan.
  • If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough.
  • Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.
  • Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.
  • Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows.

TACO BAR



Taco Bar image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 12 tacos

Number Of Ingredients 31

2 tablespoons olive oil
1 1/2 cups onion, finely chopped
3 tablespoons minced garlic
3 tablespoons ground cumin
2 pounds ground beef
1 teaspoon ground chipotle pepper
1 1/2 teaspoons kosher salt
2 cups beef broth
1/4 cup tomato paste
12 to 16 taco shells or warmed soft tortillas, as desired
Grated Monterey Jack or Cheddar, for garnish
Diced tomatoes, for garnish
Minced jalapenos, for garnish
Sour cream, for garnish
Shredded iceberg lettuce, for garnish
Guacamole, recipe follows, for garnish
Salsa, recipe follows, for garnish
Chopped red onion, for garnish
3 ripe avocados, peeled and cut into 1/2-inch pieces
3 tablespoons finely chopped yellow onion
3 cloves garlic, minced
1 tablespoon freshly minced cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon salt
4 large tomatoes, about 21/2 pounds, seeded and roughly chopped
1 cup chopped white onions
5 teaspoons minced garlic
4 serrano peppers, stems and seeds removed, minced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt

Steps:

  • Set a 12-inch saute pan over medium heat and add the olive oil. Once hot, place the onions in the pan and saute until translucent, 3 to 4 minutes. Add the garlic and cumin to the pan and continue to saute until fragrant, about 1 minute. Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes. Season with the chipotle pepper and the salt. Add the beef broth and tomato paste to the pan and bring to a simmer. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes. Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking.
  • In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.
  • Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.
  • Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.
  • Serve as an accompaniment to fish tacos, or other dishes, as desired.

CHEF JEFF'S 7-LAYER BAR



Chef Jeff's 7-Layer Bar image

"It's the ultimate comfort dessert; people rave about my 7-Layer Bar," says personal chef and caterer Jeff Blumsack of St. Augustine, Florida, whose primary focus is comfort food meals clients take home in a slow cooker. "I use this recipe for parties and it's always gobbled up off the dessert trays in two minutes and I also sell it to my Crockpot customers." The recipe has been passed from Blumsack's grandmother to his mother and now to him. "It's simple and decadent," he says.

Provided by Food Network

Time 25m

Yield 12 servings

Number Of Ingredients 7

1 cup melted butter
4 cups crushed graham cracker crumbs
8 ounces chocolate bits
8 ounces butterscotch bits
8 ounces walnut pieces
8 ounces sweet coconut flakes
8 ounces sweetened condensed milk

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.

CHEF JEFF'S 7-LAYER BAR



CHEF JEFF'S 7-LAYER BAR image

Yield 12 pieces

Number Of Ingredients 8

Ingredients
1 cup melted butter
4 cups crushed graham cracker crumbs
8 oz. chocolate bits
8 oz. butterscotch bits
8 oz. walnut pieces
8 oz. sweet coconut flakes
8 oz. sweetened condensed milk

Steps:

  • Directions 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

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