Gingerbread 7 Layer Bars Recipes

GINGERBREAD 7 LAYER BARS

Gingerbread 7 Layer Bars image

The flavor of gingerbread comes through in this easy-to-assemble holiday bar using a cookie mix crust layered with vanilla chips, nuts, cranberries and coconut drizzled with sweetened condensed milk -- a twist on a classic dessert!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h50m

Yield 32

Number Of Ingredients 7

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
Butter, water and egg called for on cookie mix package
1 can (14 oz) sweetened condensed milk (not evaporated)
1 1/2 cups white vanilla baking chips
1 cup chopped pecans
1/2 cup sweetened dried cranberries
1/2 cup flaked coconut

Steps:

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Press dough in bottom of pan.
Bake 15 minutes. Pour condensed milk evenly over surface. Sprinkle white vanilla baking chips, pecans, cranberries and coconut evenly over top. Bake 18 to 20 minutes or until bubbling along edges and coconut is lightly toasted. Cool completely on cooling rack, about 2 hours. Cut into 8 rows by 4 rows.

Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 19 g, TransFat 0 g

GINGERBREAD 7-LAYER BARS

Gingerbread 7-Layer Bars image

Obtained online. http://www.somethingswanky.com/gingerbread-7-layer-bars/

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 7

Ingredients

15 - gingerbread oreos (1 1/2 cups, crushed)
3 tablespoon(s) butter
1 cup(s) white chocolate chips
1 cup(s) cinnamon chips
1 cup(s) chopped pecans
1 cup(s) miniature marshmallows
14 1/2 - oz can sweetened condensed milk

Steps:

Place the Oreos in a zip top bag. Seal the bag and use a rolling pin to crush them. Open the bag and add the butter. Place in the microwave, standing up. Heat for 30 seconds. Seal the bag again, and smush until the butter is fully incorporated with the cookie crumbs. Press the crumbs into the bottom of a parchment lined and lightly greased 8x8 baking dish.
Cover the crust by evenly spreading over it: the white chips, the cinnamon chips, the pecans, and the miniature marshmallows. Pour the sweetened condensed milk over everything. You may need to use a rubber spatula to move the toppings around a bit so the SCM can seep down into the crust.
Bake at 350º for 60 minutes (start checking at 50 minutes, you want it to be golden and bubbly).

GINGERBREAD 7 LAYER BARS

Gingerbread 7 Layer Bars image

The flavor of gingerbread comes through in this easy-to-assemble holiday bar using a cookie mix crust layered with vanilla chips, nuts, cranberries and coconut drizzled with sweetened condensed milk -- a twist on a classic dessert!

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
Butter, water and egg called for on cookie mix package
1 can (14 oz) sweetened condensed milk (not evaporated)
1 1/2 cups white vanilla baking chips
1 cup chopped pecans
1/2 cup sweetened dried cranberries
1/2 cup flaked coconut

Steps:

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Press dough in bottom of pan.
Bake 15 minutes. Pour condensed milk evenly over surface. Sprinkle white vanilla baking chips, pecans, cranberries and coconut evenly over top. Bake 18 to 20 minutes or until bubbling along edges and coconut is lightly toasted. Cool completely on cooling rack, about 2 hours. Cut into 8 rows by 4 rows.

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Cover the crust by evenly spreading over it: the white chips, the cinnamon chips, the pecans, and the miniature marshmallows.
Pour the sweetened condensed milk over everything. You may need to use a rubber spatula to move the toppings around a bit so the SCM can seep down into the crust.

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