Gingerbread 7 Layer Bars Recipes
GINGERBREAD 7 LAYER BARS
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
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
Obtained online. http://www.somethingswanky.com/gingerbread-7-layer-bars/
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 7
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
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
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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- 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.
- 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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THE BEST 7 LAYER MAGIC COOKIE BARS! • LOVE FROM THE OVEN
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5/5 (7)Total Time 40 minsCategory DessertCalories 206 per serving
- Preheat oven to 350 degrees F. Spray a 13 x 9 inch pan with non-stick cooking spray. Make sure to spray the interior sides well.
- In a medium size bowl, combine graham cracker crumbs and melted butter and mix until well combined. Pour mixture into prepared baking pan and gently press to create a crust that covers the entire bottom of the pan.
- Pour sweetened condensed milk evenly over crumb crust. Evenly sprinkle chocolate chips, coconut and nuts over condensed milk layer. Gently press down with a fork.
- Bake for 25 to 30 minutes or until begining to lightly brown. Remove from oven and allow to cool for approximately 5-10 minutes. Then, while still warm, loosen bars from the side of the pan gently to prevent them from sticking. Cut into bars. Store tightly covered.
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