7 Layer Cookies
The ultimate Christmas cookies! They have something for everyone;sweet, a little salty, creamy hints, and earthy notes from the nuts. Every bite is a new taste.
Equipment
- Ceramic Baking Dish
- Oven
Ingredients
- 140 Grams Salted Butter (About ½ Cup)
- 127 Grams Graham Cracker Crumbs (1 ½ Cups)
- 310 Grams Semi-Sweet Chocolate Chips (1 Package)
- 100 Grams Shredded Coconut (1 Cup)
- 310 Grams Butterscotch Chips (1 Package)
- 125 Grams Chopped Walnuts (1 Cup)
- 395 Grams Sweetened Condensed Milk (1 Can)
Instructions
- Lightly oil the sides and bottom of a 20 x 30cm (13”x9”) ceramic baking dish with canola oil.
- Line the ceramic baking dish with parchment paper, covering the bottom and the sides. Set aside and prepare your other ingredients.
- Per-heat the over at 170c (350f).
- Double boil the butter until it’s all melted. Use low heat and be careful not to burn the butter.
- Pour the butter into the ceramic baking dish. Sprinkle graham cracker crumbs over butter. It will soak up the hot butter and mix to become a solid foundation.
- Build the cookie layers in this order; chocolate chips, coconut flakes, butterscotch chips, and walnuts.
- Once all those ingredients have been added, press down gently to help the layers fuse together.
- Pour sweetened condensed milk evenly over everything.
- Cover with aluminum foil and bake for 25 minutes.
- Rotate 180 degrees and bake for another 10 minutes.
- Uncovered to and cook another 15 minutes to make it golden brown.
- Let cool for 2 hours at room temperature before removing from the ceramic baking dish. Once it has cooled, cut into bars.