The year’s flown by – seems like only yesterday I was in the same boat – way behind, waiting to bake dozens of Orange drop cookies for my family.
This year, I’ve already wowed some recipients with gifts of the traditional “Magic 7-layer cookie bars” – versions of which are known as Congo bars.
They’re too easy (recipe below). I’m making more tomorrow early morning -they’re so fast. They’ve been around for a while – the magic is that they’re more or less just layered in a pan – no mixing bowls needed. Bake and they all come together into this wonderous bar. Yum!
Calories don’t count at Christmas
Wishing you and yours a merry day, and much good food.
Remember: Calories don’t count on this one special day of the year!
Magic 7-Layer Cookie Bars
- 1/2 cup (1 stick) unsalted butter or stick margarine
- 1-1/2 cups Graham cracker crumbs (1 cellophane package from a box)
- 1 cup chocolate chips
- 1 cup peanut butter or butterscotch chips
- 1 cup chopped nuts (I like pecans)
- 1 12-ounce can sweetened condensed milk
- 1 cup flaked coconut
Preheat oven to 350. Put butter into a 13-by-9-inch baking pan and put pan in oven till butter is completely melted.
Swirl pan to completely coat bottom and sides with butter. Spread crumbs over bottom of pan; shake pan to distribute crumbs evenly. Add chocolate chips; add peanut butter chips – distributing them evenly over the crumbs. Add nuts and distribute.
Pour sweetened milk over all; top with coconut sprinkled evenly.
Put pan into center of oven and bake for 25 minutes or until coconut is light brown and toasted.
Let cool on a rack. Place pan in refrigerator to cool completely. Slice into 2-inch squares and keep in a cookie tin separated by waxed paper. These freeze very well.
Makes 15-18 bars.