Egg-free cookies: Seven-layer bars
These cookie bars have no nutritionally redeeming qualities -- I refuse to count graham-cracker crumbs as nutritious when it's soaked in a half cup of butter.
And that's what makes them so yummy. So delicious that I can't keep my mitts away from them. So decadent that I don't make them often because they keep finding their way to my mouth.
They're also incredibly easy, particularly if you buy pre-fab graham cracker crumbs. I usually grind my own in a food processor, which takes a bit longer but not much.
The recipe originally came from a can of Eagle Brand Milk, many many decades ago. Few changes were required to make it allergy safe.
The only challenge with making these peanut-free as well is in the baking chips. I'm lucky, because the local store-brand chocolate chip remains peanut-free. Local stores also stock Guittard and Enjoy Life chips. Guittard also makes peanut-safe butterscotch and cappuccino varieties that are great for this recipe. You can use all chocolate chips if you can't find another safe flavor.
- 1/2 cup butter or margarine, melted
- 1 1/2 cups graham cracker crumbs
- 1 (14 ounce) can sweetened condensed milk
- 1 cup semisweet chocolate morsels
- ! cup butterscotch morsels
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts -- I use almonds, which Big Guy's not allergic to -- or leave them out
Heat oven to 350 degrees F. Coat 13x9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
More egg-free cookies
Copyright 2008 Debra Legg. All rights reserved.