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I was in the mood to bake last night, but not in the mood to deal with the aftermath. Out of several of the things Thom suggested I make, I decided layered cookies would be the quickest (not the mention, require the least amount of clean up). Browning the butter is the most time consuming part of these layer cookies, but it is so worth it. Seriously, don’t be lazy, brown the damn butter. Besides, butter browning included, I had the bars ready to go in the oven in less than 15 minutes, and I managed to clean the kitchen while they were baking. There is nothing I love more than having the entire kitchen cleaned before the timer sounds. Ok, that may not be entirely true. But it is certainly at the top of my things-I-love list.
Brown butter layer bars
2 1/2 c. crushed graham crackers
1/2 c. + 2 TBS unsalted butter, browned
2 TBS honey + extra to drizzle
2 TBS agave nectar
1/2 tsp pure vanilla extract
1/2 c. semi-sweet chocolate chips
1/2 c. butterscotch chips
3/4 c. walnuts, crushed
14 oz. condensed milk
2/3 c. shredded coconut
1/4 c. dried cranberries
- Brown butter in skillet (real butter)
- Mix the crushed grahams with butter, honey, agave nectar and vanilla
- Press 1 1/2 c. of graham crumbles into 8X8 baking dish
- Layer chocolate chips, butterscotch chips and walnuts over graham crust
- Layer condensed milk, coconut then dried cranberries
- Layer remaining graham crumbles and drizzle with honey
– Add pumpkin puree and pumpkin pie spice to condensed milk; use cacao chips and roasted pumpkin seeds; top with honey and cinnamon
– Crush equal amounts of pretzels and graham crackers; use peanut butter chips and chocolate chips; top with oats and honey
– Add almond extract to graham crumbles; layer raspberry jam on top of graham crust; sprinkle with cacao chips and almond slivers; top with vanilla agave nectar and brown sugar
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