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Latin style Seven layer MAGIC cookie BAR

Seven layers of pure delight where chocolate melts while marshmallows holds all together.
An Italian cookie joins a Latin caramel to cater to a tray of tasty flavours.


I usually pull out this treasured dessert during the holiday period.
However, since there are always some special occasions around the corner...
I get a chance to devour it again and again ;o)


Enjoying some unusually mild, winter weather...
the oven is still getting a workout and churning out pleasurable sweets.
The Magic Cookie Bar...
aka Holly Dolly bar got baked with lots of anticipation. 


Most have been introduced to this unique cookie bar through...
the ‘Eagle brand’ condensed milk products.
My fascination with this treat came about way back in my teen years.
An Egyptian friend brought over this American style treat to join my Italian potluck.
Although this was the last dessert I would have expected her to bring...
I was truly delighted at how popular it became at the sweets table.
Not knowing that it was the original ‘Seven Layer Magic bar...
I actually naively called it the Egyptian bar all evening long.
She humoured me a while until she finally decided to let me in on her little secret.
...
Over the years, although, I tried to respect the original recipe...
my unique twists were added until I was completely satisfied.
Of course, not surprisingly...I just couldn’t help myself ;o)


Latin style 
Seven Layer MAGIC cookie bar 

8-1/2 x 11-1/2 inch...OR a 9x12 cake pan

PRINTER VERSION

INGREDIENTS:
(American measures)

. 2-1/2 cups Italian ‘Savoiardi’ cookie* crumbs
. 1/2 cup unsalted butter, melted
...
. 10 oz. Dulce de Leche**, lightly warmed
. 1 cup unsweetened coconut, shredded 
. 2 medium oranges, finely zested
. 1 cup roasted almonds, coarsely chopped
. 1 cup raw walnuts, coarsely chopped
...
. 1/2 cup dried raisins, divided
. 1 cup bittersweet chocolate chipits, divided
. 2 cups mini marshmallows, divided

* or use Graham cookie crumbs
** or use sweetened condensed milk



PREPARATION:
. Pre-heat the oven to 350F.   Position the rack in the center of the oven.    Lightly grease and line the cake pan with a parchment paper covering and generously overlapping only the length of the pan.

1. In a medium bowl, combine the cookie crumbs with the melted butter and mix well.  Press this mix firmly into the bottom of the prepared cake pan.   Pour the warmed sweetener evenly over the crumb mixture. 
2. Afterwards, continue layering evenly with the coconut, orange zest and the nuts.  Lightly press down.
3. For the remaining ingredients:  Alternate the spreading of the raisins, chocolate chipits, marshmallows.  Repeat the layers.
4. Bake for 25 minutes.  Then, remove from the oven and place the cake pan onto a rack to rest for 30 minutes.  Afterwards, pass a knife on the non-lined sides and then carefully pull out the whole cake with the aid of the overlapped paper.  
5. Let it rest for about 2 hours before cutting the slab into small squares or diamond sized bars.
6. These bars store very well in an airtight container for a few weeks or freeze for later treats.







 

Enjoy preparing this treat for your sweety.  
Share, love and always follow your heart to do the right thing.  In some cases...just make dessert ;o)

Flavourful wishes,
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.







Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.