Eating Out... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"

 

Francesca's Gourmet Catering and Cafe's Seven Layers of Heaven

Makes 48 small, thick bars.

Shortbread:
3/4 C. (1 1/2 sticks) unsalted butter
2 C. all-purpose flour
1/2 C. brown sugar
1/2 t. salt

Chocolate layer:
16 oz. good-quality semisweet chocolate
1/2 C. (1 stick) unsalted butter
1 (14 oz.) can sweetened condensed milk, such as Eagle brand
pinch of salt

Oatmeal-hazelnut layer:
1/2 C. (1 stick) butter
1 C. packed brown sugar
1 egg
1 t. vanilla extract
1/2 C. plus 1 T. all-purpose flour
1/2 T. baking powder
1/2 tsp. salt
1 t. cinnamon
1 1/4 C. uncooked oatmeal
1/2 C. plus 1 T. whole-wheat flour
1 t. grated lemon zest
1/2 C. (about 2 1/2 oz.) hazelnuts

Remaining layers:
1 (7 oz.) bag flaked coconut
1/2 (17 1/2 oz.) jar caramel sauce
1 (18 oz.) jar seedless raspberry jam
1 (7 oz.) jar Marshmallow Creme

To toast hazelnuts:
Preheat oven to 325F. Spread nuts on an ungreased cookie sheet and bake for 5 to 7 minutes, stirring often; rub off the papery skins. Coarsely chop nuts and set aside.

To prepare shortbread:
Preheat oven to 350F. Cut 1 1/2 sticks butter into 1/2-inch cubes. Combine butter, 2 cups flour, 1/2 cup brown sugar and salt, and mix until small clumps form. Sprinkle mixture into 9 x 13-inch pan; pat evenly onto bottom and partway up sides. Bake 15 to 20 minutes until golden brown; set aside.

To prepare chocolate layer:
Melt chocolate and butter together in a double boiler, stirring occasionally. Stir in condensed milk and salt until smooth. Spread over shortbread crust.

To prepare oatmeal-hazelnut layer:
In a large bowl, cream together the 1 stick of butter and 1 cup brown sugar until fluffy. Add egg and vanilla extract; cream again. Add 1/2 cup plus 1 tablespoon flour, baking powder, salt, cinnamon, oatmeal, whole-wheat flour and toasted hazelnuts and mix gently. Add lemon zest and mix gently. Set aside.

To assemble:
Sprinkle the coconut evenly over the crust, then drizzle the half-jar of caramel sauce over the coconut. Stir jam to make it spreadable, then smooth it over the caramel sauce. In a microwave warm marshmallow creme, stirring occasionally, to make it spreadable, then smooth it over the jam.

Using fingers, crumble spoon-size pieces of hazelnut-oatmeal mixture on top of creme; do not completely cover top - allow other layers to bubble through. (Leftover mixture can be made into drop cookies, baked on ungreased cookie sheet for 8 to 10 minutes).

Bake bars for 10 to 15 minutes, turning pan several times as it bakes. Cool completely. Use hot knife to cut.
 

    
Razzle Dazzle Recipes




Don't forget to visit our other site at
That's My Home