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

Makes 48 small, thick bars.

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.

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