5 Layer Cookie Bars

Once upon a time I went to my grandpa’s house in Florida and had these outstanding cookie bars that  haven’t stopped raving about since. I found them staring at me from a tupperware container on the kitchen counter. There were only two left but one of them was calling my name. Chocolate chips, graham cracker crust, pecans and everything else delicious in between, I couldn’t get over how good this gosh darn cookie tasted. I begged to find out where they came from and how I could replicate this deliciousness at home.

I found out they my grandpa’s wife’s daughter made them from a 5 layer bar recipe she clipped from Gourmet magazine. It had butterscotch chips, chocolate chips, coconut flakes, pecans and graham cracker crust. Can you even think of a better cookie? Yum! Not to mention, the recipe sounded easy as pie.

I bought mass quantities of each of the ingredients and hoped to bake up a few batches for some holiday gifts. But, unfortunately I became a bit discouraged after batch number one. The chips did not stay as intact as I wanted them to and after an entire night of cooling, they were still melty and spread around as I attempted to cut the pan into bars. Something was wrong, even though I followed the recipe to a tee. The outer edges were burnt and the inside seemed not cooked enough. Maybe it’s our oven but I was disappointed.

Has anyone ever made these before? If so, can you tell me what I did wrong? I still recommend the recipe because I know that it is in fact responsible for creating something delicious. I’m the one at fault. :)

5 Layer Bars

These are some of the tastiest cookies I’ve ever had!

Ingredients

1 1/2 C. graham cracker crumbs
1 stick salted butter, melted
1/2 C. chopped pecans
1 C. butterscotch chips
1 C. chocolate chips
1 C. shredded coconut
1 14-oz. can sweetened condensed milk

Directions

Preheat the oven to 350 degrees. Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9×13-inch baking dish. Sprinkle pecans, coconut flakes, butterscotch chips and chocolate chips on top in layers. Pour can of sweetened condensed milk over mixture and bake for 30 minutes. Let cool and cut into bars.

This recipe is clipped from Gourmet magazine!

More Cookie Bar Recipes:
Chocolatey Caramel Layer Bars
Magic Cookie Bars
Delicious Cookie Bars

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  • http://www.thehungrymouse.com Jessie

    Oh yum! These look great!

    +Jessie
    a.k.a. The Hungry Mouse

  • http://www.weareneverfull.com We Are Never Full

    i seriously thought that was 7 layer dip when i first glanced at it! now that i know what it really is, i want one.

  • http://www.indigoskye.com Wendy

    Those are delicious looking. I might need to try a batch of these myself.

  • Sarah B.

    Hillary, just a guess but could the problem be that you baked these in a glass dish instead of a metal one? I have had cookie cakes and such bake differently in a glass dish as opposed to a metal one.

  • http://www.recipe4living.com Hillary

    Jessie – Thanks! I hope you have better luck.

    We Are Never Full – Haha, 7 layer dip…they are BOTH delicious in their own way :)

    Wendy – Try them out! I hope they come out great for you.

    Sarah – That’s a great theory. Thanks! :)

  • http://allthingsnice.typepad.com/tastebuddies/ Syrie

    Hillary these sound wicked and absolutely amazing. I think I’d pass out from all the sugar! I hope you have a wonderful Christmas and New year!

  • Kate

    It sounds like your oven was too hot.

    I use an old metal pan and line it with oiled foil. Lift the whole thing out to cut the bars.
    Also, the recipe I use says put the can of milk over the crumbs, then pat all the layers down when they are in the pan.
    They are indeed luxurious. I cut into little tiny bites for less guilt. Kate

  • Lura

    Hi. These are just like Magic cookie bars. I would try to the condensed milk on the graham cracker crust then coconut and press the rest of the ingredients down. Cook at 325 and turn the pan while baking. I would also use a metal pan. I make them without the nuts because my son doesn’t like them! Good luck!

  • Alexis-Ann

    This recipe sounds yummy! But I do not like coconut. If I do without, will it affect it too much or what can I substitute it for? Thanks for your reponse.
    Alexis-Ann >

  • http://closetcooking.blogspot.com/ Kevin

    Those cookie bars look good!

  • http://ourdailydilemma.com Brian

    Great looking site. the recipe looks good too:)

  • http://www.egglesscooking.com Madhuram

    Yes it is similar to the ones that I baked. I found the recipe in a condensed milk can.

  • Joan Revels

    Sounds like to much milk for the recipe.will come out runny.Try using half of the condensed milk,add it to the coconut the pat into the pan,then add nuts and chips.Worth a try..Will have to try this recipe.Sounds yummy:)

  • Ghille

    Rule of thumb…if using a glass baking pan lower the oven temp 25 degrees.

  • http://www.theperfectashtray.com/ Ashtray

    Wow these look good. I might replace the butterscotch chips with peanut butter chips.. MMMmmmm!

  • Christine

    I have made these, too, as ALL groups that I make them for, love them. BUT I have always had the same problem with the burnt edges. The friend, whose recipe it was, did not have this problem and I’m wondering what she did differently (she’s so busy I can’t pin her down for an explanation).

    On chips holding shape…one difference in the recipe I have is that I use Peanut Butter chips and they hold their shape.

    Please contact me if you found an answer to the burnt edges. I’m making them now, am using 325 temp and putting it on the lower shelf this time. I’ve also tried different kinds of pans….glass, metal, etc.

  • http://www.lockerz-invitation.com lockerz invite

    Oh my Gosh! This looks so good! I might replace the chips with peanut butter.

    I HAVE to try this recipe as soon as possible!

  • http://enameldutchoven.net enameldutchoven

    I tried these, but used condensed milk instead. Came out great. Delicious recipei, thanks.

  • Sarah

    My mom and I just made these and they worked out pretty well. We used a stoneware pan. Our edges are dark brown, but not burnt and the inside is cooked through.
    SO YUMMY!! :D

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