CONNIE’S G/F DECADENT 4 CHOCOLATE LAYER BARS

What you need for G/F crust:

• 1 stick of butter, melted
• 1 ½ cups crushed g/f cookies.  I like Walker’s & Schar g/f shortbread cookies (see picture below)
• 1 tbsp sugar
• ½ cup pecans

1. Combine cookies, sugar & pecans in a mini food processor or smash with a rolling pin in a plastic bag until you have crumbs
2. Add the melted butter
3. Press the crust mixture evenly into a buttered 13×9 inch pan
4. Bake at 350 for 8 minutes until light golden brown.  
5. Let cool.

What you need for the layers:

CHOCOLATE!   Approximately ½ cup + of milk, white, semi sweet & dark chocolates.  (I prefer chopping good quality bars of these flavors.  If using chips is easier for you, go for it.  You will end up approximately 2 ¼ cups of chocolate).

• 1 cup sweetened coconut
• 1 cup chopped pecans, toasted
• 1 can Eagle Brand sweetened condensed milk
• Chocolate ganache, caramel sauce and / or dulce de leche for “doctoring up” the Eagle Brand

1. Layer the chocolate over the cooled crust. 
2. Layer coconut & pecans next  
3. Now, the magic!  Pour 1 can of Eagle Brand into a bowl.   I usually have chocolate ganache in the fridge for truffles & add it to the EB.   Or, you can slowly heat some good chocolate (your favorite flavor) and stir it into the sweetened condensed milk.
4. Drizzle this mixture evenly over the layers making sure to get it on the edges & corners.

How to bake this yumminess:

1. Preheat oven to 325.
2. Bake for approx 23 – 25 minutes until the edges are light golden brown and the center is “set”.   
3. Serve warm with ice cream or cool completely before cutting into squares.  
4. If you’re in a hurry to eat these treasures, pop into the fridge for about 15 minutes.

ENJOY A LITTLE TASTE OF HEAVEN RIGHT HERE IN AUSTIN, TEXAS!

Love y’all,
connie