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CONNIE NELSON

CONNIE’S G/F DECADENT 4 CHOCOLATE LAYER BARS

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Prep Time 10 minutes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the GF Crust:
  • 1 stick butter, melted
  • 1 ½ cups crushed g/f cookies. I like Walker's & Schar GF shortbread cookies
  • 1 tbsp sugar
  • ½ cup pecans
For the layers:
  • ½ cup semi-sweet chocolate chips
  • ½ cup quality dark chocolate bar, chopped
  • ½ cup quality milk chocolate bar, chopped
  • ½ cup quality white chocolate bar, chopped
  • 1 cup sweetened coconut, shredded
  • 1 cup chopped pecans, toasted
  • 1 can Eagle Brand sweetened condensed milk
  • chocolate ganache, caramel sauce or dulce de leche for "doctoring-up" the Eagle Brand

Method
 

For the Crust:
  1. Preheat oven to 350*f.
    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, blend or combine with a spoon
  3. Press the crumb & butter mixture evenly into a buttered 13x9 inch pan
  4. Bake at 350 for 8 minutes until light golden brown.
  5. Let cool.
For the Layers:
  1. Preheat oven to 325*f
  2. One by one, layer each 1/2 cup of chocolates over the cooled crust. Be sure to get some in the corners.
  3. Next, layer coconut & pecans over.
  4. Now, the magic!  Pour 1 can of Eagle Brand into a bowl.  I usually have chocolate ganache in the fridge for truffles & stir it into the Eagle Brand.  Or, you can slowly heat some good chocolate (your favorite flavor) and stir it into the sweetened condensed milk.
  5. Drizzle this mixture evenly over the layers making sure to get it on the edges & corners. 
  6. Bake for approx 23 – 25 minutes until the edges are light golden brown and the center is “set”.   
  7. Serve warm with ice cream, or cool completely before cutting into squares.