CONNIE’S G/F DECADENT 4 CHOCOLATE LAYER BARS
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
Instructions
For the Crust:
- 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
- Add the melted butter, blend or combine with a spoon
- Press the crumb & butter mixture evenly into a buttered 13x9 inch pan
- Bake at 350 for 8 minutes until light golden brown.
- Let cool.
For the Layers:
- Preheat oven to 325*f
- One by one, layer each 1/2 cup of chocolates over the cooled crust. Be sure to get some in the corners.
- Next, layer coconut & pecans over.
- 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.
- Drizzle this mixture evenly over the layers making sure to get it on the edges & corners.
- Bake for approx 23 – 25 minutes until the edges are light golden brown and the center is “set”.
- Serve warm with ice cream, or cool completely before cutting into squares.