Consider yourselves warned

[OldLeftieLawyer]

The seven-layer cookies are in the oven.

Take shelter.

[Lars39]

1. *hiding behind the biggest lid in my kitchen*

What's in 'em?

[OldLeftieLawyer]

2. Oh, man ...................

They have cooled. They have been cut into small squares. They have been tasted.

Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh.



SEVEN LAYER COOKIES
MAX’S OPERA CAFÉ, SAN FRANCISCO

Preheat oven to 350 degrees. Melt ¼ cup butter and spread in a 13 x 9 baking pan. Spread 1 cup graham cracked crumbs on top. Layer evenly with 1 cup each butterscotch chips, semisweet chocolate chips, chopped, walnuts and shredded coconut. Drizzle one can (14 oz.) sweetened condensed milk on top. Bake 20 to 25 minutes, just until barely golden. Cool in pan on wire rack. Cut into 2 x ½ inch squares. Makes 3 dozen.

[Lars39]

5. Tasted or just a sweet memory by now? :^)

They sound absolutely delicious! These might just appease the jaded crowd for the coming feast.

[OldLeftieLawyer]

6. After three,

I'm entering a diabetic coma, or something, so that's it.

They really are terrific..........

[OldLeftieLawyer]

3. Out of the oven

[OldLeftieLawyer]

4. First bite

[The empressof all]

7. Looks like you did good OLL

They look fabulous! Enjoy your sugar induced coma! I'm jealous!

But they are on my list for Christmas!

[SW FL Dem]

8. YUMM- I normally don't eat sweets

but I have a craving to bake during the holidays. I think I'll have to try these. The only problem is that I am allergic to walnuts, could I substitute pecans or another nut?

[The empressof all]

9. Yes!

I use Pecans routinely with this cookie. I'm going to be trying it with Macademia's at Christmas.

You also can tweak this this recipe very easily. Add a layer of white chocolate or those heath bar chips. I always double the whole thing and make it thicker. It's really hard to ruin it. Just watch the coconut so that it doesn't burn. Burnt coconut is yuckie!

[OldLeftieLawyer]

11. It was YOU!

See my post below. I did as you suggested and doubled most everything. Worked out very nicely.

It was in the over for 28 minutes. The coconut browned just right.

I don't feel so good.

[OldLeftieLawyer]

10. I don't feel so good

Uh, what?

Oh, sure. I don't especially care for walnuts, but I wanted to follow this recipe exactly, see how they turned out. I think you can use whatever nut you want. Next time, I'll use cashews (I made them a long time ago with cashews, but I don't remember anything else about that).

One thing I did, though, at the suggestion of a poster whose name I don't recall (but do thank), and that is that I doubled everything - the butterscotch, the chocolate, the coconut - but not the milk or the crumbs and butter. It took a bit longer to turn golden, but it made for a really nice, rich cookie.

I ate three. It was two too many. They're really more like a candy than a cookie.

And I'll use dark chocolate next time instead of semi-sweet milk chocolate. It'll cut the sweetness (it's not overly sweet, but I like dark chocolate).

Did I mention that I don't feel so good?

[The empressof all]

12. Eat another cookie.......

I usually double the milk too. Next time try a layer of those heath bar crunchies in it.....Yum

Feel better OLL!

[OldLeftieLawyer]

13. Tell the truth.........

You're Satan, aren't you?

"Eat another cookie............"

Thank you. Satan.

[The empressof all]

17. What a hoot you are OLL

:rofl: :rofl: :rofl: :rofl: :rofl: :rofl:


:hide: But I'm really in trouble now that you are on to me.

[pdxbecca]

14. Yummy!

I love 7 layer bars, just looking at the photo is making my head hurt! I love chocolate unfortunately it doesn't love me! I wonder if they would be almost as good substituting white chocolate for the dark? White chocolate doesn't give me headaches like the dark stuff does.

[OldLeftieLawyer]

27. Welcome to DU!

What a nice start for you, eh?

Sure, you can substitute anything you want for anything here, except for the coconut (I think).

Read this thread, and you'll see that Satan (aka "The Empress Of All") has variations, and I will use dark chocolate next time instead of the semi-sweet.

I think white chocolate would also make it very interesting-looking.

If you try these, let us know how they turn out. I'm still dizzy from yesterday's batch ...........

[Stinky The Clown]

15. Need a chaser ............ ?

[OldLeftieLawyer]

16. Where were you

after the third one?

These things should require licensing, I swear ..........

[anitar1]

18. Drat You, OLL, I was in my favorite bakery today and they

were featuring these. I had never heard of them. After hearing what was in them, I felt giddy, but resisted. Instead bought a mini chocolate cheese cake and some apricot rugaleh. Sampled the latter on the way home. Sooo good. But now I will have to bake these things!! Can't resist. Very weak person, I am ,when it comes to sweeties.

[OldLeftieLawyer]

25. You said "rugelah"

Oh, man. Our Costco has the BEST rugelah. Raspberry. Apricot.

I'm going to be very close to a Costco tomorrow. Dare I enter?

By the way, these cookies I made yesterday?

They're even better the second day.....

They're not cookies - they're Almond Joys with attitude. Sort of.

[NMDemDist2]

19. I resisted, I went away and did chores, I glanced at the thread but

ran to the "Greatest" page, came back NO!!!! went to the home page, glanced in again


Played some bridge online, checked my email, went to bed----




argh! it was too early in the morning, resistance was futile

:spank:


OK they're on my shopping list now.......


:banghead:


EmpOfAll isn't Satan, OLL----- YOU ARE!

[OldLeftieLawyer]

20. My goodness......

For what it's worth, they're all wrapped up now, and I'm afraid to go into the kitchen.

HAPPY NOW?

No, TEOA is Satan. Really. She is.

Ask her about doubles. Go on. Axe her.

[The empressof all]

21. It's true AzDD

OLL is right.....As far as cookies go...I can lead you straight to hell and back... I'm already dreaming of my chocolate dipped spritz.

But don't worry ...even if you beg I won't tell you about my Pecan, caramel coconut cake.

[OldLeftieLawyer]

22. Cake?

What cake?

[The empressof all]

23. And.......

Did I mention it was Chocolate? :evilgrin:

[OldLeftieLawyer]

24. You know what?

I'm not that big on sweets - really - but the very good things, like these cookies, are fun. I enjoy them.

But I'm a dark chocolate person, and the semi-sweet chocoate in these cookies was too milk chocolate for me. I'll make them with dark chocolate next time.

Although my mother made a German chocolate cake with a cream cheese icing that was out of this world.

So, you've got cake, Satan?

[The empressof all]

26. I do have cake

And it's similar to German Choc...but mine has a light and creamy caramel filling with a toasted coconut white frosting and a Pecan praline top.

And I agree. Dark chocolate is the way to go. I'm more of a cook than a baker but I do have a weakness for a good cookie. They are usually quick, easy and give me an excuse to play with the kitchen aid. I'm also a big tweaker and I can usually play more with cookie recipies and not screw them up than with other baked goods.

[jeanarrett]

29. So..........

Are you going to give us the recipe?

[jeanarrett]

28. Oh my god, you are right.

These are the best! I make them at Christmas and give them as gifts to co-workers, my kids' friends parents, etc. They beg me every year for the same gift they got last year. The recipe used to be on the back of the condensed milk can. By the way, OLL, do they sell BIG cans of condensed milk at Costco? That is the only downside to these, I find condensed milk kind of expensive in my area, like $3.99 for one of those little cans.

[The empressof all]

30. A little known price saver for sweetened condensed milk

Check the Spanish section of your local market. It's usually much cheaper. I sometimes save over a dollar on this product just because the label is bi-lingual :shrug:

Also with holiday approaching it's marked down at many markets now. I buy large quanitites as it's a good pantry product and can sit on my shelf till I want to make these again in the spring.

Have you ever tried boiling one of these cans up in a big pot of water. Let it simmer an hour or two, let it cool and you'll have dulce con leche which is wonderful as a dip for fruit or as a filling for cakes. Yummmmmmmmmmmmmmmmmmmmmmmmy.

[jeanarrett]

31. I have noticed that when it sits on the shelf too

long it does something like solidify. What is up with that? Can it still be used? It also discolors when it does this.