Seven Layers Of Heaven Bars

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 3/4 cup unsalted butter
• 2 cups flour
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 16 ounces semisweet chocolate
• 1/2 cup unsalted butter
• 1 (14 ounce) can sweetened condensed milk
• 1 pinch salt
• 1/2 cup butter
• 1 cup packed brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 9 tablespoons flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/4 cups oatmeal
• 9 tablespoons whole wheat flour
• 1 teaspoon grated lemon, zest of
• 3/4 cup hazelnuts
• 1 (7 ounce) bag flaked coconut
• 8 3/4 ounces jars caramel sauce
• 1 (18 ounce) jar raspberry jam
• 1 (7 ounce) jar marshmallow cream

Recipe

• 1 preheat oven to 325 degrees.
• 2 spread hazelnuts on an ungreased cookie sheet and bake for 6 minutes, stirring often.
• 3 remove from tray and place in a clean towel.
• 4 rub to remove skins.
• 5 coarsely chop nuts and set aside.
• 6 turn oven up to 350 degrees.
• 7 in a medium bowl combine the 3/4 cup unsalted butter, 2 cups flour, 1/2 cup brown sugar and salt.
• 8 mix until small clumps form.
• 9 sprinkle mixture into a 9 x 13 inch pan and pat evenly over bottom and 1/2 way up sides of pan.
• 10 bake for 15 to 20 minutes and golden brown.
• 11 remove and set aside.
• 12 in a double boiler over simmering water melt the chocolate and butter together, stirring occasionally.
• 13 stir in condensed milk and salt and whisk to smooth.
• 14 spread over baked shortbread crust.
• 15 in a large bowl cream together the 1/2 cup butter and the 1 cup brown sugar until fluffy.
• 16 add the egg and vanilla extract-cream again.
• 17 ad 1/2 cup plul 1 t.
• 18 flour, baking powder, salt, cinnamon, oatmeal, whole wheat and toasted hazelnuts and mix gently.
• 19 add the lemon zest and mix again.
• 20 set aside.
• 21 to finish assembling: sprinkle coconut evenly over the chocolate covered crust.
• 22 drizzle the caramel over coconut.
• 23 stir the jam well and spread over the caramel.
• 24 heat the marshmallow cream in a microwave to make it just spreadable and layer this over the jam.
• 25 using your fingers crumble spoon sized pieces of the hazelnut-oat mixture on top of marshmallow cream.
• 26 do not totally cover cream.
• 27 you want the other layers to bubble through.
• 28 leftover mixture can be baked as drop cookies or frozen for later use.
• 29 bake bars for 15 minutes, turning the pan once after 7 minutes for even baking.
• 30 cool completely and use a hot knife to cut into bars.