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Receta Latin style Seven Layer MAGIC cookie BAR

Name: Latin style Seven Layer MAGIC cookie BAR
Cuisine: American
Ingredients: . 2-1/2 cups Italian ‘Savoiardi’ cookie* crumbs; . 1/2 cup unsalted butter, melted; . 10 oz. Dulce de Leche**, lightly warmed; . 1 cup unsweetened coconut, shredded; . 2 medium oranges, finely zested; . 1 cup roasted almonds, coarsely chopped; . 1 cup raw walnuts, coarsely chopped; . 1/2 cup raisins, divided; . 1 cup bittersweet chocolate chipits, divided; . 2 cups mini marshmallows, divided; . * or use Graham cookie crumbs; . ** or use sweetened condensed milk

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Seven layers of pure delight where chocolate melts while marshmallows holds all together.
An Italian cookie joins a Latin caramel to cater to a tray of tasty flavours.

For a detailed post...refer to:
http://www.foodessa.com/2016/02/latin-style-seven-layer-magic-cookie-bar.html

Kid Friendly

American

Ingredientes

. 2-1/2 cups Italian ‘Savoiardi’ cookie* crumbs
. 1/2 cup unsalted butter, melted
. 10 oz. Dulce de Leche**, lightly warmed
. 1 cup unsweetened coconut, shredded
. 2 medium oranges, finely zested
. 1 cup roasted almonds, coarsely chopped
. 1 cup raw walnuts, coarsely chopped
. 1/2 cup raisins, divided
. 1 cup bittersweet chocolate chipits, divided
. 2 cups mini marshmallows, divided
. * or use Graham cookie crumbs
. ** or use sweetened condensed milk

Direcciones

Pre-heat the oven to 350F. Position the rack in the center of the oven. Lightly grease and line the cake pan with a parchment paper covering and generously overlapping only the length of the pan.
. In a medium bowl, combine the cookie crumbs with the melted butter and mix well. Press this mix firmly into the bottom of the prepared cake pan. Pour the warmed sweetener evenly over the crumb mixture.
. Afterwards, continue layering evenly with the coconut, orange zest and the nuts. Lightly press down.
. For the remaining ingredients: Alternate the spreading of the raisins, chocolate chipits, marshmallows. Repeat the layers.
. Bake for 25 minutes. Then, remove from the oven and place the cake pan onto a rack to rest for 30 minutes. Afterwards, pass a knife on the non-lined sides and then carefully pull out the whole cake with the aid of the overlapped paper.
. Let it rest for about 2 hours before cutting the slab into small squares or diamond sized bars.
. These bars store very well in an airtight container for a few weeks or freeze for later treats.
. Happy baking from Claudia's kitchen...FOODESSA.com