Triple Layered Delight Bars Recipes

3-LAYER BARS

Steps:

• First Layer - Mix all ingredients together to form a crumbly mixture.
• Press into the bottom of a 9 x 13" pan, pressing firmly.
• Place pan in the freezer to set while preparing the next layer.
• Second Layer - Mix the first three ingredients together, using enough milk to make a stiff, frosting-like consistency.
• If desired, add a drop of yellow food coloring.
• Do not add too much milk, you want the mixture to be pretty stiff, but still spreadable.
• Remove the pan from the freezer and scrape the second layer onto the first, spreading as evenly as possible, and then using your hands to press down to smooth.
• Return pan to freezer.
• Third Layer - Melt the chocolate chips together with the butter. You can use a double boiler, but I have had good luck using a small saucepan and very low heat, with stirring.
• Remove the pan from the freezer.
• Pour the melted chocolate mixture over the second layer.
• Working quickly (before the chocolate sets), spread the chocolate layer evenly.
• Return the pan to the freezer for no more than a few minutes. You want the chocolate to begin to set before you cut the bars - but if you wait too long, the chocolate will be too hard and you won't be able to cut through it without it breaking. The point at which the chocolate loses its shine and takes on a dull appearance is the right time to remove the pan from the freezer and cut into small squares.
• After cutting, return to the freezer to harden completely, then remove from the pan.
• Store in the refrigerator.

TRIPLE LAYER COOKIE BARS

Steps:

• 1. HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray. COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Top evenly with coconut. Pour sweetened condensed milk evenly over coconut layer. BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm. Melt chocolate chips with peanut butter in small microwave-safe bowl on HIGH for 1 minute. Stir until smooth. Spread evenly over hot coconut layer. Cool 15 minutes on wire rack. Refrigerate 45 minutes or until chocolate is set. Cut into bars or diamonds. For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.

TRIPLE-LAYER COOKIE BARS

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan. , Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned. , Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars.

TRIPLE LAYER COOKIE BARS

Steps:

• Preheat oven to 350°F(325° for glass).
• In 13 x 9 pan melt butter in oven.
• Sprinkle crumbs evenly over melted butter.
• Top evenly with coconut, then condensed milk.
• Bake 25 minutes or until lightly browned.
• In large bowl, melt chocolate chips with peanut butter in microwave, check every 20 seconds until melted.
• Spread evenly over hot coconut layer.
• Cool 30 minutes. Chill. Cut into bars.

TRIPLE LAYER COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
• In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.

3 LAYERED CHOCOLATE DELIGHT DESSERT

Steps:

• 1st layer.
• Mix chopped pecans, flour, and softened butter.
• Put in 9x13 inch pan.
• Bake for 10 minutes at 350 degrees, take out and cool.
• 2nd layer.
• Whip and spread cream cheese, powdered sugar, and 1 cup plus two tablespoons cool whip.
• Spread on cool crust and refrigerate for 10 minutes.
• 3rd layer.
• Mix chocolate pudding with milk. Beat for 2 minutes.
• Refrigerate 10 minutes.
• Spread on top of other layers.
• Top with cool whip, and sprinkle with nuts on top.