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Seven Layer Cookies

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“This recipe is posted by request and was found on the net-no name is attached. I have no idea how many this makes so I'm going to guess.”
30 small squares

Ingredients Nutrition

  • 8 eggs
  • 1 lb butter, room temp
  • 6 teaspoons almond extract
  • 2 cups flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • red, yellow and green food coloring
  • 2 lbs dark chocolate, divided
  • 1 (18 ounce) jar apricot preserves or 1 (18 ounce) jar seedless raspberry jam (or 1 smaller jar of each)
  • Pam cooking spray
  • 1 (6 ounce) jar chocolate sprinkles


  1. Preheat oven to 350 degrees.
  2. In a large bowl beat eggs.
  3. Beat in the butter, almond extract, and flour.
  4. Mix in the sugar and baking powder.
  5. Divide into 3 bowls.
  6. In one bowl add the red food coloring.
  7. In one bowl add the yellow food coloring In the last bowl add the green food coloring.
  8. Spray a 12x18 inch pan with pam-bottom and sides.
  9. Spread red mixture in pan first.
  10. Bake for 10 minutes or until done.
  11. To remove from pan place parchment paper on top and flip onto a hard surface.
  12. Spread with half the preserves.
  13. Repeat baking process with yellow batter.
  14. Flip onto red jam layer.
  15. Repeat with jam on yellow layer.
  16. Repeat baking process with green batter.
  17. Place green layer on top.
  18. Melt chocolate in top of a double boiler.
  19. Spread a even thick layer on top.
  20. Place in fridge to harden-this shouldnt take more than 15-20 minutes tops.
  21. Once hard remove and flip onto a hard surface and spread remaining chocolate on top and sides of product.
  22. Cover top with sprinkles.
  23. Place in Fridge until hard.
  24. With a hot knife cut into small cubes and serve.

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