Seven Layers of Heaven Bars

Name: Seven Layers of Heaven Bars
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24-48 bars
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

Submitted by Diana Adcock

"The original recipe is from Francesca's Gourmet Catering and Cafe. Wonderful bars!"

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Ready In:: 45mins
Ingredients:: 24
Yields:: 24-48 bars

ingredients

Shortbread
³⁄₄ cup unsalted butter
2 cups flour
¹⁄₂ cup brown sugar
¹⁄₂ teaspoon salt
Chocolate Layer
16 ounces semisweet chocolate
¹⁄₂ cup unsalted butter
1 (14 ounce) can sweetened condensed milk
1 pinch salt
Oatmeal Hazelnut Layer
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
Remaining Layers
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

directions

Preheat oven to 325 degrees.
Spread hazelnuts on an ungreased cookie sheet and bake for 6 minutes, stirring often.
Remove from tray and place in a clean towel.
Rub to remove skins.
Coarsely chop nuts and set aside.
Turn oven up to 350 degrees.
In a medium bowl combine the 3/4 cup unsalted butter, 2 cups flour, 1/2 cup brown sugar and salt.
Mix until small clumps form.
Sprinkle mixture into a 9 x 13 inch pan and pat evenly over bottom and 1/2 way up sides of pan.
Bake for 15 to 20 minutes and golden brown.
Remove and set aside.
In a double boiler over simmering water melt the chocolate and butter together, stirring occasionally.
Stir in condensed milk and salt and whisk to smooth.
Spread over baked shortbread crust.
In a large bowl cream together the 1/2 cup butter and the 1 cup brown sugar until fluffy.
Add the egg and vanilla extract-cream again.
Ad 1/2 cup plul 1 T.
flour, baking powder, salt, cinnamon, oatmeal, whole wheat and toasted hazelnuts and mix gently.
Add the lemon zest and mix again.
Set aside.
To finish assembling: Sprinkle coconut evenly over the chocolate covered crust.
Drizzle the caramel over coconut.
Stir the jam well and spread over the caramel.
Heat the marshmallow cream in a microwave to make it just spreadable and layer this over the jam.
Using your fingers crumble spoon sized pieces of the hazelnut-oat mixture on top of marshmallow cream.
Do not totally cover cream.
You want the other layers to bubble through.
Leftover mixture can be baked as drop cookies or frozen for later use.
Bake bars for 15 minutes, turning the pan once after 7 minutes for even baking.
Cool completely and use a hot knife to cut into bars.