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Saffie Farris

Everyone loves 7-layer bars but this recipe goes a step further and puts it into pie form.   This recipe was found on seriouseats  The origin of the recipe is from a blogger named Cakespy

 

 

Magic Cookie Bar Pie

- serves about 12 -
Adapted from the BakedBar recipe in Baked: new Frontiers in Baking

Ingredients

For the crust:
1 cup sweetened shredded coconut
1 3/4 cups finely ground graham cracker crumbs
3/4 cups (1 1/2 sticks) butter

For the filling:
1/2 cup peanut butter
1 cup semisweet chocolate chips
3/4 cup butterscotch chips
1 can (14 ounces) sweetened condensed milk

Note: The peanut butter is not traditional in this recipe, but it is delicious. If you want to stay traditional, you can choose to use 1 cup of toasted pecans, walnuts, or peanuts instead.

Procedure

1. Preheat oven to 300°F.

2. Butter a 9-inch pie plate.

3. Put the graham cracker crumbs, butter, and toasted coconut in a pan over low heat until melted; stir until the mixture is cohesive.

4. Let cool until it is still warm but not hot to the touch; using your hands, press the mixture into the bottom and sides of your pie plate.

5. Refrigerate the crust for 15 minutes, then bake for 10 minutes, or until golden brown. Let cool for about 20 minutes before moving ahead.

6. Increase the oven temperature to 325°F.

7. Place the peanut butter in small even dollops across the bottom of the crust.

8. Evenly scatter the chocolate chips and butterscotch chips on top of the peanut buttered crust.

9. In a steady stream, pour the sweetened condensed milk over the filling. Gently shift the pan to make sure the milk has been distributed evenly.

10. Bake for 30 to 40 minutes, or until golden brown and bubbly (mine was more like 40 minutes). Transfer to a wire rack and let cool completely. I found that chilling for an hour or so helped the filling set.

11. Using a very sharp knife, cut to serve. Put your knife under hot water to keep it clean between cutting slices so that things don't get really messy.

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website.

Saffie Farris is the founder of BubbleLife.com. She is an entrepreneur, sales and marketing specialist, wife, mom, dog mom, cooking enthusiast and SMU grad. - Contact Saffie at  
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