It’s Magic: First Giveaway Results!

Drumroll, please! The results of my first giveaway are in, and the
winner is…Debbie H.! Debbie, who says her favourite dessert is ‘Super
Caramel Crunch Cake’, has won herself a copy of Nancy Baggett’s The All-American Cookie Cookbook. Congrats, Debbie!

In honor of the giveaway I thought I’d share another of my favourite
recipes from this amazing cookbook. They’re not ‘Caramel Crunch Cake’,
they are pretty ‘Super’! In the book they’re called ‘Congo Bars’, but
you may know them as ‘Magic Bars’ or ‘Seven Layer Bars’. Whatever name
you call them, they’re awesome!

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A flaky shortbread crust lays the foundation for a gooey layer of
caramelly filling that’s studded with chocolate chips, nuts and
coconut. Usually I do pecans and semisweet chips, but in the spirit of
‘use what you’ve got’ I did walnuts, as well as bittersweet and white
chocolate chips. They’re sinfully good: a real meal of a cookie. And
for all the complements you’ll get, the effort to make them is minimal.
Now to begin the hunt for ‘Super Caramel Crunch Cake’!

Congo Bars (aka Magic Bars, aka Seven Layer Bars)
recipe courtesy of The All-American Cookie Cookbook

Crust
1 1/3 cups all-purpose flour
1/3  cup packed light brown sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons cold unsalted butter

Preheat oven to 325 degrees. Combine flour, sugar and salt in a
mixing bowl, then cut in butter (I like to freeze it and then grate it
in using the large holes of a box grater) until you have a pebbly,
crumbly mixture. Press into the bottom of a greased 9 x 13 baking pan
and bake for about 20 minutes, until lightly browned. Let cool slightly
while you move on to the filling.

Filling
1 14-ounce can sweetened condensed milk
2 large eggs and one egg yolk
1/4 cup plus 2 1/2 tablespoons packed brown sugar
1 tablespoon vanilla extract
1/4 teaspoon baking soda
generous 1/8 teaspoon salt
2 1/2 tablespoons all-purpose flour
1 1/2 cups chopped nuts (pecans, walnuts, play around with what you love!)
1 cup shredded sweetend coconut (I used unsweetened and it was terrific)
1 cup baking morsels (semisweet, milk, white, whatever floats your boat)

Beat together condensed milk, eggs and yolk, sugar, vanilla, baking
soda and salt until well blended. Beat in flour, then add nuts, coconut
and morsels. Spread evenly over crust. Bake for 28-33 minutes until top
is golden brown and center is barely baked. If it’s wobbly, it’s not
done yet. Let cool cool completely before cutting into squares. Devour.

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