by Caroline Sumner

Created on: March 27, 2010

It's hard enough to resist a cookie with just one or two layers, let alone a delectable seven! Seven-layer cookies make a wonderful treat any time of the year, for any occasion. They are pretty enough to be served at a formal gathering, but fun enough to have in the cookie jar at home. Even the least experienced cooks can pull these tasty treats off, since they are incredibly easy to make. In under an hour, you can whip up a batch of crowd-pleasing (and kid-pleasing!) seven-layer cookies, so they're great in a pinch. Many ingredients tend to be in people's pantries to begin with, making them a convenient choice.

CLASSIC SEVEN-LAYER COOKIE BARS

This is your basic seven-layer cookie.

INGREDIENTS

1/2 cup unsalted butter

1 1/2 cups graham cracker crumbs

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 cup chopped walnuts

1 (14 ounce) can sweetened condensed milk

1 1/3 cups shredded coconut

DIRECTIONS

1. Preheat oven to 350 degrees. Melt butter in a 13x9-inch pan (in oven). Spread to coat bottom and sides. 

2. Spread the graham cracker crumbs over the bottom of the pan, then layer chocolate chips, butterscotch chips, and nuts. Pour condensed milk evenly over, then sprinkle coconut on top.

4. Bake for 25 minutes, until golden brown, then let cool.

FRUITY SEVEN-LAYER COOKIES

For a fruity twist on an old favorite, this recipe delivers!

INGREDIENTS

1 ¼ cup flour

3 eggs (large)

1 cup sugar

3 teaspoons almond extract

2 sticks (melted butter)

1 jar apricot butter or preserves or seedless raspberry preserves

6 oz. bag of semi sweet chocolate morsels

1 tablespoon of oil

Red and green food coloring

DIRECTIONS

1. Mix flour, sugar, almond extract, eggs, and melted butter in a bowl, then evenly separate into three bowls. In one bowl, add 8 drops of red food coloring and in another bowl, add 8 drops of green coloring (leave one bowl without color). 

2. In separate greased or parchment lined pans, pour mixtures evenly, then bake for 10 minutes. Remove from oven.

3. On wax paper or foil, turn over green layer and coat lightly with apricot butter. Turn over white layer, place on top of green, and coat with raspberry preserves. Coat red layer with melted chocolate (combined with 1 tablespoon of oil), refrigerate until hard, then turn over and place on top of the white layer. Coat the top with chocolate or preserves, let harden completely, then cut. 

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