magic 7 layer bars - no baking talent required

So I was in one of those "I-need-to-bake-something" moods, but I didn't have the time to go all out like I typically would. I quickly tried to think of something that I could make in a jiffy, to at least satisfy this urge of mine. I ended up deliberating between a few cookie type bar recipes that I had stashed away in the ol' brain. I finally decided upon making the old fashioned "Magic Bars"... or wait, maybe they're "7 Layer Bars". To be quite honest, I'm not even sure what the differences are between the two, but I'm assuming they're for the most part interchangeable. Anyways, it didn't even matter because I technically made my "own" version of these. And that's basically overstating it, because these bars are essentially layers of crap piled one on top of another, and placed in an oven to melt together.


The first and most important layer would be the graham cracker crust. This simple yet tasty layer will be the vehicle for which the other crap will be served upon.


I used my 9x6.5 inch baking pan which I got from my mom. Okay- I actually just took it from her, but honestly it wasn't even like she was using it for anything. She said she used to use it when she was younger (a.k.a. probably predating my birth) when all she had was a small oven and this was the only pan that would fit. The reason I had my eye on this little bad boy was because it would perfectly make 1/2 the recipe of anything regarding a 9x13 inch pan (basically everything). This way I could (and currently was) making half of a recipe. I ended up keeping the full amount of graham cracker crumbs though (I mean- look at the picture closely and you'll be able to see how sparse the right side was compared to adjusted left). I need thick crust!


And now comes the real science and talent to baking...


A few handfulls of butterscotch chips, the remaining bag of white chocolate chips, a dash of walnuts, a sprinkle of shredded coconut, a drinking glass full of chocolate chips, and half a can of condensed sweetened milk. I told you baking was an art form!


After a little bath in the oven, my separate layers of ingredients melded together and created what some may call a "magic bar" or a "7 layer bar".


So how does something that is basically a bunch of random ingredients turn into a "bar"? Remember, there's no flour, sugar, butter, creaming, mixing, whipping- none of that nonsense.


I would suppose these are mostly held together by the sweetened condensed milk (which I typically think is pretty gross) along with the fact that everything basically melted on top of one another.


I mean- I'm not complaining or anything- because these sweet and gooey squares were delectable.


All I'm sayin' is that in no way shape or form am I proud of being capable of pouring chocolate chips into a baking dish. These bars, although tasty on their own, will probably never be made again by these hands (yes- these hands that can now make homemade pie crust and cream butter and sugar like a pro will not be dumbed down with these magic bars).

---RECIPE---
Recipes vary, example being here. My own "recipe" (if I can even call it that) is below.

ingredients:
1+1/2 cup graham cracker crumbs
1 stick of butter
1 cup butterscotch chips
1 cup white chocolate chips
1 cup toasted, chopped walnuts
1 cup toasted, shredded coconut
1 cup semi-sweet chocolate chips
14 oz sweetened condensed milk

directions:
1. Preheat oven to 350 degrees F. (Toast nuts and coconut if desired.)
1. Melt the butter and mix it with the graham cracker crumbs. Press the mixture into the bottom of a 9 x 13 inch pan.
2. Layer remaining ingredients over crust in any order. (The way I ordered them in the list is the order I placed them). Pour the condensed milk over the layers.
3. Bake for 25 to 30 minutes. Cool. Cut into bars.

pumpkin pie bars - BHG knows their shit

So as I was flipping through my new Better Homes and Gardens Magazine (the 100 Best Cookies edition!), I came across a ton of new recipes I wanted to try out. I specifically sought out recipes that I knew my boyfriend wouldn't like, so at least I could bake them for my grandma. Also, I had to choose recipes which included the ingredients we bought the first day I got there- because we wouldn't be able to go out to the store for at least a few more days (a huge blizzard was brewing and g-ma's old '88 ain't so good in the snow). Luckily for me, I think on my feet, and I bought a can of pumpkin just in case.


Doesn't pumpkin taste soooo good? Hehe


Adding the other ingredients to the pumpkin... yum.


So as I was reading the recipe, they wanted me to pour the pumpkin mixture straight into the pan and bake it. I decided I'd rather have a crust with it, because I mean- aren't bars supposed to have a crust so you can like hold them? Anyways, I just crumbled up some graham cracker with some sugar and then I melted some butter. Into the pan they went.


I'm not sure why I don't have photos of the batter on top of the crust, or the final product after being in the over. Anyways, here's the cream cheese topping over it. I know I should have waited for the pumpkin bars to cool more before I put the cream cheese frosting on, but I couldn't help myself- I was just too excited.


They came out slightly underdone in the center, because yes, I halved the recipe again. It was perfectly fine though; and I'll always rather have something underdone than overdone.


But they were still so good! Me and my grandma made gift boxes full of our goodies to give to her friends, and one of her friends even asked for the recipe to make it for herself. Like seriously, these were handheld pumpkin pies plus more! Soooo delicious.

---RECIPE---
Taken from Better Homes and Gardens magazine, "100 Best Cookies", December 2009

ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs, lightly beaten
1 (15 oz) can pumpkin
1+2/3 cup sugar
1 cup vegetable oil

graham cracker crust: (I added this because I thought it really needed a crust of some sort)
crumbled up graham cracker (maybe a cup and a half)
few tablespoons of melted butter
few tablespoons of sugar
1. Mix! and pat down into pan evenly

directions:
1. Preheat oven to 350 degrees. Line a 15x10x1-inch baking pan with foil (8x8 yet again...), extending foil over edges of pan; set aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2. In a large bowl stir together eggs, pumpkin, sugar, and oil. Stir in flour mixture until combined. Spread batter in the prepared baking pan.
3. Bake for 25 to 30 minutes (about half the time if using a 8x8) or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
4. Spread with Cream Cheese Frosting. If desired, sprinkle with chopped walnuts. Using edges of foil, lift cookies out of pan. Cut into bars. Makes 18-24 bars.

cream cheese frosting:
In a medium bowl, combine two 3-oz packages softened cream cheese, 1/2 cup softened butter, and 2 teaspoons vanilla. Beat with an electric mixer on medium speed until fluffy. Gradually add 4 cups powdered sugar, beating until smooth.

pecan pie bars - the best ego boost

I found this recipe a while ago and put it in my “to-bake list”. Given the recent failure to my Computer Programming Final, I needed to bake to put me in a better mood. I also needed the ego boost from my boyfriend to cheer me up. This meant I couldn't bake something he possibly might not like- I needed a no-fail recipe! Pecan-pie-anything always equals deliciousness to him.




Ah, how coincidental- yet another gift from him- a shiny new 9x9 inch pan. I have a feeling most of my blog entries this month will begin with yet another early gift from my boyfriend.


The original recipe was for a 9x13 inch pan, and I only had a 9x9 pan. A conversion chart told me that my pan holds half the amount of a 9x13, so I halved the recipe. Unfortunately I forgot to take into the consideration the part of the "bars" as having layers. Although the pan itself holds the cubic amount equal to half, the square of it doesn't quite equate. I know, my hardcore math skills should have known better, but I was in such a rut that day.


I baked the bottom shortbread layer halved, regardless of what my mind was telling me. When it came out, I was slightly disappointed at how small the layer was. I improvised, making what I make best- graham cracker crust. I basically just crushed some graham crackers and melted butter over it, and then spread it evenly over the crust.


Back into the oven it went, while I prayed for the best.


Pecans were toasted of course, and added to the gross egg-corn-syrup mixture.


Ugh, typical me, I miscalculated my time and had no opportunity to take a nice photo with sunlight. This photo is with flash; and yes, it is taken on my stoop outside lol.


Flash forward to the following day (after telling my boyfriend to eat no more than 2, allowing me to take ample photos in the sunlight).


The layers came out nicely (and I take credit for my ingenious graham cracker crust idea).


Ooph, I love the look of melted chocolate... yum.


Overall, these were a success and I did receive my much-needed ego boost.

---RECIPE---
Taken from Brown Eyed Baker.
I halved the recipe in some parts, 2/3rd-ed it in others, and basically made my own version.

crust:
1+1/2 cups all-purpose flour
1/2 cup (1 stick) butter, softened
1/4 cup packed brown sugar

filling:
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1+3/4 cups semisweet chocolate
1+1/2 cups chopped pecans

directions:
1. Preheat oven to 350 degrees. Grease a 9×13-inch baking pan.
2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown. (I added my graham cracker crust as well)
3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.
4. Cool in the pan on a wire rack. Cool completely and cut into bars.