Seven-layer bars

– Cindy Jou­bert

YOU Winning Recipes - - CONTENTS -

(SHORT­CUT, FRESH, TASTY)

Cindy got the orig­i­nal recipe for these treats from Bon­nie but she’s now known for her own ver­sion – and ev­ery time she makes them she tops them with some­thing dif­fer­ent. We added an egg white to the bars to help to bind them, but it’s not essen­tial.

MAKES ABOUT 24 BARS Prepa­ra­tion time: 10 min Bak­ing time: 15-20 min

1 packet (200 g) Ten­nis bis­cuits, crushed 80-100 g melted but­ter 250 ml (1 c) des­ic­cated co­conut 1 egg white, lightly whisked (op­tional) 250 ml (1 c) milk choco­late pieces 250 ml (1 c) white choco­late pieces 125 ml (½ c) dried cran­ber­ries 100 g pecan nuts, coarsely chopped 125 ml (½ c) con­densed milk

Pre­heat the oven to 160 °C. Grease a 34 x 24 cm bak­ing sheet well with but­ter. 1 Mix the crushed bis­cuits and melted but­ter and press onto the bot­tom of the bak­ing sheet. 2 Mix the co­conut and egg white (if us­ing) and sprin­kle evenly over the biscuit crust. 3 Sprin­kle over the milk and white choco­late pieces, the cran­ber­ries and nuts. 4 Driz­zle the con­densed milk on top and bake for 15-20 min­utes or un­til the top be­gins to brown. Al­low to cool on the bak­ing sheet then cut into bars.

My or­ganic gar­den and hens pro­vide fresh pro­duce for cook­ing

CINDY

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