Sharing an oldie but a goodie, really goodie, with Amy’s 1785 Inn 10 Layer Cookies. They’re actually cookie bars, but let’s not split hairs. They are delicious and were shared by our sister, Amy Eason, who posted this recipe on our original blog, Mormon Mavens in the Kitchen. Over 30, ooo views on this recipe! Let’s add to that.
I don’t normally try these layered cookie bar recipes because I typically go for the simpler type. Remember Congo Bars? I never made any of those, but they were a super popular recipe back in the day. However, I will say that these are pretty darn good. So many layers of rich, gooey (mine were, anyway), sweet deliciousness. Don’t even ask about calories or fat grams on these. You don’t want to know, and I completely ignored it.
These have also been kid-tested and approved by my 2 1/2 year-old granddaughter and her 17 month-old brother.
You have a nut option on this and I used pecans instead of walnuts. I didn’t toast them, like Amy did, but they would definitely heighten the taste. I just didn’t have the time to do that. I also used a little more butter than it called for because I threw just a little bit too many graham crackers into the food processor so I ended up with about a half of a cup extra.
I didn’t have any issues finding the Heath Bar toffee chips. I wasn’t sure, because I have never used them, but our Wal-Mart had them.
This would be a great dessert to take to your next church or social function and you will come back with an empty platter. You could also make Dungeon Bars as another choice. I will be taking mine to the beach and I am pretty sure I won’t be coming back with any.
Anyone have any other layered cookie combos? Share your concoctions in the comments.
Amy's 1785 Ten Layer Cookies
- June 27, 2020
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Ingredients
- 1/2 cup butter
- 1 1/2 cups crushed graham crackers
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
- 1 cup butterscotch chips
- 1 cup Heath Milk Chocolate English Toffee Chips
- 7 ounces sweetened, shredded coconut
- 7 ounce can Dulce de Leche (find in Hispanic Foods section of store)
- 7 ounce can sweetened condensed milk
Directions
- Step 1
- Preheat oven to 350 degrees F.
- Step 2
- Melt butter in a saucepan and mix in graham cracker crumbs. Press the mixture into the bottom of a lightly greased 9×13 pan.
- Step 3
- Layer on the next 6 ingredients.
- Step 4
- In a small bowl, mix the Dulce de Leche and condensed milk–you will probably need to microwave this for a few seconds because the Dulce is thick. Pour evenly over the layered ingredients.
- Step 5
- Bake for 25-30 minutes. Cool in pan and cut into squares.
