"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Five Layer Bars, by Stephanie Bailey, is from DARRINGTON DISHES,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 cup butter 1 14-ounce can sweetened 1 3/4 cups graham cracker crumbs condensed milk 1/4 cup unsweetened cocoa 1 cup semi-sweet chocolate chips 2 tablespoons sugar 1 cup miniature marshmallows
1 cup nuts, chopped
Heat oven to 350º. Place butter in 9x13 baking pan. Heat in oven until melted and remove pan from oven. Stir together graham cracker crumbs, cocoa and sugar; sprinkle evenly over butter. Pour sweetened condensed milk evenly over crumb mixture. Sprinkle with chocolate chips and marshmallows. Sprinkle nuts on top; press down firmly. Bake 25-30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature 6-8 hours. Cut into bars. Makes about 36 bars.
Variation: Substitute 1 cup peanut butter chips for chocolate chips. (I've mixed them and it turned out really good!)
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