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Here’s a treat for your Thanksgiving dinner or Christmas cookie swap: Cookies made with one not one, not two, but four different flavors of baking chips, plus a raft of other favorite dessert ingredients, all layered and baked together. No, this is not exactly health food, but it’s a great dessert or snack for a special occasion. If 10 layers aren’t enough, add a layer of marshmallows for even more sweetness. The 1785 Inn & Restaurant in North Conway, New Hampshire, which brings us this recipe, has not only won awards for its desserts, but features “one of the top 15 views in the world from a hotel or inn.”
10-Layer Cookies
2015-01-30 10:42:09
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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 baking chips
- 1 cup butterscotch baking chips
- 1 cup Heath Milk Chocolate English Toffee baking chips
- 7 ounces sweetened angel-flake coconut
- 2 cups chopped walnuts
- 7 ounces canned Dulce de Leche
- 7 ounces sweetened condensed milk
Instructions
- Melt butter in a saucepan and mix in the crushed graham crackers.
- Press the mixture into the bottom of a lightly greased 13″ x 9″ pan.
- Layer in the semisweet chocolate chips, layer in the dark chocolate baking chips, layer in the butterscotch baking chips, layer in the Heath Milk Chocolate English Toffee bits, layer in the flaked coconut, and layer in the chopped walnuts.
- In a small bowl, mix seven ounces EACH (14 ounces in total) canned Dulce de Leche and sweetened condensed milk (warm in the microwave for a few seconds if necessary to blend and make pourable).
- Pour mixture evenly over layered ingredients. Bake in a preheated 350 degree F oven for 25-30 minutes. Cool in pan and cut into squares.
- Serve at room temperature.
Notes
- like many prepared dishes, I found these cookies to taste even better the day after they were baked. Also, if you’re interested in turning 10-Layer Cookies into 11-Layer Cookies, consider adding a layer of miniature marshmallows as well (1 cup).
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