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Scrumptious Saratoga Layer Bars




Source of Recipe


Internet


List of Ingredients




Shortbread Layer:
3/4 c. unsalted butter
2 c. flour
1/ 2 c. Brown Sugar
1/2 tsp. Salt

Chocolate Layer:
16 oz. Semi Sweet Chocolate
1/2 c. unsalted butter
1 (14oz) can sweetened condensed milk
pinch of salt

Oatmeal Hazelnut Layer:
1/2 c. butter
1 c. brown sugar, packed
1 large egg
1 tsp. good vanilla extract
9 Tbsp. Flour
1/2 Tbsp. Baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 1/4 c. oatmeal
9 Tbsp. Whole wheat flour
1 tsp. lemon zest
3/4 c. hazelnuts ( I have used walnuts with great results)

Remaining Layers:
1 (7 oz) bag flaked coconut
8 3/4 oz. Caramel sauce
1 (18 oz) jar raspberry jam
1 (7 oz) jar marshmallow cream


Recipe



Preheat oven to 325 F.

Spread hazelnuts on an ungreased cookie sheet and bake for 6 minutes, stirring often.

Remove from tray and place in a clean towel.

Rub to remove skins.

Coarsely chop nuts and set aside.

Turn oven up to 350 F.

In a medium bowl combine the 3/4 cup unsalted butter, 2 cups flour, 1/2 cup brown sugar and salt.

Mix until small clumps form.

Sprinkle mixture into a 9 x 13 inch pan and pat evenly over bottom and 1/2 way up sides of pan.

Bake for 15 to 20 minutes and golden brown. Remove fom oven and set aside.

In a double boiler, over simmering water, melt the chocolate and butter together, stirring occasionally.

Stir in condensed milk and salt and whisk to smooth.

Spread over baked shortbread crust.

In a large bowl cream together the 1/2 cup butter and the 1 cup brown sugar until fluffy. Add the egg and vanilla extract, cream again. Add 1/2 cup plus 1 Tbsp. flour, baking powder, salt, cinnamon, oatmeal, whole wheat and toasted hazelnuts and mix gently. Add the lemon zest and mix again. Set aside.

To finish assembling:

Sprinkle coconut evenly over the chocolate covered crust.

Drizzle the caramel over coconut.

Stir the jam well and spread over the caramel.

Heat the marshmallow cream in a microwave to make it just spreadable and layer this over the jam.

Using your fingers crumble spoon sized pieces of the hazelnut-oat mixture on top of marshmallow cream. Do not totally cover cream. You want the other layers to bubble through.

Bake bars for 15 minutes, turning the pan once after 7 minutes for even baking.

Cool completely and use a hot knife to cut into bars.

(**If you have any leftover mixture, it can be baked as drop cookies or frozen for later use.)