Whew!! This year is flying by!! We have been so busy with work, the boat, the pond, and gardens, I feel like I haven’t had a moment to breathe! And so my blog has suffered lol! 🤣 I do have some great things to share with you though!
In mid May I signed up to participate in the St. Jude’s Children’s Hospital baking challenge fundraiser for the month of June. I have a donation tab on my facebook page http://www.facebook.com/cori00125 if you’d like to check it out! Each week we have been given a baking challenge theme, we make items according to the theme and then donate the items and request donations, sell the items for donations, or raffle them off to donors etc… So far this month the participants have raised over $466,000.00!! Pretty incredible really! Scan the code below for more information, all donations go directly to St. Jude’s Children’s hospital.
Our week one challenge was cookies! When they announce the theme they offer a menu suggested item to help get people thinking and my menu suggestion was magic cookie bars also known as seven layer bars. I have always loved these cookies they’re easy to make, rich and delicious. But, I always associated them with Christmas for some reason. So, I decided to change it up and add a yummy raspberry layer to make this a more summery treat!
Here is what you’ll need!
1 1/2 c. Graham cracker crumbs
1/4 c. Butter melted
1 1/2c. Unsweetened coconut
1 can sweetened condensed milk
1 c. Raspberry jam
1 c. Chocolate chips
1 c. White Chocolate chips
1 c. Chopped walnuts
1/4 c. Each of white chocolate chips and chocolate chips melted for drizzle.
Preheat oven to 350°F In a 9×13 pan combine graham cracker crumbs and melted butter. Press into the bottom and up the sides to form a crust. Top with coconut, poor condensed milk over the top. Spread raspberry jam onto the top of the coconut ( this takes a little patience as the coconut will want to stick to the knife, use generous dollops of jam to spread more easily) top with chocolate chips, white chocolate chips, and walnuts. Bake for 15-20 min. or until walnuts and edges of the crust are lightly browned and toasted. Removed from the oven and allow to cool slightly. Meanwhile melt the white chocolate and chocolate chips for drizzle, poor into small plastic zipper bags cut a small opening in to corner of the bag and drizzle over the cookies . allow to cool to room temperature, then refrigerate for 3-4 hours. Cut into bars and Enjoy!!