03-11-2005, 02:14 PM
Makes 48 small, thick bars.
Shortbread
1/2 cup (about 2 1/2 ounce) hazelnuts
3/4 cup (1 1/2 sticks) unsalted butter
2 cups all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
Chocolate layer
16 ounces good-quality semisweet chocolate
1/2 cup (1 stick) unsalted butter
1 (14 ounce) can sweetened condensed milk,
such as Eagle brand
Pinch of salt
Oatmeal-Hazelnut layer
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/4 cups uncooked oatmeal
1/2 cup plus 1 tablespoon whole-wheat flour
1 teaspoon grated lemon zest
Remaining layers
1 (7 ounce) bag flaked coconut
1/2 (17 1/2 ounce) jar caramel sauce
1 (18 ounce) jar seedless raspberry jam
1 (7 ounce) jar Marshmallow Crème
To toast hazelnuts: Preheat oven to 325 degrees F. Spread nuts on an ungreased cookie sheet and bake for 5 to 7 minutes, stirring often; rub off the papery skins. Coarsely chop nuts and set aside.
To prepare shortbread: Preheat oven to 350 degrees F. Cut 1 1/2 sticks butter into 1/2-inch cubes. Combine butter, 2 cups flour, 1/2 cup brown sugar and salt, and mix until small clumps form. Sprinkle mixture into 9-by 13-inch pan; pat evenly onto bottom and partway up sides. Bake 15 to 20 minutes until golden brown; set aside.
To prepare chocolate layer: Melt chocolate and butter together in a double boiler, stirring occasionally. Stir in condensed milk and salt until smooth. Spread over shortbread crust.
To prepare oatmeal-hazelnut layer: In a large bowl, cream together the 1 stick of butter and 1 cup brown sugar until fluffy. Add egg and vanilla extract; cream again. Add 1/2 cup plus 1 tablespoon flour, baking powder, salt, cinnamon, oatmeal, whole-wheat flour and toasted hazelnuts and mix gently. Add lemon zest and mix gently. Set aside.
To assemble: Sprinkle the evenly over the crust, then drizzle the half-jar of caramel sauce over the coconut. Stir jam to make it spreadable, then smooth it over the caramel sauce. In a microwave warm marshmallow crème, stirring occasionally, to make it spreadable, then smooth it over the jam.
Using fingers, crumble spoon-size pieces of hazelnut-oatmeal mixture on top of crème; do not completely cover top - allow other layers to bubble through. (Leftover mixture can be made into drop cookies, baked on ungreased cookie sheet for 8 to 10 minutes).
Bake bars for 10 to 15 minutes, turning pan several times as it bakes. Cool completely. Use hot knife to cut.
Shortbread
1/2 cup (about 2 1/2 ounce) hazelnuts
3/4 cup (1 1/2 sticks) unsalted butter
2 cups all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
Chocolate layer
16 ounces good-quality semisweet chocolate
1/2 cup (1 stick) unsalted butter
1 (14 ounce) can sweetened condensed milk,
such as Eagle brand
Pinch of salt
Oatmeal-Hazelnut layer
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/4 cups uncooked oatmeal
1/2 cup plus 1 tablespoon whole-wheat flour
1 teaspoon grated lemon zest
Remaining layers
1 (7 ounce) bag flaked coconut
1/2 (17 1/2 ounce) jar caramel sauce
1 (18 ounce) jar seedless raspberry jam
1 (7 ounce) jar Marshmallow Crème
To toast hazelnuts: Preheat oven to 325 degrees F. Spread nuts on an ungreased cookie sheet and bake for 5 to 7 minutes, stirring often; rub off the papery skins. Coarsely chop nuts and set aside.
To prepare shortbread: Preheat oven to 350 degrees F. Cut 1 1/2 sticks butter into 1/2-inch cubes. Combine butter, 2 cups flour, 1/2 cup brown sugar and salt, and mix until small clumps form. Sprinkle mixture into 9-by 13-inch pan; pat evenly onto bottom and partway up sides. Bake 15 to 20 minutes until golden brown; set aside.
To prepare chocolate layer: Melt chocolate and butter together in a double boiler, stirring occasionally. Stir in condensed milk and salt until smooth. Spread over shortbread crust.
To prepare oatmeal-hazelnut layer: In a large bowl, cream together the 1 stick of butter and 1 cup brown sugar until fluffy. Add egg and vanilla extract; cream again. Add 1/2 cup plus 1 tablespoon flour, baking powder, salt, cinnamon, oatmeal, whole-wheat flour and toasted hazelnuts and mix gently. Add lemon zest and mix gently. Set aside.
To assemble: Sprinkle the evenly over the crust, then drizzle the half-jar of caramel sauce over the coconut. Stir jam to make it spreadable, then smooth it over the caramel sauce. In a microwave warm marshmallow crème, stirring occasionally, to make it spreadable, then smooth it over the jam.
Using fingers, crumble spoon-size pieces of hazelnut-oatmeal mixture on top of crème; do not completely cover top - allow other layers to bubble through. (Leftover mixture can be made into drop cookies, baked on ungreased cookie sheet for 8 to 10 minutes).
Bake bars for 10 to 15 minutes, turning pan several times as it bakes. Cool completely. Use hot knife to cut.