My second favorite Easter candy is magicked into Easter 7 Layer Bars just in time for the holiday.

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There are a few recipes I make on repeat but change up the components and 7 layers bars is definitely one of them. Just for holidays alone I have one is Valentine’s Funfetti, a lucky 7-layer bar for St. Patrick’s Day, two for Halloween, and also two for Christmas. It seemed only fair that I finally make Easter 7 layer bars with the second best Easter candy – cadbury mini eggs.

The first is obviously Reese’s eggs – did you really even need me to say it?

Not the Cadbury creme or caramel filled eggs, and not even the regular milk chocolate Cadbury mini eggs, I am talking about the harder to find royal dark chocolate cadbury mini eggs. That sweet and crunchy candy shell over the less sweet dark chocolate is just perfection.

I have made other recipes with cadbury mini eggs for Easter before including bird’s nest krispie treats, Easter gooey butter cake, and cadbury egg cookies but it was time for the literal magic of the 7 layer bars.

The graham cracker base (1) is layered with semisweet (2) and white chocolate (3), slivered almonds (4), coconut (5), chopped Cadbury mini eggs (6), and sweetened condensed milk (7). Add some sprinkles if you dare for festive flair. Toss it in the oven for 25 minutes, patiently let it cool for at least 2 hours and then you can dig in!

CADBURY MINI EGGS 7-LAYER BARS

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Yield: 2 Dozen Prep Time: 2 Hours 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 Tbsp (1 stick) unsalted butter, melted
• 18 graham crackers (10 oz.), crushed
• 1 cup white chocolate chips
• 1 cup semisweet chocolate chips
• 1 cup slivered almonds
• 1 cup sweetened shredded coconut
• 1 cup chopped Cadbury mini eggs
• 1 (14 oz.) can sweetened condensed milk

Directions

1. Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
2. In a medium bowl, combine melted butter and graham cracker crumbs until  distributed. Pour into the prepared pan and press evenly into the bottom.
3. Evenly sprinkle the chocolate chips, almonds, coconut, and chopped Cadbury mini eggs over the graham crumbs. Pour the condensed milk evenly over the entire dish.
4. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
5. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife cut into 24 bars.

Source: Adapted from my Chocolate Coconut Pecan 7-Layer Bars.

When Brownies say Hello to Dolly, you end up with these 7 Layer Brownies. Everything you love about 7 layer bars but on top of a brownie instead of a graham cracker crust.

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7 layer brownies are basically the same as regular 7 layer bars (aka hello dolly bars) but instead of a graham cracker crust you have a brownie! I figured I’ve done Funfetti 7 layer bars, why not 7 layer brownies?

Peel back the layers of 7 Layer Brownies.

1. Brownie mix
2. Flaked coconut
3. Toffee bits
4. Semisweet chocolate chips
5. White chocolate chips
6. Chopped pecans or walnuts
7. Sweetened condensed milk

Although depending on the recipe, butter counts as a layer when using a graham cracker crust. I find this to be silly because it’s not a layer if it’s mixed with graham crackers as part of the crust. Do the water, oil, and eggs count as a layer in the brownie crust of this recipe, then? No, the brownie is clearly just one layer of these 7 layer brownies.

That’s the best part of 7 layer bars though, you can really layer in whatever you want in there. Don’t have toffee bits? Use butterscotch chips instead. Don’t like nuts? GET OUT! Just kidding :-P. But seriously, if I can make layer bars with leftover Halloween candy, you can use just about anything.

This is why I am slowly amping up my stock of layer bar recipes on this website of mine. I keep finding new flavor combinations that need to be explored. I’ve done chocolate peanut butter 7 layer bars, s’mores 7 layer bars, chocolate coconut pecan 7 layer bars, and even fruit cake 7 layer bars. What will I 7-layer-bar next?

7 LAYER BROWNIES

Print

Yield: 2 Dozen Prep Time: 10 MInutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (18.3 oz.) box brownie mix (and ingredients listed on box)
• 3/4 cup sweetened flaked coconut
• 3/4 cup toffee bits*
• 3/4 cup semisweet chocolate chips
• 3/4 cup white chocolate chips
• 3/4 cup chopped pecans or walnuts
• 1 (14oz.) can sweetened condensed milk

Directions

1. Heat oven to 350°F. Line 9x13-inch pan with parchment paper, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
2. Bake 25-30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
3. Quickly remove from oven, and sprinkle the top evenly with layers of coconut, toffee bits, both chocolate chips, and pecans. Drizzle condensed milk evenly over the top.
4. Return to oven and bake another 15-20 minutes longer or until golden brown and bubbling along edges. Cool completely on cooling rack, about 3 hours. Use parchment paper to lift brownies from pan, peel away, then cut into 24 pieces.

Notes

*Or butterscotch chips - or anything really as these are very adaptable.

You won’t believe how easy it is to make this magic French chocolate walnut fudge. Only four ingredients and you’ll have the best fudge without fail!

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#BBQweek continues today with the combination of also celebrating National Nutty Fudge Day with this magic chocolate walnut fudge. Now I have to admit I’ve never seen fudge at a BBQ, but that doesn’t mean it shouldn’t be. Be the change!

But before I even knew about the double food holiday, I actually made this because it reminded me of Texas sheet cake, and Texas makes me think of when my family lived in Texas (where my brother and I were born), and Texas BBQ is delicious, and I bet Texas sheet cakes make an appearance at Texas BBQs. and hence my rationale for bringing chocolate walnut fudge to a virtual BBQ party.

This recipe had two different names on the recipe card from my mom: Magic French Fudge and No-Fail Fudge. I compared other recipes going by the same names online and found that it seemed to fit better with “Magic French Fudge”, but I couldn’t figure out what made it “French”. So I decided to call it Magic Chocolate Walnut Fudge instead. Regardless of the name, this fudge really is magical with only 4 ingredients: chocolate, sweetened condensed milk, walnuts, and vanilla. A double boiler (or glass bowl) comes in handy too.

As for the walnuts, the recipe states 1/2-1 cup but as a nut lover I actually used a heaping cup. Even then I honestly would have preferred even more nuts, but I also am not a huge chocolate fan by itself so I realize I may be in the minority. Which if you are a fellow nut lover you should also try my peanut butter and dark chocolate fudge.

Today also marks the kick-off of the Memphis BBQ Festival which I am sadly missing this year. Next year we will be reunited barring any other unforeseen circumstances… ::all the fingers crossed:: But for now I am enjoying seeing what everyone else is making virtually this week!

Wednesday #BBQWeek Recipes

Appetizers and Drinks

• Blackberry Lemonade by Sweet Beginnings
• Grilled Nachos by Kate’s Recipe Box

Side Dishes

• Bacon Ranch Pasta Salad by Daily Dish Recipes
• Cheddar Bacon Ranch Corn by Making Miracles
• Cowboy Beans by Devour Dinner
• Creamy Coleslaw Recipe by SueBee Homemaker
• Grilled French Fries by Palatable Pastime
• Memphis-Style Coleslaw by House of Nash Eats
• Slow Cooker Baked Beans by Karen’s Kitchen Stories
• Slow Cooker BBQ Green Beans with Bacon by Blogghetti
• Sweet and Spicy BBQ Chicken Macaroni Salad by Hezzi-D’s Books and Cooks

Main Dishes

• Bacon and Cheddar Smash Burgers by Family Around the Table
• Easy Smoked Ribs by A Kitchen Hoor’s Adventures
• Greek Chicken Pita Sandwich by A Day in the Life on the Farm
• The Best Grilled BBQ Chicken Breasts by Cheese Curd In Paradise

Desserts

• Grilled Banana Bread with Vanilla Ice Cream and Homemade Caramel Sauce by Our Good Life
• Magic Chocolate Walnut Fudge by The Spiffy Cookie
• Old Fashioned Whoopie Pies by Jolene’s Recipe Journal

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Four years ago: Mango Pina Colada

Six years ago: Chocolate Caramel Cream Pie

Seven years ago: Deviled Potatoes

Ten years ago: Homemade Wheat Thins

MAGIC CHOCOLATE WALNUT FUDGE

Print

Yield: 3 dozen Prep Time: 3 Hours Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 18 oz. semisweet chocolate chips
• 1 (14.oz) can sweetened condensed milk
• 1 cup toasted chopped walnuts
• 1/2 tsp vanilla extract

Directions

1. Line an 8x8-inch baking pan with wax paper; set aside.
2. Place chocolate in a double boiler set over lightly simmering water. Stir frequently until melted.
3. Remove from heat, stir in milk, walnuts, and vanilla until evenly distributed. Pour into prepared pan and smooth to spread evenly.
4. Place in fridge for 2-3 hours or until set. Cut into 36 squares and enjoy.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This classic sweet macaroni salad is a must have for any backyard BBQ or cookout this summer. Don’t let the ingredients deter you!

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Today is the start of #BBQweek! I’m virtually gathering with 19 other bloggers to share all the recipes you’ll need for hosting a fantastic backyard BBQ. First up it a recipe I got from my mom – sweet macaroni salad.

Never had sweet macaroni salad before? Prepare yourself for this ingredient list:

• Macaroni
• Carrots
• Green bell pepper
• Red onion
• Mayonnaise
• Sweetened condensed milk
• Sugar
• Apple cider vinegar

Never would I have thought to add sugar, let alone sweetened condensed milk, to mac salad. My mom gave me this recipe in 2009 from who knows what source, but this was actually the first time I made it. Bob threw me a BBQ birthday party with our vaccinated friends so I took the opportunity to whip this up for the first gathering we’ve hosted in over a year.

Do you need to make it the day before?

It’s not required, but I did taste it both immediately upon mixing and after an overnight rest and there really was something magical about the flavors after they slept in the fridge overnight. I found it to be too sweet at first, but once the flavors married it mellowed out and tasted like a classic old school mac salad.

And the proof is in the pudding because this vat of mac salad did not last long at our BBQ party! But if you’re still not convinced, another great option is my BBQ pasta salad.

Monday #BBQWeek Recipes

Appetizers and Drinks

• Cherimoya Margarita by Karen’s Kitchen Stories

Side Dishes

• BBQ Macaroni Salad by Making Miracles
• Cool Beans Salad by Jolene’s Recipe Journal
• Creamy Pea Salad with Bacon by House of Nash Eats
• DIY BBQ Potato Chips by Palatable Pastime
• Homemade Barbecue Sauce Recipe by SueBee Homemaker
• Honeydew Cucumber Salad by Kate’s Recipe Box
• Sweet Macaroni Salad by The Spiffy Cookie
• Warm New Potato and Pea Salad by A Day in the Life on the Farm

Main Dishes

• Cuban Marinated Chicken Tacos by A Kitchen Hoor’s Adventures
• Grilled Citrus-Marinated Pork Chops by Sweet Beginnings
• Grilled Flounder Tacos with Peach Jalapeno Salsa by Our Good Life
• Sausage and Peppers by Devour Dinner
• Teriyaki Chicken Skewers by Cheese Curd In Paradise
• The Best Grilled BBQ Pork Ribs by Daily Dish Recipes

Desserts

• Elvis Presley Cake by Family Around the Table
• Grilled Pineapple with Maple Syrup Glaze by Blogghetti
• No-Bake Kumquat Creamsicle Pie by Hezzi-D’s Books and Cooks

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Four years ago: Braided Apple Ginger Danish

Five years ago: DoorDash Review

Nine years ago: Italian Dressing Mix

Ten years ago: Pineapple Chicken Kabobs

SWEET MACARONI SALAD

Print

Yield: 16 Servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 16 oz. uncooked elbow macaroni
• 2 large carrots, peeled and shredded
• 1 large green bell pepper, diced
• 1 medium red onion*, diced
• 2 cups mayonnaise
• 1 (14 oz.) can sweetened condensed milk
• 1 cup granulated sugar
• 1 cup cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Directions

1. Cook macaroni according to package directions, but 2 minutes past al dente. Drain and rinse with cold water.
2. In a large bowl combine macaroni, carrots, pepper, and onion.
3. In a medium bowl, whisk together the mayonnaise, sweetened condensed milk, sugar, vinegar, salt and pepper.
4. Pour sauce over the macaroni mixture and toss to evenly coat.
5. Cover and refrigerate overnight. Serve chilled.

Notes

* My mom liked to use yellow onion

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

We turned on our heat yesterday morning. Waking up is already a struggle but when it’s frigid beyond the covers of your bed it’s even worse. I love the transition of summer into fall but when we skip from 80/90s right down to 50/60s I am not happy. It’s too hot to sleep with the windows open most of the time in the summer so I look forward to this time of year but it always end up short lived because it suddenly drops to near freezing at night, causing us to keep the windows closed due to the other spectrum of temperatures. Where are my highs in the low 70s upper 60s? I feel like the same problem happens in the spring, thus making it feel as though the only seasons we have are summer and winter with brief transitions.

Since I am not a coffee drinker I don’t have that nice hot beverage to warm myself up in the morning like everyone else, so I opt for tea or hot chocolate! Along with the dessert cheese ball I most recently shared I also served this white hot chocolate at the baking exchange I hosted this past weekend. Originally I had hoped to set up on the back deck but it was just a bit too chilly without the help of the sunshine since it was shaded at that time of day. I set up this up in a slow cooker to keep it hot and ready for serving throughout the party. You could ever include a little toppings bar or mix-ins.

Remember to check out the rest of today’s chocolate recipes linked to the end of this post and also enter the giveaway HERE.

Two years ago: Chocolate Coconut Pecan 7-Layer Bars

Five years ago: Dark Chocolate Peanut Butter Cupcakes

Six years ago: Horror Show Pistachio Zombie Cupcakes

Seven years ago: Review: Baking for Friends

Eight years ago: Homemade Potato Knishes by Overtime Cook

HOMEMADE WHITE HOT CHOCOLATE

Serves 18 (1 cup/serving)

Ingredients:

18 cups of milk

7 oz. (1/2 can) sweetened condensed milk

1/4 cup heavy whipping cream

10 oz. (1-1/4 cups) chopped white chocolate

Marshmallows or whipped cream for topping

Directions:

1. Place milk, sweetened condense milk, and heavy cream in a large saucepan over medium heat. Whisk together constantly to avoid scalding. When mixture just starts to boil, remove from heat, add chopped chocolate, and stir until smooth.
2. Serve immediately topped with marshmallows or whipped cream. (Can also serve out of a slow cooker set on warm.)

Source: Adapted slightly from my White Hot Chocolate Pods.

Are you feeling lucky? You certainly will be full of luck after finishing a slice of this lemons cream pie topped with cereal marshmallows.

The math nerd and food lover sides of me join forces today to celebrate #PiDay! I have not missed posting on this day in all the years I have been blogging ::knock on wood::. To make sure my streak continues I baked up some luck, quite literally.

For this lucky lemon pie I used a generic brand of frosted oat cereal with marshmallows (aka Lucky Charms), but separated the marshmallows to be used as topping and then crushed the rest to be used as the crust! And in between the two? A creamy lemon filling topped with homemade whipped cream because nothing else will do. I wouldn’t blame you if you went into this face first,

Love this pie? I highly suggest my lucky cheesecake bars, but don’t forget to also check out the rest of the pie recipes shared today just below the next image!

More Pie Day Recipes

• 4 ingredient Lemon Ice Box Pie by Creative Southern Home
• Brownie Pie by Hezzi-D’s Books and Cooks
• Carrot Pie by Savory Moments
• Grapefruit Pie by Kate’s Recipe Box
• Kentucky Pie by For the Love of Food
• Key Lime Pie by Simply Inspired Meals
• Lucky Lemon Pie by The Spiffy Cookie
• Mexican Chicken Pie by Karen’s Kitchen Stories
• Mini Sheperd’s Pies by Cheese Curd In Paradise
• Mushroom Galette by Caroline’s Cooking
• Rhubarb Berry Pie by The Redhead Baker
• Sky High S’mores Pie by Food Above Gold
• Spaghetti Pie by A Day in the Life on the Farm
• Tourtière Landaise (Apple and Armagnac Phyllo Pie) by Culinary Adventures with Camilla
• Virginia Pecan Pie by My Catholic Kitchen
• Zesty Tomato Pie by Cindy’s Recipes and Writings

One year ago: Coconut Chess Pie

Two years ago: Shepherd’s Pie Pizza

Three years ago: Shepherd’s Pie Potato Skins

Four years ago: Coconut-Pistachio Pie

Five years ago: Crustless Ginger Blueberry-Pear Pie

Six years ago: Banana Pudding Pie

Seven years ago: Flower Bouquet Cake Pops

Eight years ago: Cookies and Cream Peanut Butter Pie

LUCKY LEMON CREAM PIE

Makes 1 pie

CRUST

4 oz. frosted oats cereal with marshmallows (such as Lucky Charms) (frosted oats only, reserve marshmallows), crushed

3 Tbsp unsalted butter, melted

FILLING

1 (14 oz.) can sweetened condensed milk

4 egg yolks

1/2 cup heavy cream

1 Tbsp grated lemon zest, plus 1/2 cup lemon juice (about 2 lemons)

1/8 tsp salt

TOPPING

1/2 cup heavy cream

2 tsp powdered sugar

1 tsp vanilla extract

Reserved cereal marshmallows from the crust

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan with nonstick spray, set aside.
2. In a small bowl, combine the cereal crumbs and butter. Stir together to moisten the crumbs, then pour into the pie pan. Press firmly onto bottom and up the side of the pie pan, using the flat bottom of a glass to ensure that the crust is even. Bake for 8-10 minutes, or until slightly golden.
3. Meanwhile, make the filling. In a large bowl, whisk the condensed milk, egg yolks, cream, lemon zest, and salt. Add the lemon juice and stir until combined. Pour filling into the warm crust and return to the oven for 15-17 minutes, or until the center only jiggles a little. Allow to cool on a wire rack before placing in fridge to cool completely, about 4 hours (or overnight).
4. Before serving, in a medium bowl whip the cream and sugar into soft peaks. Add the vanilla and whip into stiff peaks. Spread over the pie, sprinkle with reserved marshmallows, slice, and serve.

Source: adapted from my Lucky White Chocolate Cheesecake Bars and Pass the Sushi.

It’s time to to celebrate #Choctoberfest! Allison of The Pintertest Kitchen rounded up over 100 bloggers to participate in this week long event celebrating all things chocolate, so I hope you like chocolate. If not, avert your eyes and come back next week. Or maybe you are like me and enjoy chocolate when it’s mixed with other flavors, such as caramel!

I actually made this four-layer cake for my friend’s wedding. Everyone raved over it and even more so when I informed them it was gluten-free. Some people didn’t believe me! I guess that’s what happens when you have been baking for your celiac-friend for over a decade. Don’t forget the homemade slow cooker caramel sauce on top.

This cake makes a tall 4-layer cake. Don’t need to feed a crowd? You can easily halve this recipe to make a regular sized layer cake. But don’t be surprised if people come back asking for more. Speaking of more, if you need a stronger chocolate fix, check out the list of recipes other bloggers shared today at the end of this post. And as always we have a great giveaway thanks to our sponsors so make sure you enter HERE.

Two years ago: Gluten-Free Peanut Butter & Chocolate Turtle Poke Cake

Four years ago: Pesto Chicken Pizza with Mascarpone, Spinach, and Sun-Dried Tomatoes

Six years ago: Apple-Cranberry Oatmeal

GLUTEN-FREE CHOCOLATE CARAMEL CAKE

Makes one 4 layer cake, serves 24-32

Ingredients:

CAKE

4 oz. semisweet chocolate chips

1 cup cocoa powder

2 cups hot milk

4 cups gluten-free baking flour

4 cups granulated sugar

4 tsp baking powder

3 tsp baking soda

2 tsp salt

3/4 cup vegetable oil

4 large eggs

4 tsp vanilla extract

1 cup boiling water

FROSTING*

1 (14 oz.) can sweetened condensed milk

3/4 cup packed brown sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 tsp vanilla extract

8 oz. cream cheese, room temperature

Caramel sauce

* If you prefer a thicker costing of frosting than I have pictured, you may want to double the frosting

Directions:

1. For the cake: Preheat oven to 350 degrees. Light coat four 9-inch cake pans with nonstick spray or butter and lightly flour. Set aside.
2. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot milk over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a hand or stand mixer on medium speed, add cooled chocolate mixture, vegetable oil, eggs, and vanilla. Mix together until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
4. Distribute cake batter evenly between the four prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
5. Remove from the oven and allow to cool for 10 minutes. Remove from pans and allow to cool completely on wire rack. If needed, slice off the tops of the cakes to make them level.
6. For the frosting: In a medium saucepan over medium heat, bring the sweetened condensed milk, brown sugar, and butter to a boil. Continue to boil for 3-5 minutes, stirring constantly, or until it resembles a thick pudding. Remove from heat and allow to cool to room temperature.
7. In a large bowl, whip the cream cheese and vanilla until smooth. Add cooled caramel and beat for 2 minutes.
8. Once the cake layers are cool, spread over each layer, stack, and cover the outside of the cake with more frosting. Before cutting, drizzle with caramel sauce and serve.

Source: Cake adapted from my Dark Chocolate Peanut Butter Cup Cake and frosting from Cooking with Carlee.

Disclosure: These posts and recipes are part of the week-long event, #Choctoberfest but all opinions are 100% mine.

It’s the first football Saturday of the Ohio State Buckeyes season which means it’s time for the first #PBChocSat of the year! Being that it still feels like summer I am fixing the fact that I failed to make ice cream all summer right now with this white chocolate based ice cream with peanut butter swirls. Never mind the fact that I enjoy ice cream 12 month a year.

I love no-churn ice cream. Sure I own an ice cream maker, but with this method I can have scoopable ice cream up to 24 hours sooner than the traditional method. And it turns out so dang creamy every time! It’s almost too good to be true. And then you add peanut butter and chocolate into the mix and I may never go back. Sorry ice cream maker that is collecting dust…

Two years ago: Root Beer Sticky Buns

Four years ago: Baked Chicken Fajitas

Five years ago: Single Serving Peanut Butter Krispie Chocolate Balls

Seven years ago: Petri Dish Cookies

NO-CHURN WHITE CHOCOLATE PEANUT BUTTER SWIRL ICE CREAM

Makes approximately 1-1/2 quarts

PEANUT BUTTER SWIRL

1/4 cup peanut butter

1/4 cup heavy whipping cream

1 Tbsp light corn syrup

2 Tbsp packed light brown sugar

ICE CREAM

1 (14 oz.) can sweetened condensed milk

4 oz. white chocolate chips (melt into milk)

1 Tbsp light corn syrup

2 cups (1 pint) heavy whipping cream

Directions:

1. Make the peanut butter swirl: Combine the peanut butter, whipping cream, corn syrup, and brown sugar in a saucepan. Heat over low heat, stirring, until smooth and sugar is dissolved. Chill in fridge for 30 minutes.
2. Make the ice cream: Microwave condensed milk in a medium bowl. Stir in white chocolate, cover with saran wrap, and let sit for 5 minutes. Add corn syrup and stir until smooth. Chill in fridge for 30 minutes.
3. In a large, chilled bowl, whip heavy cream to stiff peaks.
4. Using a rubber spatula, gently fold in the cooled white chocolate-milk mixture into the whipped cream.
5. Pour ice cream into a loaf pan or freezer-safe container, alternating with spoonfuls of the peanut butter mixture; swirl lightly with a knife. Wrap with plastic warp or tin foil and freeze for 6 hours or overnight.

Source: Adapted from my No-Churn Chocolate Almond Ice Cream and The Spruce Eats.

Become a fruit cake lover with these easy fruit cake 7-layer bars. With layers of candied cherries, candied pineapple, golden raisins, almonds, and coconut!

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In my family, fruit cake is rejoiced, not dreaded, because my dad makes a fruit cake that people actually want to eat.

Last year I ventured out a little bit and make fruit cake cookies and I enjoyed them so much actually made these fruit cake layer bars shortly after. But then it was past Christmas and no one wanted to hear about fruit cake anymore.

But it’s that time of year again and its okay for me to talk about fruit cake! Yes I’ve been sitting on this recipe for a year now (and it’s not the only one) and I still think a year later that it’s totally worthy.

I took all the components of my dad’s fruit cake and layered them in these bars. The only difference is the addition of coconut and the use of almonds instead of pecans. But that’s the great thing about layer bars, you can do whatever you want!

One year ago: Gluten-Free Tahini Swirled Brownies

Three years ago: Cone Head Cupcakes with Ice Cream Frosting

Four years ago: White Cheddar Mac & Cheese in a Mug

Six years ago: Toffee Apple Dip

Seven years ago: Brownie Peanut Butter Cups

FRUIT CAKE 7-LAYER BARS

Print

Yield: 2 dozen Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup chopped candied red and green cherries (so 1/2 cup each)
• 1 cup chopped candied pineapple
• 1 cup golden raisins
• 1 cup chopped almonds
• 1 cup shredded coconut
• 1 can sweetened condensed milk

Directions

1. Preheat oven to 350 degrees. Line a 9×13-inch pan with parchment paper and spray with cooking spray.
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press evenly into the bottom of prepared pan.
3. Sprinkle cherries, pineapple, raisins, almonds, and coconut over the top. Pour sweetened condensed milk evenly over the top of the bars.
4. Bake for about 25 minutes, until they get golden around the edges. Cool completely before slicing into bars.

Source: Adapted from my S’mores Lucky 7-Layer Bars and my dad’s Pecan Fruit Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

It’s #Choctoberfest week! I dropped the ball and didn’t have enough time to make 3 recipes (is anyone surprised?) so even though today is technically day 3 this is my first recipe! So if this is the first time you are hearing about it, you might want to search #Choctoberfest on social media to see all the chocolate goodness that’s already been laid down.

If you’ve been following #Choctoberfest all week already, then welcome back! I am entering the ring by making a fall festive version of magic 7-layer bars. I don’t think there’s a layer bar I’ve met that I haven’t liked and this one is no exception. With the traditional graham cracker crust topped with dark chocolate, white chocolate, caramel bits, pecans, coconut, and of course sweetened condensed milk. It’s like a chocolate coconut version of pecan pie. (Don’t like coconut? Try using marshmallows instead.)

I brought these to dinner last night at Paulie Gee’s where my friend Jordan got to design the pizza special for the week (The CbusFoodBloggers are all taking turns and mine will be coming up in November!). Much to our dismay the tupperware in which these bars were stored got knocked onto the floor by our waitress but only a few managed to fall to their demise. Our waitress felt so bad! However the owner TJ and I discussed that the floor wouldn’t stop us from eating them and sure enough after handing them over both TJ and our waitress came back to guiltily admit that they ate them and they were amazing. So there you have it folks, 7-layer bars so good you’ll eat them off the floor!

Craving more chocolate? After saving this recipe, scroll to the bottom and check out the linkup for all the other #Choctoberfest recipes shared today! Also, don’t forget to enter to win our giveaway for all the chocolate swag. Find out how to enter HERE.

Three years ago: Dark Chocolate Peanut Butter Cupcakes

Four years ago: Horror Show Pistachio Zombie Cupcakes

Five years ago: Review: Baking for Friends

Six years ago: Homemade Potato Knishes by Overtime Cook

CHOCOLATE COCONUT PECAN LAYER BARS

Makes 24 bars

Ingredients:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1 cup chopped dark chocolate chips

1 cup chopped white chocolate chips

1 cup salted caramel baking bits

1 cup chopped pecans

1 cup shredded coconut

1 can sweetened condensed milk

Directions:

1. Preheat oven to 350 degrees. Line a 9×13-inch pan with parchment paper and spray with cooking spray.
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press evenly into the bottom of prepared pan.
3. Sprinkle chocolate, caramel bits, pecans, and coconut over the top. Pour sweetened condensed milk evenly over the top of the bars.
4. Bake for about 25 minutes, until they get golden around the edges. Cool completely before slicing into bars.

Source: Adapted from my S’mores Lucky 7-Layer Bars.