Seven-layer magic bars

I made these seven-layer magic bars from Brown Eyed Baker for one of our Bachelorette watch parties, and they were a BIG hit.  I left a small portion without coconut for those misguided coconut haters, but I preferred mine with all seven heavenly layers.  YUM!!

SEVEN-LAYER MAGIC BARS

Yield: 18 bars

Ingredients

1 cup sweetened flaked coconut
1 stick unsalted butter
9 graham crackers (chocolate or regular), crushed
1 cup finely chopped pecans
1 cup semisweet chocolate chips
½ cup white chocolate chips
½ cup peanut butter chips
1 (14-ounce) can sweetened condensed milk

Instructions

1. Adjust an oven rack to the lower-middle position and preheat to 350°F. 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 paper with non-stick spray.

2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.

3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.

4. In order, sprinkle the pecans, chocolate chips, white chocolate chips, peanut butter chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.

5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

6. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife, cut into 2 x 3-inch bars.

Spicy Moroccan chicken skewers

A few weeks ago at the lake we made these spicy Moroccan chicken skewers from Cooking Light.  They are super-simple, and a great grill recipe for the summer!  Don't forget the Greek yogurt to help cool things down- these guys are spicy!

SPICY MOROCCAN CHICKEN SKEWERS

Yield: 12 skewers

Ingredients

1 1/2 tablespoons minced fresh garlic

1 1/2 tablespoons chile paste (such as sambal oelek)

2 tablespoons olive oil 

1 teaspoon ground cumin

1/2 teaspoon ground coriander

5/8 teaspoon kosher salt, divided

4 skinless, boneless chicken breasts, cut into 36 pieces

1 yellow bell pepper, cut into 1-inch pieces

Cherry tomatoes 

Cooking spray

1/4 cup plain 2% reduced-fat Greek yogurt

Instructions

Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoon salt. Scrape mixture into a zip-top plastic bag. Add chicken and seal bag. Marinate in refrigerator 2 hours, turning after 1 hour.

Preheat grill to medium-high heat.

Remove chicken from marinade; discard marinade. Thread chicken, peppers and tomatoes alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoon salt. Arrange skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with yogurt. (I seasoned our yogurt with a squeeze of lime juice, cumin and salt for extra-kick).

Chocolate chip cookie ice cream sandwiches

Our Bachelorette watch party this week doubled as a birthday celebration for a friend, so I wanted to do something extra-festive.  I thought combining my favorite chocolate chip recipe with ice cream and toppings sounded like a great idea- and it was!  The sandwiches were DELICIOUS, and I loved that everyone could customize it how they wanted by picking their own toppings.  I'll be doing this one again, no doubt.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Yield: 15 sandwiches

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup packed brown sugar

3/4 cup granulated sugar

1/2 cup butter, softened

1 teaspoon vanilla extract

2 large egg whites 

1 cup semisweet chocolate chips

Vanilla ice cream

Toppings- toasted coconut, sprinkles, peanut butter chips, chopped nuts, etc.

Instructions

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.

Drop dough by level tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10-12 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

When ready to serve, soften a carton of vanilla ice cream for 10-15 minutes.  Place a scoop of ice cream between two cookies and press lightly.  Roll sides of sandwiches in desired topping to coat.