Kitchen Sink 7 Layer Bars

Seven Layer bars with peanut butter, Oreo cookies, Mini Marshmallows, Chocolate Chips, and Popcorn.

So… I know you all just read that and are now thinking “Faith… what were you thinking when you developed that recipe? I’ll tell you what I was thinking. I had a bunch of stuff in my cabinets that I wanted to get rid of. I wanted 7 Layer Bars. They fit together wonderfully.

We start with a graham cracker crust, and top with melted peanut butter. You must spread the peanut butter carefully- it sinks into the crust a little and if you spread too quickly, you’ll pull the crust apart. Learn from my mistakes! On the peanut butter goes a few Oreo’s broken in half, marshmallow bits, chocolate chips, popcorn, and it’s all topped with a can of sweetened condensed milk.

If you’ve never baked with sweetened condensed milk, and you’re anything like me, you probably are a little weirded it out by SCD. Milk… in a can? I know, I know. It’s kind of weird. Just don’t think about what it is, and pour it over your bars and bask in the ooey, gooey, chewiness it adds to the bars. And don’t accidentally eat a whole spoonful of it before the bars bake… not that I did that. (Grossest thing ever!)

These bars are ooey, gooey, chewy, and moist. They’re perfect for when you have a bunch of random things sitting in your cupboards that you need to get rid of, and they’re totally customizable! Do you eat a lot of peanut butter, so you don’t want to use the last bit of your jar, but have a jar of butterscotch that no one is using? Just just butterscotch instead of the peanut butter layer!  Feel free to use a different type of cookies if you’re not an Oreo fan, and and potato chips  can work in place of the popcorn.

Kitchen Sink Popcorn
Source: http://www.pixiedustkitchen.com
Ingredients

• 9 full graham crackers (2 cups crumbs)
• 6 tablespoons butter, melted
• 3/4 C peanut butter
• 10 Oreo cookies
• 1/2 C marshmallow bits
• 1/2 C chocolate chips
• 1/2 C popped popcorn
• 1 14 oz can sweetened condensed milk

1. Preheat oven to 350˚F. Line a 7×11 pan with aluminum foil and spray with baking spray. 
2. crush graham crackers in a plastic bag and mix in a small bowl with melted butter. Press into bottom of prepared pan.
3. Melt the peanut butter and spread on graham crackers. Top with Oreo cookies broken in half, marshmallows, chocolate chips, popcorn, and sweetened condensed milk.
4. Bake in preheated oven for 30-35 minutes (Until the middle doesn’t “jiggle” when you move the pan); after 15 minutes top with foil to keep from browning. Let cool completely before cutting and serving.

Related Recipes:

Chocolate Chip Cookies and Cream Magic Bars

Oreo Peanut Butter Caramel Popcorn Mix

Chocolate Oreo Cookies

Thick, soft-baked chocolate cookies with crushed Oreos mixed in.

I’ve done death by peanut butter, now time for death by chocolate. Soft baked chocolate cookies, stuffed with crushed Oreo cookies- nothing better! I took my chocolate cookie base that I used for my Nutella stuffed Chocolate cookies and adapted it- using browned butter, and adding more cornstarch to create soft, chewy, thick, brownie- like cookies.

The browned butter adds a hint of nuttiness that you can’t quite put your finger on, and because it’s melted you don’t have to drag out your mixer, and adds chewiness to the cookie.  The cornstarch keeps the cookies nice and thick- just how I like them!

I was feeling lazy, so I browned the butter. Using a melted butter means no dragging out a heavy stand mixer, and I had a friend visiting and she wanted to know how to brown butter. Browning butter is super easy- simply melt the butter in a saucepan over medium heat. Once it is completely melted, start stirring or whisking. It will bubble and foam, and brown specks will begin to appear. Remove from the heat so the butter won’t burn.

We’ll mix it into our sugars and let it sit; this will give the butter time to cool, and this also melts the sugar a bit and creates a caramel/toffee flavor. Then we mix in our eggs and dry ingredients.  These are so easy- the hardest part is waiting for the dough to chill!

After the dough chills, we scoop them in 2 tablespoon size scoops, roll them into balls, and roll the balls in crushed Oreos. I used a 2 tablespoon size cookie scoop, but if you don’t have that, use a measuring spoon. Bake for 7-8 minutes (or until edges are “set up”)but not longer. They’ll look underdone when you pull them out, but they’ll finish baking as they cool. They’ll be puffy when you pull them out- gently press down with the back of a spoon, and press some more Oreo crumbs on top. 

These are the best, thickest, chocolate cookies I’ve ever made, and I am in love. You will be too, after just one bite!

Chocolate Oreo Cookies
Source: http://www.pixiedustkitchen.com
Ingredients:

• 1 C Butter
• 1 C Brown Sugar
• 1/2 C granulated sugar
• 1 teaspoon vanilla extract
• 1 egg + 1 egg yolk, room temperature
• 2 C all-purpose flour
• 3/4 C cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1 tablespoon milk
• 1 and 1/2 C crushed oreos. (about 1 bag mini oreos or 12-14 full size oreos.

1. Brown your butter: Melt butter over medium heat. It will foam, bubble, and foam again. Once brown specks appear, remove from heat. Mix sugars together in a medium bowl and mix in browned butter. Let sit for a few minutes. Mix in vanilla extract and eggs.
2. Sift together flour, cocoa powder, baking soda, salt, and cornstarch in a medium bowl. Slowly mix into wet ingredients. Mix in milk. Let chill for 1-2 hours and up to 24.
3. Preheat oven to 350˚F.
4. Scoop 2 tablespoon size scoops of cookie dough. Roll into balls and roll in crushed Oreo Cookies. Bake for 7-8 minutes, until edges are done and slightly cracked. Press gently with spoon to “deflate” and press more Oreos on top. Let cool on baking sheet for a few minutes before moving to a wire wrack to cool.
5. Store in an airtight container for up to two weeks.

More chocolate cookies:

Healthy Chocolate Cookies

Nutella Stuffed Chocolate Cookies

Oreo Peanut Butter Caramel Popcorn

I realize I’m fairly behind on this popcorn snack mix trend. But I just really wanted to make this!

I’ve been craving popcorn practically all week, and I decided to make some. While we have an air popcorn maker, I wanted more than just plain popped kernels. I wanted a popcorn coated in chocolate and caramel-y goodness.

A few weeks ago, Dorothy at CrazyforCrust make oreo peanut butter. I made a smaller batch and coated the popcorn in oreo butter, as well as melted caramel creams. I admit, a lot of the reason for using caramel was to use up the caramel creams leftover from Monday’s stuffed cookies.

Honestly, this popcorn craving is really weird for me. I normally never want popcorn- I hardly even like it! I think it’s all the time I’ve been spending in movie theaters  It’s weird; once I started dating Brian and he started paying for my movies, I’ve been seeing a lot more movies!

While I’m not much of a popcorn eater, I do really enjoy this popcorn. So does my dad- he can’t get enough. Every night when he comes home from work he snacks on some, and after the shoot for these pictures, I kept snacking on them because the bowl was next to me. That normally never happens- I take the pictures, eat a little bit of the food (a cookie or two), and the food gets put away to take to church or for my parents to eat. Not this time!

This is a super simple recipe, too- the hardest part is the oreo cookie butter. Simply blend peanuts in your food processor and add some crunched up oreo cookies. Melt the caramel creams in your microwave and pour over the popcorn, but be very, very, careful. Melted caramel is very hot and you could burn yourself- I have the marks on my fingers to prove it! You must work quickly and carefully here before the caramel hardens.

Recipe:
Ingredients:

• 1 bag popcorn (with as little butter as possible; I used low-fat butter flavor)
• 1 C cocktail peanuts
• 5 oreo cookies (I cheated and used target store brand)
• 20 caramel creams
• 1 tbs heavy cream

1. Pop the popcorn according to package directions.
2. Blend the peanuts in a food processor until smooth and creamy. Add the Oreos, breaking them in half so they blend faster. Blend until smooth and combined.
3. In a microwave safe bowl, melt the caramels in 30 second increments, stirring between. When completely melted, stir in the cream.
4. Pour caramel over the popcorn and carefully stir so the popcorn is evenly coated. Add the oreo butter.
5. Let chill so the peanut butter sets up (if desired) or serve immediately.