Multiple Choice Cookie Bars (a.k.a. 7-Layer Cookie Bars)

A couple months ago, we were reading Joanne Fluke’s Blueberry Murder Mystery for the book club, and my Mom & I were discussing which recipe we wanted to make from the book. We both decided that the Multiple Choice Cookie Bars sounded good. And – OMGosh- they delivered! So yummy… and sooooo addicting!

I made them 4 times within a month. Thankfully I had only made a half batch each time… so not quite as bad as it could have been. 😉

The original recipe from the book called for double of everything that I have listed in my recipe… but I like to make smaller batches of desserts with it just being the 2 of us in the house now. This recipe can easily be doubled, and made in a 9x13x2 inch (33 x 23 x 5 cm) pan.

I also changed it up by using Sweetened Condensed Coconut Milk instead of a dairy based milk, and a butter substitute (i.e. Earth Balance) to make it Vegan friendly.

This recipe reminded both my Mom and I of the old 7-Layer Cookie Bar recipe from the 1970’s. I remember my Mom making this a couple of times when I was a kid. The 7 layers were: butter, graham cracker crumbs, chocolate chips, butterscotch chips, shredded coconut, chopped nuts, and sweetened condensed milk poured over the top.

The recipe from Blueberry Murder Mystery Book changed the old 7-Layer Cookie Bar recipe up just a bit- this recipe gives choice options for each of the layers, and it’s only 6 layers instead of 7 (although you could still pick 2 different type of chips, and turn it back into 7 layers- which is what Mom did when she made her batch). Also, the milk is poured over the graham cracker crumb layer instead of being poured over the top of all the ingredients.

Believe it or not- where you put the milk in the order DOES make a difference in the taste and texture of the cookie bars. The first time I made it, I made it exactly like the recipe below, pouring the milk over the crumb layer, and that was my favorite. The second time I made it, I poured the sweetened condensed coconut milk over the top of the nuts, and that was Glenn’s favorite.

Pouring it on crumbs closer to the bottom, made the milk bubble up through all the layers as it was baking in the oven… so the sweetened condensed milk really got into each layer of the cookie bar. When I poured it over the top, the milk stayed more on the top and in the nut layer. It made almost an icing type of texture on the top of the bar, and the bottom crumb layer was a bit crisper.

I suggest trying it both ways… and see which you like the best. Personally, I think they are both winners. 🙂

Multiple Choice Cookie Bars (a.k.a. 7- Layer Cookie Bars)

Inspired from Joanne Fluke's book 'Blueberry Muffin Murder '

5 from 1 vote

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Ingredients

  

• ¼ cup Vegan Butter Substitute (i.e. Earth Balance) (or regular butter)
• 7 oz Sweetened Condensed Coconut Milk (or regular sweetened condensed milk)
• ¾ cup From Group A: Graham Cracker crumbs, Vanilla Wafer crumbs, Chocolate Wafer crumbs, Animal Cracker crumbs, OR Sugar Cookie crumbs
• 1 cup From Group B: Chocolate Chips, Butterscotch Chips, Peanut Butter Chips, Raisins, OR plain M&Ms
• 1 cup From Group C: Flaked Coconut, Rice Krispies, Miniature Marshmallows, OR crumbled Frosted Cornflakes
• ½ cup From Group D: Chopped Walnuts, Chopped Pecans, Chopped Peanuts, OR Chopped Cashews

Instructions

 

• Preheat oven to 350° F (180° C), rack in the middle position
• Melt the butter and pour it into a square 9x9x2 inch (23 x 23 x 5 cm) pan, or a 9-inch (23 cm) pie plate. Tip the pan to coat the bottom, and little of the sides of the pan.
• Evenly sprinkle one ingredient from Group A over the melted butter.
• Drizzle sweetened condensed coconut milk over the crumbs.
• Evenly sprinkle one ingredient from Group B on top.
• Evenly sprinkle one ingredient from Group C on top.
• Evenly sprinkle one ingredient from Group D on top.
• Press everything down with the palms of your (clean) hands.
• Bake at 350° F (180° C) for 30 minutes.
• Cool thoroughly on a wire rack and cut into brownie-sized bars. ½

Notes

• I used Unsweetened Coconut Shreds (instead of the Sweetened Shredded Coconut) to cut down on some of the sugar in the recipe. 
• If you are making this Vegan, remember to watch any Chocolate Chips that you use to be sure they are Vegan Friendly (and do not contain milkfat).

• This is very similar to a old recipe that I remember from the 1970’s called “7-Layer bars” with a few differences:
  • There wasn’t a choice for each of the layers; each layer was listed a a specific ingredient (i.e. graham cracker crumbs, etc) 
  • Group B was actually 1/2 Chocolate Chips AND 1/2 Butterscotch Chips.
  • And the recipe called for layering all the ingredients first, and then pouring the sweetened condensed milk over the very top (and believe it or not, it actually changes the taste/texture of it depending on which layer you pour the milk over)