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{ 14 comments… read them below or add one }
**swoons**
Okay. The additions of the toffee chips and the Dulce de Leche have me sold;)
These could not be any more decadent and wonderful!!
oh my gosh, im drooling here!
i’m a tweaker too, and i don’t see how adding three more layers of sweet deliciousness could do anything but improve those bars. amazing.
I know that the 1785 Inn has fabulous food! Tough to improve perfection. I’ll try both recipes! I’m sure they’re both fabulous. Thanks for sharing this with us!
I would be glad to have of the versions, yumm!
You made it even better….drools…
You just have to love all the layers!!!
Oh wow, these sound so amazing. I first had 7 layer cookies at my high school boyfriend’s house and these sound like they’d blow his mom’s out of the water! (Hey, it’s true…)
These look outstanding. My Mom has been making a version of 7 Layer Cookies my entire life that she calls, Hello Dolly Bars. The addition of dulce de leche only makes these already delicious cookies even more over-the-top. I can’t wait to try these.
These look absolutely amazing! They are for sure going on my Christmas baking list. Thanks for sharing!
I tried the original recipe, but I’m having some problems. The graham cracker base had an awful lot of butter in it, so it was soupy, and now there’s a pool of it on the top of the cookies. I did add a little more crumbs to make it better, but I didn’t have a lot left. Any help, or is it supposed to be like this? (it smells amazing though)
Meaghan – While I didn’t make the original recipe, the tweaks I made wouldn’t have changed my personal experience with the base. I’m sorry your cookie base didn’t yield a good result, but without being there, it’s hard for me to guess what might have gone wrong. From my own experiences, I can only say that my graham cracker base wasn’t too buttery or soupy at all—the ratio of butter to graham cracker crumbs seemed just right and baked up even better than I expected, with no pooling of butter on the top layers.
If you’d like to try the cookies again, I would suggest double checking your butter amounts and/or using less butter, try cutting the amount down by a quarter to half, even down to a 1/4 cup if necessary—the consistency of the graham cracker crust & butter combination should yield a crumbly crust that’s neither too wet nor too dry—one that will press into a ball when squeezed together in your hands yet crumble apart when squeezed too much. Often when I bake, while I rely on proper ingredient ratios, I also rely on what I know the consistency should be and make adjustments as needed while baking (like you did, by adding more crushed graham crackers).
Again, I’m sorry you had trouble with these cookies. I do hope you’ll enjoy them enough to try them again. I’ve received many positive emails, notes, and tweets from readers who tried this recipe and had it yield fantastic results for them, so I’m not sure what the problem may be. I hope this helps.