What a treat! My fabulous sister, Kristi, a.k.a. "The Bar Girl" in her circle of friends (referring only to dessert-style bars, not a penchant for drinking!) has shared her recipe for Shortbread Supreme. Thanks for being today's special guest, and the sweetest girl I know!!
The other day I wanted to fix "7-Layer Cookies" to bring to my small
group but I didn't have all the ingredients for the traditional recipe.
So I decided to pull a "Kelly" and tweak it.
Well, I believe that I have tweaked it enough to call it my own
original recipe! My group gave it rave reviews! Now they're
calling me the "Bar Girl" - based on these and some other yummy
bars I have made in the past. Well, I'm not so sure about having that as a nick name :), but I
appreciate the thought behind it.
Shortbread Supreme
an original recipe by Kristi Shields
1. In a warm oven, melt 1/2 Cup of Butter in the bottom of a 13"x9" pan.
2. Mix together, then press evenly into the buttery pan:
- 1/8 C of brown sugar
- 1/8 C of powdered sugar
- 3/4 C flour
3. Bake in a 325 degree oven for about 15 minutes.
4. Remove from oven and layer on top of crust (in this order):
- 1 Cup of Chocolate Chips
- 1/2 Cup of Craisins (dried cranberries)
- 2 oz Bag of Slivered Almonds
- 14 oz Can of Sweetened Condensed Milk
- 1 Cup of Shredded Coconut
5. Bake in a 350 degree oven for about 25 minutes or until coconut is
golden brown.
6. Wait until your pan has cooled most of the way to cut the bars - or you will have a mess!
Wow....this looks easy and very delicious. I would love to try this. You have my favourite there...condensed milk :D Thanks for sharing. Have a lovely weekend. Mary
ReplyDeleteKelly, what a fresh new take on a very old recipe! I love the idea of the craisins and slivered almonds. I first made 7-layer bars when I was a newlywed (yikes, almost 40 years ago)! Still have the original recipe card from my high school girlfriend and maid-of-honor, Judy.
ReplyDelete