Three Layer Cookies Recipes

TRIPLE-LAYER COOKIE BARS

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan. , Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned. , Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars.

TRIPLE LAYER COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
• In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.

RAINBOW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
• In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
• Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
• Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
• Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

THREE LAYER COOKIES

Steps:

• Cook butter, cocoa and sugar over low heat until blended.
• Add vanilla and egg, cook 5 minutes longer, stirring.
• Add graham cracker crumbs and nuts.
• Press into buttered 9" pan and cool.
• Second Layer:
• Mix milk and pudding-add to butter. Mix well.
• Add sugar and beat until smooth.
• Spread on first layer and let set.
• Third Layer: Melt chocolate chips and butter in a double-boiler. Spread on top of other layers.
• Score into squares and refrigerate.

THREE-LAYER NO-BAKE BAR COOKIES

Steps:

• 1. Prepare a 13x9x2" pan with foil, extending foil over the pan edges. Set aside.
• 2. In a medium saucepan, heat 1/2 cup butter over low heat until melted.
• 3. Stir in sugar, cocoa powder, and egg.Heat up over medium-low heat for 3 to 4 minutes or until blended and slightly thickened (160°), whisking constantly. Remove from heat; stir in vanilla.
• 4. Stir in graham cracker crumbs, coconut, and nuts until well mixed. Press mixture into prepared pan and place in the refrigerator to chill.
• 5. For middle layer : In a small bowl, combine the milk and pudding mix; set aside.
• 6. In a large bowl, beat the 1/2 cup softened butter with an electric mixer on medium speed for 30 seconds.
• 7. Beat the pudding mixture into the butter until mixed all together . Beat in 2 cups powdered sugar until smooth. Spread over cooled crust layer in pan ; cover and chill for 30 minutes or until pudding is set.
• 8. For the top layer : Mix 1/4 cup butter with the chocolate chips and place in the micro on 50% power for 45 to 60 sec. stirring every 20-30 sec. Let cool slightly and pour over the cookie bars and spread out evenly , lightly sprinkle the melted chocolate with coconut and refrigerate until cooled.
• 9. Lift the chilled bar from the pan and cut into squares , should make 48 bars depending on how big you cut them.
• 10. TO STORE : Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.