The Collier-Kelly Cookie Bar: Seven Layer Cookies

Categories: Recipes // Tags: .

Jan 1, 2017 // By:Robin // No Comment

I am so happy to share that we have a new family member – Courtney! This past November she married my nephew Schuyler in a beautiful ceremony held at the Hilliard Art Museum (University of Louisiana – Lafayette).

I was asked to help prepare a Cookie Bar – for a dose of extra sweets that complimented an absolutely gorgeous wedding cake by Debi Cakes, LLC.  They also had a wonderful cajun buffet complete with my favorites of crabmeat au gratin and meat pies.  Unfortunately, I cannot remember the name of the caterer, but I will come back and add the name once I ask my sister, Lori.  [update:  the caterer was Two Guys Catering with Chef Lonnie Pope.]

 

Anyway, I am so happy that it was a magical night for Courtney and Schuyler, and I am honored that they asked me to help out.  There were 9 different cookies on the bar, including one we’ve already discussed… THE cookie of all cookies, the Nora Ephron Peanut Butter Cookie by Tom Douglas.  I will continue to add the recipes for the various other cookies.

This one, the Seven Layer Cookie, was the very first one to run out, so it is only right that it is the next one that I share here.  Not to mention that I had so many people requesting the recipe.

But first, where did we get the recipe?

Back in the 1980’s, my sister Nancy used to hold Christmas cookie exchanges every year where we would bake our favorites and share the recipes.  This one was made every single time – thus it appeared in every single Cookie Exchange booklet.  Today you can do a quick search and you will find various versions of this cookie posted on a lot of different sites.  Each one seems to vary the recipe with different kinds of flavors, both with and without coconut.

I hope you enjoy!

Aunt Ra

Print Recipe
Seven Layer Cookies
Seven Layer Cookies
Course Desserts
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Desserts
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Seven Layer Cookies
Instructions
  1. Mix together the butter and graham cracker crumbs.
  2. Press into a buttered 7 X 12 pan.
  3. Layer remaining ingredients. Gently pressing each layer into the previous layer. (For this version, I kept the pecans whole and left them be the top layer, securing them with more melted chocolate when necessary.)
  4. Bake at 350 degrees for 20-30 minutes. This should be slightly browned and bubbly.
  5. Cool thoroughly before cutting.
Recipe Notes

Possible original source: the label of a can of Eagle Brand Sweetened Condensed Milk

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About Robin

So what do I do? I am a librarian by degree, a data geek - er Institutional Researcher by profession, an all-around Arts lover and a home cook by passion. It's all about having fun and spreading happiness.

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