I have been dying to make the seven layers of sin bars from the Sugar Cube cookbook (as if I don’t make enough things from there but they are always amazing).
However, this continued the trend for the Northwest meal I made for my friend.
He was very nice to treat me to a rabbit stew, sauerkraut and mashed potato meal twice this week so I thought I would make him a true meal from the Pacific Northwest.
I made pinot noir soaked lamb, gooey decadent mac and cheese and sauteed asparagus with chantrelles.
The seven layer bars were interesting to make. They did neatly make seven layers of sugary goodness but some of the preparation was work. I watched the new “Cinderella” movie while I crunched up graham cracker crumbs and Ruffles potato chips in storage bag.
The Ruffles chips were an interesting addition and added a nice crunch and slight saltiness to the sweet. And the recipe also called for salted cashews that made the cookie more textured and buttery.
I may have ate a row of these on Friday night.
You do have to be careful to let these cool properly though, or else the wax paper will stick to the cookie.
These were a nice treat to nibble after we finished the decadent meal, but be careful they are really addictive.
And now I have all the ingredients around to make more.
