Holiday seven layer bars with cranberry, walnut and ginger
Claire Saffitz x Dessert Person · ♥ 5.7K likes · 173.9K views · 16 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 12 oz Biscoff cookies
Crush the cookies fine in a resealable plastic bag with a rolling pin.
Ingredients and equipment
- 1 stick unsalted butter
- salt
- 1 whole egg yolk
Put the crumbs in the bottom of the baking dish, drizzle over the melted butter, add a big pinch of salt and the egg yolk.
Binding and pressing the crust
Mix until the crumbs are evenly hydrated, then rub the mixture between your palms to break up larger wet pieces and distribute evenly.
- 2½ oz crystallized ginger
Bake the crust alone about 15 minutes, until it is fragrant and toasty, firm to the touch, with slight darkening at the edge.
- 4 oz walnuts
- 1 can sweetened condensed milk
Chop the crystallized ginger; coarsely chop the walnuts.
- 1 whole egg white
- salt
- 1–2 tsp vanilla extract
- cinnamon
Whisk the condensed milk with the reserved egg white, a big pinch of salt, the vanilla and a big pinch of cinnamon.
- 1 bag fresh cranberries
Scatter the cranberries over the baked crust, picking out any shrivelled ones.
Layering cranberries, nuts, ginger and oats
- old-fashioned rolled oats
Layer the walnuts, then the ginger, then the oats over the cranberries.
Pour the condensed milk mixture over the top so it soaks down through the layers.
Condensed milk glue and coconut on top
Cover loosely with foil and bake to give the cranberries a head start, then uncover and bake until the coconut is golden.
Cool completely before slicing; chilling 30 minutes to an hour and returning to room temperature gives cleaner cuts.
Cooling, cutting and tasting