Best 7 Three Layer Keebler Bars 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.

3-LAYER BARS

Steps:

• First Layer - Mix all ingredients together to form a crumbly mixture.
• Press into the bottom of a 9 x 13" pan, pressing firmly.
• Place pan in the freezer to set while preparing the next layer.
• Second Layer - Mix the first three ingredients together, using enough milk to make a stiff, frosting-like consistency.
• If desired, add a drop of yellow food coloring.
• Do not add too much milk, you want the mixture to be pretty stiff, but still spreadable.
• Remove the pan from the freezer and scrape the second layer onto the first, spreading as evenly as possible, and then using your hands to press down to smooth.
• Return pan to freezer.
• Third Layer - Melt the chocolate chips together with the butter. You can use a double boiler, but I have had good luck using a small saucepan and very low heat, with stirring.
• Remove the pan from the freezer.
• Pour the melted chocolate mixture over the second layer.
• Working quickly (before the chocolate sets), spread the chocolate layer evenly.
• Return the pan to the freezer for no more than a few minutes. You want the chocolate to begin to set before you cut the bars - but if you wait too long, the chocolate will be too hard and you won't be able to cut through it without it breaking. The point at which the chocolate loses its shine and takes on a dull appearance is the right time to remove the pan from the freezer and cut into small squares.
• After cutting, return to the freezer to harden completely, then remove from the pan.
• Store in the refrigerator.

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.

RASPBERRY LAYER BARS

Steps:

• Preheat oven to 350 degrees (325 for glass dish.) Mix melted butter, sugar and crumbs together; press firmly into 13x9 inch baking pan.
• Pour sweetened condensed milk evenly over crumbs; chill for 10 minutes.
• Layer in raspberry jam over condensed milk.
• Top with coconut and nuts and bake 25-30 minutes or until lightly browned.
• Cool in pan on rack.
• Chill if desired.
• Cut into bars and serve.
• Store loosely covered at room temperature.

YUM-YUM NO BAKE 3 LAYER BARS

Steps:

• Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
• BASE LAYER:.
• In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges.
• Heat and stir for 1 minute more. Remove from heat and stir in peanut butter until melted.
• Stir in rice cereal and cornflakes until coated.
• Press mixture into the bottom of prepared pan.
• PUDDING LAYER:.
• in a medium saucepan, melt the 3/4 cup butter.
• Stir in powdered sugar, dry vanilla pudding mixes, and milk.
• Spread pudding mixture over cereal layer; set aside.
• FROSTING:.
• In a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted.
• Spread frosting over pudding layer.
• Cover and chill about 1 hour or until set.
• SERVING:.
• Remove set mixture from pan by lifting foil.
• Place on a cutting board; cut into 64 bars.
• TO STORE: Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

KEEBLER BARS

Steps:

• 1. Butter 9 x 13" pan. Place one layer of Keebler crackers on bottom of pan.
• 2. Boil the above ingredients for five minutes. As soon as you see bubble, decrease heat. Pour over crackers. Add top layer of crackers (lining up with bottom layer). MELT: 1/2 c. chocolate chips 1/2 c. butterscotch chips 2/3 c. peanut butter Pour/spread over Keebler crackers