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Seven Layer Cookie Cups

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Confession:  I’ve never had or made 7 layer bars.  But ever since I created the salted caramel cookie cup recipe, my friend Dawn (and her husband Rex!) have been asking me to try a cookie cup filled with 7 layer bar ingredients.

Now that I’ve tried them, I am in love with 7 layer bars.  The bars are very easy to make and there are tons of recipes online for them.  There are many variations of ingredients, but I made my cups with Dawn’s favorites.  The cups are a little more time consuming than plain bars– but very, very fun!  The cookie cup holds all the yummy ingredients together and adds a dense sweet layer to the typical bar recipe.


  • 1 tube of refrigerated sugar cookie dough
  • 1c. of finely crushed graham cracker crumbs
  • 1/2 c. chopped pecans
  • 1c. semi-sweet chocolate chips
  • 1/4c. butterscotch chips
  • 1c. shredded coconut
  • 1 can of sweetened condensed milk

(yep, thats 7 ingredients!)


  • Preheat oven to 350 degrees.
  • Using clean hands, knead together graham cracker crumbs and cookie dough until all crumbs are incorporated.
  • Divide dough evenly among 12 (standard size) muffin cups.
  • Bake at 350 degrees for 12 to 14 minutes
  • Press centers of baked cookies in, forming a cup. I use a mini tart shaper for this and it makes it SO easy- you can use the end of a wooden spoon too, if you want.  The inside of the cookies might still be a little undercooked at this point — that is ok!
  • Layer the remaining dry ingredients in each cookie cup, saving some coconut aside.
  • Place sweetened condensed milk in a zip top bag, clip a corner and drizzle the condensed milk into each cup over and around all the ingredients.  I went to each cup twice, as the liquid seeped down into all the layers there was room for more on top.
  • Sprinkle top with shredded coconut and place back in the oven at 350 degrees for about 10-15 minutes.  Watch for your coconut to brown on top– that is your cue to pull them out!
  • Cool completely in pan.  
  • Use a small knife to run around edge of each cup and pop it out of pan when cooled.

My thoughts:  I love them!  You could experiment with ingredient variations to this if you don’t like nuts or coconut for example. I like them as is.  Since I’d never had a 7 layer bar, I was depending on Dawn and Rex to judge the taste- they give them a thumbs up!  If you want gooey chocolate and coconut then this is YOUR dessert!  Enjoy!

Pecan Pie Cookie Cups

Dark chocolate and pecans baked in a soft sugar cookie cup–yum!


  • One tube of Pillsbury Refrigerated Sugar Cookie Dough
  • About 2 cups of pecan halves
  • 2/3 c. dark chocolate chips (I use the Ghirardelli 60% Cacao Bittersweet Chips)
  • 1 T. corn syrup
  • 1/4 c. heavy whipping cream


  • Preheat oven to 350 degrees.
  • Spoon about 1 T. of cookie dough into a ball in 24 mini-muffin cups.
  • Press into bottom and sides of cup (I use a Mini Tart Shaper )
  • Place one pecan half in the bottom of each cup.
  • Chop one cup of pecan halves into tiny pieces.
  • Mix together chopped pecans, corn syrup, whipping cream and melted bittersweet chocolate.
  • Use a zip-top bag to pipe pecan mixture into cups (just clip a nice big corner off so that the pecan pieces can fit through!)
  • Top with another pecan half
  • Bake at 350 degrees for about 16-18 minutes.
  • Allow cups to cool completely in pan.
  • Once completely cool, twist each cup a bit to free it from the pan and removeMy thoughts:  I usually love my experiments…but I didn’t really like these (just being honest here…)  My friends and co-workers LOVED them though…  I think I just needed milk chocolate instead of the bittersweet.  I need my sweet!  These were a huge hit though- so the bittersweet apparently works for most people.  ENJOY!!

Homemade Caramel Turtles

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Soft creamy caramel tops chocolate and pecans– a quick and easy treat.


  • about 2 cups of whole pecans.
  • 12oz (one bag) of Wilton Dark Candy Cocoa Melts
  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 (14oz.) can of sweetened condensed milk


  • Line pecans  up in squares on parchment paper

  • Melt candy melts in microwave in 30 second increments, stirring in between until smooth.
  • Spoon chocolate over pecans, filling in the center space and spilling it over about half of each pecan.
  • While this hardens, make caramel sauce (this recipe makes more caramel than you need, but you can refrigerate the rest and use as an ice cream topping later…or you can cut this part of the recipe in half- you will just have 1/2 a can of sweetened condensed milk left…?)
  • Melt unwrapped caramels, butter and sweetened condensed milk over the stove until smooth.
  • Spoon caramel into the center of each turtle (try to keep as much as you can on the chocolate- it will harden some, but it is a soft caramel)
  • Allow these to harden (refrigerate if necessary) and ENJOY!!!!!

My thoughts: Easy and yummy!  I was surprised at how good the candy melts tasted in this- obviously using real chocolate would be a bit fussier and probably a much better flavor- but everyone loved these and I think the melts worked just fine.  These are messy looking turtles- I wouldn’t fuss over making them look perfect- I think the messy look makes them fun and DEFINITELY home-made!!!! 🙂

This recipes was shared on these wonderful blogs: The Girl Creative, Sweet as Sugar Cookies, Bacon Time with the Hungry Hypo, This Chick Cooks, At Home With Haley, Cupcake Apothecary


German Chocolate Disaster.

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I like recipes— love them in fact!  I usually prefer to create my own recipes, but once in awhile someone will recommend a recipe so highly that I simply have to try it.  This was the case with this german chocolate cake.  It is from and you can click here to get the original recipe.  The friend who recommended it (Spencer) is a chef and literally everything he makes is amazing– so here goes:

The cake is incredibly time consuming in my opinion….MUCH too time consuming for a blog called EASYbaked anyway 🙂 ….I made this crazy from-scratch cake and had all three pans stick (I should have added a circle of parchment paper to the bottoms….) and fall apart.

only two 1/2 layers were useable- saved the rest for a trifle

The recipe involves separating eggs and whipping into stiff peaks and melting german chocolate and adding buttermilk and cake flour…….yeah- buy a german chocolate cake mix– the cake was good- probably one of the best scratch cakes I’ve made- but it was not quick or easy….your call 🙂 .  The icing, on the other hand, was TO DIE for!  I will never buy German chocolate frosting again— easy and quick and soooooo good!!    so….







  • 1 German chocolate cake mix (with oil and water to make according to box) -or be brave and make it from scratch (it is really yummy)- remember the parchment paper!!!
  • 1c. sugar
  • 1c. evaporated milk
  • 1/2c. butter
  • 3 egg yolks (beaten)
  • 1 1/3c. flaked coconut
  • 1c. finely chopped pecans.
  • 1 t. vanilla extract
  • 1/4c. whipping cream
  • 1/2c. semisweet chocolate chips


  • Prepare cake mix as directed, baking in two 8 or 9 inch round cake pans (or make cupcakes even— the star of this show is the icing!)
  • FROSTING :  In saucepan combine sugar, evaporated milk, butter and egg yolks.  Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes).
  • Remove from heat and stir in pecans and coconut.
  • Chill until thick enough to spread.
  • Slice each cake in half, forming 2 layers.
  • Layer cake with icing.
  • GANACHE: Heat whipping cream in a small saucepan until bubbling at edges (about 30 seconds).  Add chocolate chips, cover and allow to sit for 5 minutes.  Stir until smooth.  Pour over top of cake and allow this to drizzle down the sides.
  • ENJOY!!!


This recipe was shared on these wonderful blogs: 

Turtle Upside-down Cake

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Layers of chocolate cake, caramel, pecans and chocolate chips make this cake unique and DELICIOUS!!!


  • 1 box of german chocolate cake mix
  • eggs, oil and water needed to make mix according to box
  • 30 Kraft caramels (unwrapped)
  • 8 oz. Philadelphia cream cheese
  • 1c. chopped pecans
  • 1c. semi-sweet chocolate chips


  • Preheat oven to 350 degrees.
  • Coat sides and bottom of 9-Inch Springform Pan
    with cooking spray and place a circle of parchment paper in the bottom.
  • Make cake mix as directed.
  • Scoop 1/2 of cake mix into bottom of pan and bake for 2o min.
  • While cake is baking, heat cream cheese in a saucepan over medium heat until smooth.
  • Add caramels and stir constantly until completely melted and smooth.
  • After 20 minutes, remove cake from oven.  Pour nuts and chocolate chips over partially baked cake layer.  Pour caramel over (this may sink slightly in the middle.)
  • Carefully scoop remaining cake mixture over the top, covering all of the caramel and bake for an additional 25-30 minutes (until center is firm and a cake tester comes out clean).
  • Remove from oven and run a knife around edges of pan.  
  • Allow to set until cool.  
  • Remove edges of pan and then turn over by setting serving plate on top of cake and flipping.  Remove pan bottom and parchment paper.
  • Top with powdered sugar and caramel sauce if desired.
  • ENJOY!

My thoughts:  I created this cake recipe thinking I could enter it into the RWOP contest (dessert week is coming!)  It simply took too long to completely cook and set though (the contest has a one hour limit).  I had to post it here for you all though because it was SO tasty!   Enjoy!

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