Seventh Heaven Recipes
SEVENTH HEAVEN
Yield Serves 1.
Number Of Ingredients 5
Steps:
- Combine all ingredients, except the mint, in a cocktail shaker and shake vigorously. Strain into a cocktail glass and garnish with a sprig of fresh mint.
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- To make the cake: Preheat oven to 350° F. Arrange 2 oven racks in the upper and lower third positions of the oven. Line 2 12x17-inch baking sheets with parchment paper or silicone baking mats and coat with non-stick baking spray. Set the pans aside.
- Place the chocolate in a medium heatproof bowl and microwave at 30 second intervals, stirring between each one, until the chocolate is completely smooth.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy, about 2 minutes.
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- Melt butter in 9x13 baking dish in oven at 350 degrees until it becomes brown and bubbly, remove from oven and carefully add the graham cracker crumbs into the melted butter pushing the crumbs into the melted butter with a spatula.
- Sprinkle the chocolate chips, butterscotch chips, toffee bits, nuts and then coconut onto the crust.
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- 1. Preheat oven to 350 degrees and grease a 9 by 13 inch pan (or smaller if you want them thicker). I lined my pan with parchment paper to easily remove the bars to slice them.
- 3. Layer in white chocolate chips, toffee pieces, coconut (only 1 cup), almonds and then top with the remaining coconut. Pour sweetened condensed milk on top.
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