Has anyone ever made these seven-layer bars (I've always called them Venetians)?

C

cheezz

Well-known member
I've made them several times and notice on this recipe that they say it is much easier to cut the bars neatly when they are thoroughly frozen (see note #3 at bottom)... now, I know what chocolate does when it gets cold and if you try and cut it, it just cracks. I can't imagine it being any different when frozen.

Anyone?

http://smittenkitchen.com/2008/12/seven-layer-cookies/

 
My BIL used to make them and I had no idea they were that much work

and I can't imagine cutting them when frozen - like you say, I think the chocolate would crack and break.

Just as a side note - my brother-in-law died shortly after Christmas one year a while ago and we still had some of these cookies in the house. I tried to preserve one somehow and turn it into a Christmas decoration for one of his kids who used to bake with him, but it never really turned out. I think it's still in our freezer though.

 
When I think of seven-layer bars, I think of the ones they also call Magic Bars with

condensed milk, coconut, and butterscotch. Yum, one of my favorites! Although the Venetians are good too ;o)

 
I make them once a year for Christmas plates, Jane. I agree- the chocolate would crack and

ruin the look of the cookies.

 
What about a HOT knife slicing through the frozen cookies? Does almond paste

get hard too? I've never worked with that.

 
if you still have some frozen, could you do a test and try cutting into the chocolate for me??

 
I've always trusted Smitten Kitchen, so may try this.... I can always let them defrost

and then cut them if it doesn't work on the trial run. A hot knife is a good idea!

 
Sorry - I only have one left and that's a precious memory... someday I hope to

find a way to preserve it for said ornament, above :eek:)

Besides, it's so old I'm sure it wouldn't be a very good test anyway... the cake part is probably very dried out and brittle (better for me, not so good for a test).

 
Hey D,

what about Mod Podging it? It is a water-based sealant used to decoupage things. It might just work. You might try it on something else first to see how food reacts to it. Remember those bread bowls made out of bread dough and then varnished or maybe Mod Pogdged to use as a serving dish? Something along those lines. I had something similar; a jar of pickled watermelon rind from hub's uncle. I just adored him as he was really into cooking, canning and quilts. After he died, I could never bring myself to throw away that jar of pickled watermelon rind. Hub threw it away in the move so I didn't even know about it until after the fact. Which was fine with me.

 
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