This is an upscale version of a childhood favorite. Recipe by Andrea Nguyen available here: http://www.vietworldkitchen.com/blog/2015/05/updated-magic-7-layer-cookie-bar-recipe.html#more Our modifications (not pictured): first, instead of a quarter sheet, we use a 9×13″ glass baking dish, the inside of which we brush with a neutral vegetable oil. After baking, we do not place this in the freezer (there isn’t enough room). Second, we often use Ghirardelli dark chocolate chips instead of chocolate chunks, reduce the sugar to 2 Tbsp, and reduce the salt to ¼-½ tsp. To avoid sticking, make sure to grease the baking dish well with a neutral oil or butter. (May 2015)
Note: During the pandemic, we tried this recipe with Guittard semi-sweet baking chips, which were flat, uneven disks that worked pretty well. (Aug. 2020).
Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Cooking Adventures 