Makes 48 small, thick bars
Shortbread (Layer 1):
3/4 cup (1 1/2 sticks) unsalted butter
2 cups all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
Chocolate Layer (Layer 2):
16 ounces good-quality semi-sweet chocolate
1/2 cup (1 stick) unsalted butter
1 (14-ounce) can sweetened condensed milk, such as Eagle brand
1 pinch salt
Oatmeal-Hazelnut Layer (Layer 3):
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup + 1 Tablespoon all-purpose flour
1/2 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cup uncooked oatmeal
1/2 cup + 1 Tablespoon whole-wheat flour
1 teaspoon grated lemon zest
1/2 cup (about 2 1/2 ounces) hazelnuts
Remaining Layers: (Layers 4-7)!
1 (7-ounce) bag flaked coconut
1/2 (17 1/2-ounce) jar caramel sauce
1 (18-ounce) jar seedless raspberry jam
1 (7-ounce) jar Marshmallow Creme
To toast hazelnuts (see Layer 3):
Preheat oven to 325ºF.
Spread nuts on an ungreased cookie sheet.
Bake for 5 to 7 minutes, stirring often.
Rub off the papery skins.
Coarsely chop nuts and set aside.
To prepare shortbread:
Preheat oven to 350ºF.
Cut 1 1/2 sticks butter into 1/2-inch cubes.
Combine butter, 2 cups flour, 1/2 cup brown sugar and salt.
Mix until small clumps form.
Sprinkle mixture into 9-by 13-inch pan.
Pat evenly onto bottom and partway up sides.
Bake 15 to 20 minutes until golden brown.
To prepare chocolate layer:
Melt chocolate and butter together in a double boiler, stirring occasionally.
Stir in condensed milk and salt until smooth.
Spread over shortbread crust.
To prepare oatmeal-hazelnut layer:
In a large bowl, cream together the 1 stick of butter and 1 cup brown sugar until fluffy.
Add egg and vanilla extract; cream again.
Add 1/2 cup plus 1 Tablespoon flour, baking powder, salt, cinnamon, oatmeal, whole-wheat flour and toasted hazelnuts and mix gently.
Add lemon zest and mix gently.
Set aside (for later use).
Sprinkle the coconut evenly over the crust.
Drizzle the half-jar of caramel sauce over the coconut.
Stir jam to make it spreadable, then smooth it over the caramel sauce.
In a microwave warm marshmallow creme, stirring occasionally, to make it spreadable, then smooth it over the jam.
Using fingers, crumble spoon-size pieces of hazelnut-oatmeal mixture on top of creme; do not completely cover top - allow other layers to bubble through.
(Leftover mixture can be made into drop cookies, baked on ungreased cookie sheet for 8 to 10 minutes).
Bake bars for 10 to 15 minutes, turning pan several times as it bakes.
Use hot knife to cut.