Description
A patchwork of comforting textures and flavors: a crunchy graham cracker crust topped with layers of warm pecans, toasty coconut and smooth, melty chocolate all lathered in a rich, caramel coat of sweetened condensed milk.
Ingredients
Units
- 2 cups graham crackers - crushed ((about 12 -14 whole))
- 4 tbsp unsalted butter
- 1 1/2 cups pecan halves
- 1 cup unsweetened coconut flakes
- 1 cup dark chocolate chips
- 1 (14) oz can sweetened condensed milk
- 1 tbsp sea salt flakes (- optional)
Instructions
- Preheat oven to 350° F.
- Line a 9" x 9" square baking pan with parchment paper or spray with cooking oil and set aside.
- Crush the graham crackers by hand or by pulsing in a food processor.
- Melt the butter and pour it over the crushed graham crackers. Mix to combine.
- Gently press the graham cracker mixture into the prepared baking pan.
- Layer with pecans, chocolate chips and coconut flakes. Reserve a handful of each for finishing touches.
- Evenly pour the sweetened condensed milk over top of the layered ingredients.
- Bake for 20 minutes on the bottom rack of the oven. Sprinkle the top with the remaining mix of ingredients and bake for another 5 - 10 minutes until golden brown and the milk is caramelized and bubbly around the edges.
- Allow to cool in the pan for 20 minutes. Gently lift the sheet of Hello Dolly Cookie Bars from the pan by lifting the parchment paper. Allow to cool completely and cut into 9-12 bars. Top each bar with a sprinkle of sea salt and crank some Dolly Parton!
Notes
This recipe comes from my Great Grandmother's Boise, ID church cookbook from 1987. I suspect it originated from a label on a can of Sweetened Condensed Milk. This doesn't make the recipe any less special, it actually makes it extra special as it was like shared and treasured by many families.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: bars, cookies, Dessert