Dolly Madisons Bars Recipes

HELLO DOLLY BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish.
• Pour 1/2 the can sweetened condensed milk over the graham cracker crust. Sprinkle semisweet chocolate chips, walnuts, coconut, and white chocolate chips over the graham cracker crust; gently press chocolate, nuts, and coconuts into the crust. Drizzle remaining 1/2 can of condensed milk over the top.
• Bake in the preheated oven until fragrant and coconut is golden, 25 to 30 minutes. Cool completely before cutting into squares.

HELLO DOLLY COOKIE BARS

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Melt the butter in an 11 x 7 inch baking pan, making sure the sides of the pan are coated.
• Layer cracker crumbs, coconut, chocolate chips, chopped nuts and butterscotch chips in that order.
• Pour sweetened condensed milk over everything.
• Bake for 30 minutes or until light golden brown.
• Loosen from the pan; cool and cut into squares.

HELLO DOLLY BARS

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Lightly grease a 13 x 9-inch baking pan.
• Melt the butter in a small saucepan. Combine it with the graham cracker crumbs in a bowl and mix well. Spread and evenly pat the crumb mixture in the bottom of the baking pan.
• Sprinkle the semisweet chocolate chips evenly over the crumb mixture, followed by an even layer of the butterscotch chips, the flaked sweetened coconut, and finishing with the chopped walnuts.
• Drizzle the sweetened condensed milk evenly over the bars, without stirring, so the layers remain intact.
• Transfer to the oven and bake for 25 minutes.
• Cool the pan on a rack and then cut into bars.
• Serve and enjoy!

HELLO DOLLY BARS (ORIGINAL RECIPE)

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Grease a 9x13-inch baking dish with baking spray or butter. Line it with parchment paper and leave an overhang on the sides.
• In a large bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Spread and press the crust into the bottom of the greased baking dish.
• Pour 1/2 can of sweetened condensed milk over the crust. Top with semi-sweet chocolate chips, walnuts, coconut, and white chocolate chips. Gently press the toppings into the crust. Pour the remaining condensed milk evenly over the toppings.
• Bake for 25 to 30 minutes, or until lightly browned and the coconut flakes are golden. Let it cool to room temperature before slicing into squares.
• Using the overhangs, lift the baked dish onto a flat surface. Cut into bars with a sharp knife. Enjoy!

DOLLEY MADISON LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Butter four 8-by-2-inch round cake pans, set aside.
• Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form; set aside.
• In the clean bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer running, slowly add milk; mix until well combined. Sift together flour and cornstarch; slowly add to mixer and beat until well combined. Add vanilla and mix well.
• Gently fold in reserved egg whites and divide evenly between prepared pans. Bake until cake springs back when lightly touched, 30 to 35 minutes. Let cool in cake pans on wire racks, about 10 minutes. Remove from pans and let cool completely on wire racks.
• Place 4 strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Pour over about 1/2 cup icing, spreading evenly to cover. Repeat process with 2 more layers. Repeat process with two more layers. Place the remaining layer on top of the third layer and cover cake completely with remaining icing.

DOLLY MADISON BOUILLON

Steps:

• Combine all ingredients and simmer for 6 hours.
• Strain through a fine sieve; let stand in the refrigerator overnight.
• Skim off all the fat.
• Heat before serving.