Hello Dolly Bars Magic Cookie Bars Recipe The Wanderlust Kitchen

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HELLO DOLLY BARS



Hello Dolly Bars image

Making and eating Hello Dollies have been a tradition in our family for a long time. Every Christmas we always have to make these.

Provided by Cupcake Princess

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 7

1 ½ cups graham cracker crumbs
½ cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 ½ cups semisweet chocolate chips
1 cup chopped walnuts
1 cup shredded coconut
½ cup white chocolate chips

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.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 23.9 g, Cholesterol 16.5 mg, Fat 14.4 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 93.8 mg, Sugar 19.6 g

MAGIC COOKIE BARS (HELLO DOLLIES) RECIPE - (4.4/5)



Magic Cookie Bars (Hello Dollies) Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 7

1/2 cup butter, melted, 1 stick
1 1/2 cups graham cracker crumbs
1 (14-ounce) can Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts (I used walnuts)
NOTE: You can use butterscotch morsels for a different twist

Steps:

  • Heat oven to 350°F (325°F for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray, or make a parchment paper "sling"* . Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. NOTE: An offset spatula makes this easy to do. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork (I use the palm of my hand). Bake 25 minutes or until lightly browned. Cool.* Cut into bars or diamonds. Store covered at room temperature. I like to make a "sling" by layering two pieces of parchment paper, which has been lightly sprayed. This helps the parchment paper to "stick" to the pan. I also leave a couple of inches of overhang. That way, it's easy to lift the baked cookie out of the pan to cool on a rack. That way I can easily cut the bars with a long knife or a bench scraper.

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