HELLO DOLLY BARS (MAGIC COOKIE BARS) RECIPE - THE WANDERLUST KITCHEN
This Hello Dolly Bars recipe is amazing with graham cracker crust topped with pecans, chocolate chips, coconut and sweetened, condensed milk.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Line a 9" x 13" glass baking dish with parchment paper that overhangs the edge of the dish. Butter the parchment paper.
- Crush the graham crackers in a large food storage bag. This can be done by hand or with a rolling pin, just be careful not to puncture the bag. Or you can use graham cracker crumbs if your store carries them. Measure out 2 cups of the crumbs and pour them into the 9" x 13" glass baking dish.
- Add the melted butter to the dish and mix well. Then press it down evenly with your hands.
- Sprinkle the chopped pecans evenly across the top of the graham crackers.
- Sprinkle the chocolate chips evenly across the top.
- Sprinkle the coconut evenly across the top.
- Pour a small stream of the sweetened, condensed milk over the top in a grid pattern so that the milk is evenly distributed across the top.
- Bake for 20-25 minutes. Check at 20 minutes and stop baking when the coconut on the edges is golden brown.
- Allow to cool for an hour before cutting and serving.
- Cut the bars into a 4 x 6 grid to yield 24 hello dolly bars. If you want larger or smaller bars, then cut to your liking.
- Store the bars in an airtight container with wax paper between the bars to keep them from sticking together. You can store them unrefrigerated for five days, in the refrigerator for a week or freeze them for later.
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