Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
2 cups graham cracker crumbs
1/3 cup melted butter
3 tablespoons sugar
1 cup chopped pecans
1 cup semisweet chocolate morsels
2/3 cup sweetened flaked coconut
1 (14-oz.) can sweetened condensed milk
How to Make It
Preheat oven to 350°. Combine first 3 ingredients in a medium bowl. Press mixture onto bottom of a lightly greased 13- x 9-inch pan. Bake 8 minutes. Sprinkle pecans, chocolate morsels, and coconut over hot crust. Pour condensed milk over top. (Do not stir.)
Bake at 350° for 20 to 25 minutes or until lightly browned and edges are bubbly. Let cool 1 hour on a wire rack. Cut into bars.
Somehow the classic recipe for Hello Dolly Bars has been perverted over the years by omitting the butterscotch chips that elevate this recipe to "Nectar of the Gods" status. You will have an infinitely better result by substituting half of the chocolate chips in this recipe with butterscotch chips.
Delicious and easy! I believe they are better with butterscotch chips, too. I add 3/4 cup of them to the ingredients listed. As far as the crust goes, I don't find it too dry. Doubt it makes any difference for moisture, but I process about 12 graham cracker sheets instead of using the ready made crumbs. (Update: the 12 sheets only ends up being about 1 1/2 cups of crumbs. Not dry at all this way!)
Made these for a Father's Day potluck -- added cranberries and they are super yummy. Only complaint, the graham cracker crust was a little dry and crumbly, so not sure if more butter was needed or more condensed milk (followed the recipe extactly). Regardless of the crumbs, still a solid "bar" treat!
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