I’ve mentioned to you before how much I love butterscotch. Well, the only thing better than butterscotch, is butterscotch mixed with chocolate. Oh, and coconut. Oh, and sweetened condensed milk. Oh, and graham cracker crumbs. Yep. Nothing better ;). It wasn’t until recently that I became friends with coconut. Not just any coconut, though. Toasted coconut. I still can’t do straight up coconut or even coconut shreds on say coconut cake like my Mimi made. It just is too squeaky in my teeth. I love the flavor of it, though. Toasted coconut is just the ticket for me and my sensitive teeth. It’s perfect. Oh boy, oh boy. These tasty treats are aptly named. You take one bite and you can’t help but exclaim, “Well, hello, Dolly! These sure are good!” Need to knock the socks off of a crowd? This is it, y’all. This.is.it. That is if you can bring yourself to share them!
Hello Dolly Bars
2 cups graham cracker crumbs
1/4 cup sugar
1 1/2 sticks of butter,melted
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 can sweetened condensed milk
1 1/2 cups sweetened shredded coconut
Preheat oven to 375 degrees. Spray a 9×13 pyrex dish with cooking spray. Mix graham cracker crumbs, sugar, and butter and press into pyrex. Bake about 10 minutes until firm. Sprinkle crust evenly with chocolate chips and butterscotch chips. Drizzle with sweetened condensed milk. Sprinkle with shredded coconut. Bake until coconut is toasted about 10-15 minutes. Cool and serve.
Yields: 12 servings
Recipe Source: Martha Stewart