All my friends were confused when I said I was making Hello Dolly bars for my counseling class party. Most people know them as 7-Layer Bars, or Magic Cookie Bars, or one of a billion little titles. Hello Dolly bars are the cookies that have graham crackers at the bottom, a bunch of layers of things like chocolate chips and butterscotch chips and pecans and coconut, and then you pour a can of sweetened condensed milk over the top and bake it. Deliciousness ensues.
I've always loved these cookies, so I was happy to find a healthier version from Cooking Light. I made them super-quickly between work and class yesterday. And I suppose people liked them since I came home with only one little square. Hooray!
Note: I did not use parchment paper and it did not make a sticky mess.
Moving Challenge: I used up chocolate chips, butterscotch chips, and sweetened coconut that I had in the freezer.
Hello Dolly Bars
These bar cookies are also known as seven-layer bars. They can create a sticky mess in the pan, so it's crucial to line it with parchment paper. Because the milk needs to seep into the graham cracker crumbs, don't pack the crumbs too tightly in the bottom of the pan.
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
2 tablespoons butter, melted
1 tablespoon water
1/3 cup semisweet chocolate chips
1/3 cup butterscotch morsels
2/3 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 (15-ounce) can fat-free sweetened condensed milk
Preheat oven to 350°.
Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess parchment paper around top edge of pan.
Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat mixture into an even layer in pan (do not press firmly). Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack.
Yield: 2 dozen (or 9-ish)