HELLO DOLLIE COOKIE BARS
This recipe likely came from my mom’s mom—my mom was born in 1925, so you know it’s an oldie but a goodie! I absolutely love these rich cookie bars and, for some reason, I mostly bake them in the fall and winter.
All of my baking skills came from my mom’s patient teaching in her kitchen. Everything I know about from-scratch baking started with her.
Real, from-scratch baking feels like a lost art, but I’m encouraged to see it making a comeback. Bake more, cook more—it’s better for you, and it’s easier on the wallet too!
This is an oldie but a goodie! You don’t want to lose this recipe—it’s so simple and so delicious. The hardest part is waiting for the bars to cool. These cookie bars have been one of my favorites for years. Give them a try!
INGREDIENTS:
1 Cup of Graham Cracker Crumbs
½ Cup Unsalted Butter, melted
1 Cup Sweetened Coconut, shredded
6 oz of any kind of chocolate, butterscotch, peanut butter, whatever you like. I mix mine 3 oz chocolate chips and 3 oz butterscotch chips.
1 Cup Pecans, broken
1 15 oz. Can of Sweetened Condensed Milk
DIRECTIONS:
Pre-heat oven to 350 degrees F. Prepare an 8X8 inch square pan with cooking spray.
Mix together the melted butter and graham cracker crumbs. Press this mixture into the prepared 8X8 square pan.
Layer the coconut, chips and pecans on the crust. Then pour a can of sweetened condensed milk over it evenly.
Bake for 25 to 30 minutes and cool completely on a wire rack. Once cooled, cut into small squares and serve.
