Hello Dolly Bars

Products Used

By Chef Eddy Van Damme

Prep Time:

50m

Bake/Cook Time:

27m

Yield:

30 cookies

Hello Dolly Bars are a tasty mix of coconut, chocolate chips, butterscotch chips, pecans or walnuts, and a graham cracker base. We love coconut and therefore, instead of using canned sweetened condensed milk we made our own (easy-to-make) sweetened condensed coconut milk. If you want to make these bars completely dairy-free, replace the butter with coconut oil and replace butterscotch chips with dark chocolate chips.

Rating:

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Products Used

Ingredients

1 can (13-14 oz) coconut milk, full fat and unsweetened
1 cup Imperial Sugar Extra Fine Granulated Sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 stick (8 tablespoons) unsalted butter
1 1/2 cups graham cracker crumbs
1 cup semi-sweet chocolate chips
1 cup butterscotch chips or additional chocolate chips
1 1/4 cups chopped pecans or walnuts
1 1/2 cups shredded unsweetened coconut

Directions

Combine coconut milk and sugar in a saucepan. Bring to boil and turn to simmer. In beginning stages, stir occasionally and stir more near end of cooking/reducing. Continue to cook until mixture is reduced to about 1 1/3 cups.
Add salt and vanilla. Set aside.
Set aside a 9 x 13-inch rimmed cookie sheet or jelly roll pan. Line with parchment paper. Set aside.
Preheat oven to 350°F. Melt butter and stir into graham cracker crumbs. Press mixture evenly over surface of prepared pan.
Scatter chocolate chips, butterscotch chips, and nuts onto crust. Drizzle evenly with thickened coconut milk. Sprinkle with shredded coconut and place in oven.
After 20 minutes in the oven, check to see that coconut is not getting burnt. If needed, place a sheet of parchment or aluminum foil over pan. Bake approximately 27 minutes or until edges are turning golden-light brown.
Once cooled cut in squares. Store airtight for up to 3 days.

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