MAGIC COOKIE BARS WITHOUT NUTS RECIPES
HELLO DOLLIES RECIPE | EPICURIOUS
Bar cookies are always brilliant, but these Hello Dollies are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.
Provided by Erin Renouf Mylroie
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (175°C). Line an 8 x 8–inch (20 x 20–cm)or 9 x 9–inch (23 x 23–cm) baking dish with parchment paper.
- In a large bowl, combine the crumbs from 35 smashed crackers and melted butter. Press the mixture into the bottom of the baking dish. Sprinkle the chocolate chips, peanut butter chips,nuts and coconut over the cracker layer. Drizzle the condensed milk over the top, trying to make it reasonably even. I use a spoon and slowly drizzle the milk, spoonful by slow spoonful. Sprinkle the remaining crushed crackers over the top of the milk.
- Bake for about 25 minutes, or until the coconut is golden brown and the edges are nicely toasted. Let the bars cool for at least an hour. Cut into small triangles by first cutting 9 squares, the cutting each square in half on the diagonal to get 18 triangles.Store the bars in the fridge.
HELLO DOLLIES RECIPE | EPICURIOUS
Bar cookies are always brilliant, but these Hello Dollies are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.
Provided by Erin Renouf Mylroie
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (175°C). Line an 8 x 8–inch (20 x 20–cm)or 9 x 9–inch (23 x 23–cm) baking dish with parchment paper.
- In a large bowl, combine the crumbs from 35 smashed crackers and melted butter. Press the mixture into the bottom of the baking dish. Sprinkle the chocolate chips, peanut butter chips,nuts and coconut over the cracker layer. Drizzle the condensed milk over the top, trying to make it reasonably even. I use a spoon and slowly drizzle the milk, spoonful by slow spoonful. Sprinkle the remaining crushed crackers over the top of the milk.
- Bake for about 25 minutes, or until the coconut is golden brown and the edges are nicely toasted. Let the bars cool for at least an hour. Cut into small triangles by first cutting 9 squares, the cutting each square in half on the diagonal to get 18 triangles.Store the bars in the fridge.
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From lovefromtheoven.com
From lovefromtheoven.com
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From dearcrissy.com
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From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
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From momontimeout.com
From momontimeout.com
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From tastesbetterfromscratch.com
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From epicurious.com
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From thespruceeats.com
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From thedietchefs.com
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From bellyfull.net
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From kitchenfunwithmy3sons.com
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From realsimple.com
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From food52.com
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From crazyforcrust.com
From crazyforcrust.com
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From trinakrug.com
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From food.com
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From marthastewart.com
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From trinakrug.com
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From askaprepper.com
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From prettysimplesweet.com
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From paleogrubs.com
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From tasteofhome.com
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From chocolatecoveredkatie.com
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