Hello Dolly Squares Food

HELLO DOLLY BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish.
• Pour 1/2 the can sweetened condensed milk over the graham cracker crust. Sprinkle semisweet chocolate chips, walnuts, coconut, and white chocolate chips over the graham cracker crust; gently press chocolate, nuts, and coconuts into the crust. Drizzle remaining 1/2 can of condensed milk over the top.
• Bake in the preheated oven until fragrant and coconut is golden, 25 to 30 minutes. Cool completely before cutting into squares.

HELLO DOLLY BARS

Steps:

• Preheat oven to 350 degrees. In a 13 by 9 inch baking pan mix together butter and graham cracker crumbs. Press into bottom of pan.
• Sprinkle coconut, chocolate chips, and walnuts in layers evenly over crust. Drizzle sweetened condensed milk over the top. Bake for 25 to 30 minutes. Let cool completely before cutting into squares.

HELLO DOLLY SQUARES

Steps:

• Mix together maregarine graham wafer crumbs. Pat into 9x9-inch pan.
• Sprinkle evenly with coconut, walnuts, and chocolate chips.
• Pour Eagle Brand over top. Better to pour after each layer.
• Bake at 350F for 30 minutes.
• Cool. Cut in squares.

HELLO DOLLIES I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of an 9x9 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top.
• Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.

HELLO DOLLY COOKIE BARS

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Melt the butter in an 11 x 7 inch baking pan, making sure the sides of the pan are coated.
• Layer cracker crumbs, coconut, chocolate chips, chopped nuts and butterscotch chips in that order.
• Pour sweetened condensed milk over everything.
• Bake for 30 minutes or until light golden brown.
• Loosen from the pan; cool and cut into squares.

HELLO DOLLIES

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 DOLLY BARS

Steps:

• Pour melted butter into 13X9 baking pan.
• Sprinkle graham cracker crumbs over the melted butter.
• Sprinkle pecan pieces over the graham cracker crumbs.
• Break up chocolate bars and cover over the pecans.
• Sprinkle coconut flakes over the chocolate bars.
• Pour condensed milk over coconut flakes.
• Bake at 350 F for 25 minutes or slightly brown on top.
• Cool then cut into bars.
• Can be stored at room tempeture for up to two weeks.

HELLO DOLLIES

Steps:

• Mix brown sugar, butter and cracker crumbs and press into a square pan.
• Sprinkle the coconut evenly on top.
• Sprinkle the chocolate chips even on top of the coconut.
• Pour the Eagle Brand evenly over top to completely cover.
• Sprinkle with the slivered almonds.
• Bake at 400 degrees F. for 15-20 minutes.