Chocolate Hello Dollies Recipes

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.

Steps:

• 1. Place a rack in the center of the oven and preheat oven to 350. Set aside an ungreased 15x10 inch jelly roll pan.
• 2. Place the cake mix and butter in a large mixing bowl. Cut the butter into the cake mix with two knives or a pastry blender until the mixture is crumbly. Sprinkle the mixture over the bottom of the jelly roll pan and press into the pan with your fingertips to form a crust.
• 3. Sprinkle the top of the crust evenly with the butterscotch chips,chocolate chips,coconut and nuts. Pour sweetened condensed milk evenly over all the ingredients. Place the pan in the oven.
• 4. Bake the bars until they are lightly browned and bubbly all over, 25 to 30 minutes. Remove the pan from the oven and place it on a rack to cool for 30 minutes. Cut into bars.
• 5. Store these bars,covered in plastic wrap or foil at room temp for up to 5 days. Or freeze them, wrapped in foil for up to 6 months. Thaw the bars overnight on the counter before serving.

Steps:

• Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
• In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
• Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
• Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Spread melted butter in a 9 x 13 pan.
• Sprinkle with graham crumbs.
• Add the nuts, chips and coconut, sprinkling evenly over crumbs.
• Cover all with condensed milk.
• Bake for 25 minutes.
• Allow to cool and cut into squares.

Steps:

• Preheat oven to 350.
• Melt butter in 13x9 pan. Sprinkle graham crumbs evenly over butter. Sprinkle coconut over crumbs.
• Pour sweetened condensed milk over all and bake about 20 minute until lightly browned.
• In saucepan over low heat, melt chocolate and butterscotch chips. Spread evenly over hot coconut layer.
• Cool a while, then chill before cutting.