Hello Dolly Bars

I think that bars are a Midwestern thing. Most people 'round these parts know how to make a good bar.

I sort of do. I am unable to replicate my grandmother's Hello Dolly bars and I have no idea how she made them taste so good. And she also passed away a few years ago and I regret never asking her how she made them. I'm hoping that my mom has some secret stash of recipes somewhere...

P.S. You don't need to coat the pan in cooking spray or anything like that. These bars come out great with the amount of butter already in the "crust" part... I found out the hard way.

Hello Dolly Bars

• 1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
• 2 tablespoons butter, melted
• 1 tablespoon water
• 1/3 cup semisweet chocolate chips
• 1/3 cup butterscotch morsels
• 2/3 cup flaked sweetened coconut
• 1/4 cup chopped pecans, toasted
• 1 (15-ounce) can fat-free sweetened condensed milk

1. Preheat oven to 350°.
2. Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess parchment paper around top edge of pan.
3. Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat mixture into an even layer in pan (do not press firmly). Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack.

Note: They can create a sticky mess in the pan, so it's crucial to line it with parchment paper. Because the milk needs to seep into the graham cracker crumbs, don't pack the crumbs too tightly in the bottom of the pan.

Julianna Grimes, Ann Taylor Pittman, Cooking Light
DECEMBER 2007