Description
These are amazing. I love traditional Hello Dolly bars, but they are so rich. I found this recipe and tweaked it a bit. These aren’t cloying, and are getting added to my holiday cookie list.
Ingredients
- 1-½ cup Graham Cracker Crumbs
- ½ cups Flour
- 2 teaspoons Baking Powder
- ½ cups Butter, Softened
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 1-⅓ cup Shredded Coconut
- 1-½ cup Bittersweet Chocolate Chips
- 1 cup Butterscotch Chips
Preparation
Preheat oven to 350ºF.
Mix graham cracker crumbs, flour, and baking powder.
In the bowl of a mixer, beat butter and condensed milk until smooth. Add cracker mixture, and blend well. Take bowl off the mixer and stir in coconut, butterscotch and chocolate chips (it’s easier this way).
Line cookie trays with parchment paper. Scoop 1 tablespoon of the dough (or chips barely held together with dough) onto the tray. Bake for 11 minutes. The cookies will be brown around the edges and pale on the top.
Now here is the specific reason for the parchment paper: when your cookies come out of the oven, carefully lift a corner of the paper and slide the paper and the cookies onto your counter or a cooling rack. The cookies are very soft when they come out, and doing it this way keeps you from leaving them on the tray and overcooking the bottoms, or fighting to keep them together while lifting them off with a spatula.
Enjoy!
