Grandmas Hello Dollies Recipes

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.

Steps:

• 1. preheat oven to 350.
• 2. pour the butter into a baking sheet. sprinkle graham cracker crumbs in an even layer over top, followed by the coconut, the chocolate chips and the walnuts.
• 3. evenly drizzle the sweetened condensed milk over top, making sure to reach the edges. bake at 350 for 15 minutes, then turn the temperature down to 325 and bake an additional 10-15 minutes or until golden brown and bubbling.
• 4. let cool. before completely set, cut into squares and refrigerate.

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:

• 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.

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.