My sophomore year of college, I moved into my first ever apartment.
I was finally — finally — a real live adult. Of course, looking back, I realize just how FAR from adulthood I was. Sheesh! A 19 year old kid is still such a baby. But, you couldn’t have told me that. I was a woman. A grown up. Proof positive? I had an apartment just like “my girls” in Friends.
(yeah, I’m dating myself, aren’t I?)
The summer before I took possession of my first apartment keys, I started collecting household goods: battered pots and pans from sweet talcum powder and lavender scented ladies at my church … a mixed mash of plates and coffee cups from my grandmother … and my first cookbook.
I’ve talked about it before when I shared my Blueberries and Cream Bread, and I’m sure I’ll talk about it again; that little spiral-bound Adair UMC Cookbook was and is my favorite cookbook. It’s packed with the dishes of my childhood and memories of church pot-lucks, sneaking into the dessert table, and getting chased by boys around the Fellowship Hall.
These Hello Dolly Bars are from that cookbook, courtesy of a sweet, bottle-black haired woman by the name of DeDe. Golden brown coconut, caramelized condensed milk, and ooey-gooey chocolate … all baked atop a graham cracker crumb crust.
Not sold yet? Ever moaned when the Girl Scouts’ cookie season ended, crying over the fact you would have to wait another year before a purple box of Samoa’s would be in your cabinet? Then, this is the dessert for you. ‘Cause it’s like making your own Samoa cookies .. but richer and better.
Truth.
- 1.5 Cups Crushed Graham Cracker Crumbs
- 1 Can Sweetened Condensed Milk
- 1 Stick Unsalted Butter, melted
- 1.5 Cups Milk Chocolate Chips
- .5 Cups Toffee Chips
- 1 Cup Coconut Flakes
- Preheat oven to 350 degrees.
- In a 9x9 baking dish, pour in the melted butter and then add the crushed graham crackers. Mix well with a fork and then spread it in the bottom of the pan.
- Top with the chocolate chips and toffee chips.
- Pour the sweetened condensed milk over everything and then top with the coconut flakes.
- Bake for 20-30 minutes or until the coconut is browned.
- Remove and allow to cool before slicing and serving.
