My college friend, Kelli, was the first young person I met who really knew how to cook. Her mom was the best cook that I remember. I loved to go to her house in Nashville during breaks and holidays because she was a such a great hostess, and this is the type of thing, as a teenager, I never forgot. She always sent us home with “Hello Dolly” cookies, which I never heard of until then. Now, these cookies are a staple at my house, and my kids love them too. These are great to make during the summertime while the kids are out of school. They’re so easy, even the kids can join in. Using smaller amounts of chocolate and butterscotch, fat-free sweetened condensed milk and water with the butter cuts down on the calories and fat. These are 123 calories per serving and 4.4 grams of fat so enjoy.
Layered Cookie Bars-Hello Dolly Bars
11/2 cups graham crackers crumbs
2 tablespoons butter, melted
1 tablespoon water
1/2 cup semisweet or dark chocolate chips
1/2 cup butterscotch chips
2/3 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 (14-ounce) can fat-free sweetened condensed milk
1. Preheat oven to 350F.
2. Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess 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 into an even layer (don't press too firmly). Sprinkle chocolate and butterscotch over crumb mixture. Top evenly with coconut and pecans. Drizzle condensed milk evenly over top. Bake at 350F for 25 minutes or until lightly browned and bubbly around the edges. Cool completely on a wire rack.