Hello Dollies
CLOYINGLY SWEET, this decadent cookie
became particularly popular down South. Some
say the recipe originated on the back of a con-densed
milk can; others believe it was sent into a
magazine in the ’60s called “The Week” that fea-tured
a recipe submitted by an 11-year-old from
Dallas, Texas. Either way it’s a retro recipe and
has many variations, but five ingredients always
form the base: graham crackers, condensed milk, chocolate
chips, coconut and pecans. The cookies are also known as
7-layer cakes and magic bars.
INGREDIENTS
1 ½ cups graham cracker
crumbs
½ cup unsalted butter, melted
1 can sweetened condensed
milk
1 ½ cups chopped pecans
1 ½ cups chopped dark
chocolate chunks or
chips
1 ½ cups shredded coconut
PREPARATION
Preheat the oven to 350 degrees.
In a medium bowl, mix the graham crackers with the
melted butter. Press the mixture onto the bottom of a
13- by 18-inch baking sheet and bake until golden,
about 10 minutes. Let cool.
Once the crust is cool, pour condensed milk evenly
over the crumb mixture. In a large bowl, mix the pecans,
chocolate and coconut. Spread evenly on top of the crust.
Let it sit for a few minutes to allow the condensed milk
to saturate the crust and then bake until the top is lightly
browned and caramelized, 20 to 25 minutes.
Let cool completely before cutting into bars into
2-inch squares.
www.wrightsvillebeachmagazine.com
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WBM
COLLEEN THOMPSON