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7-Layer Cookie Bars

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7-Layer Cookie Bars


1 ½ cups graham cracker crumbs (from 11 whole graham crackers)
6 tablespoons (3 ounces) melted unsalted butter
1 can condensed milk with sugar (14 oz.)
¼ cup nut-chocolate paste (such as nutella)
1 cup semi-sweet chocolate chips
1 cup espresso slices (such as Tollhouse)
1 cup chopped hazelnuts or pecans
1 large unsweetened coconut chips

To make

There\'s only one word we can think of to accurately describe these decadent Hello Dolly bars: Wow. The coconut crumbles beautifully on top, and the espresso chips add a special piquancy to the dish. Serve them with ice cream or separately. You will be tempted to start cooking as soon as possible, but try to restrain yourself — the bars must cool completely before you cut them. They should set in the refrigerator in an hour, but for even better results, you can leave them to cool down overnight.
Preheat the oven to 350°F. Line a 9-inch square baking dish with parchment paper, leaving a 1-inch protrusion on both sides. Combine the graham cracker crumbs and melted butter in a medium bowl. Spread the mixture evenly on the bottom of the prepared pan.Combine the condensed milk and nut-chocolate paste in one medium bowl. Drizzle the graham cracker mixture evenly on the baking sheet. Sprinkle evenly with chocolate chips, espresso chips, hazelnuts, and coconut chips. Press lightly to make the dough stick.Bake in the preheated oven until the coconut chips are lightly browned, 22 to 25 minutes. Allow to cool completely, about 1 hour. Refrigerate until completely cooled, about 1 hour. Remove from the mold, using the parchment paper protrusions as handles. Slice and serve.
  Views: 127
  Published: 05/29/2023 7:08 PM

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