This bar cookie that stands before you is known, at least in my circles, as a Hello Dolly and it is spectacularly delicious. Here's the backstory:
Back in the summer of 1998, I worked in the kitchen of the most awesome LDS girls' camp in the world: Oakcrest. We cooked 3 meals a day for approximately 400 girls, five days a week for 12 weeks that summer. Every meal was made from scratch. Fresh bread was made for every meal.
That summer was a defining summer for me. One I'll never ever forget. It was a lot of hard work, heavy lifting, some drama, a whole lotta fun and taught me about who I truly was: a daughter of God.
Another thing I came back with was a whole bunch of awesome recipes that had been pared down as much as they could, to sizes that would feed a family, and sometimes a whole party, rather than a whole gaggle of girls. The Hello Dolly is one of those recipes.
Many years have passed since that summer and I've moved many times. I only recently found my arsenal of Oakcrest deliciousness and I want to share my favorite with you.
I was lucky because I found the recipe right before I volunteered to bring a dessert to my friend's baby shower and, apparently, they were a huge hit. (I got stuck in rush hour traffic trying to get into San Francisco and back in time for the shower and had to miss it. Booo!!!)
So, without further ado, I present to you the recipe for Hello Dollies (which I've modified only slightly to suit my needs, but the taste and ingredients are all the same.):
Hello Dolly
2 c. graham cracker crumbs (approx. 1.5 packages if you're going to crush them yourself)
1/2 c. (1 stick) butter, melted
1/2 bag sweet coconut, flaked or shredded
1/2 bag semi-sweet chocolate chips
1 can sweetened condensed milk (NOT evaporated!)
Preheat oven to 325*. Spray a jelly roll pan lightly with cooking spray. Combine the graham crackers crumbs and the butter till moist and spread into the pan to form the crust. It will be a thin layer, just make sure it's even and it covers the whole bottom of the pan. Sprinkle coconut evenly over the crust, then sprinkle chocolate chips evenly over the coconut. Punch two holes on opposite sides of the top of the condensed milk and drizzle evenly over the cookies. Bake for 20 minutes. Let cool and cut into bars with a greased pizza cutter. Try not to eat the whole pan in one sitting.
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Think of these as a homemade but much yummier version of the Girl Scout Samoas (my personal favorite). The chocolate chips somehow manage to stay a bit melty for a while. The sweetened condensed milk caramelizes in the oven to a consistency similar to dulce de leche. Then, when you pair that with the savory taste of the butter in the crust... (insert Homer Simpson gurgle here)!
Enjoy these super easy cookies as much as my family does. These don't last more than a few hours after they come out of the oven in my home.




