Swap Ready

Hello Dolly Bars

These are my twist on the seven layer bar you may have in your grandmother’s recipe cards. You don’t have to load them up with extras to get the added taste. ¬†And you can find organic substitutes for most of the basic items!

Hello Dolly Bars

Author/Source:

Kelly @ onceamonthmeals.com

Ingredients:

  • 1 1/2 cups organic graham cracker crumbs

    There are great organic substitutes for the pantry basics

  • 2 Tablespoons, butter, melted
  • 1 Tablespoon water
  • 1/3 cup organic chocolate chips, semisweet
  • 1/3 cup organic butterscotch chips
  • 2/3 cup flaked coconut
  • 1/4 cup chopped pecans, toasted
  • 1 – 15 ounce can organic sweetened condensed milk

Directions:

Preheat oven to 350 degrees. Line the bottom of an 8×8 foil baking pan with parchment paper. Place crumbs in a bowl. Drizzle with butter and water, toss with a fork until moist. Gently pat mixture into the pan in an even layer. Sprinkle the chips on the mixture. Then top with the coconut and pecans. Drizzle milk evenly over the top. Bake for about 25 minutes until lightly browned and bubbly around the edges. Cool completely on a wire rack.

Freezing Directions:

Not recommended but could be frozen after cooling and thawed prior to serving.

Servings: 24

Nutritional Information:

1 bar: 123 calories; 19.1 g carbs; 4.4 g fat; 2.1 g protein; 0.5 g fiber

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5 Responses to “Hello Dolly Bars”

  1. This looks really good. It’s interesting to know that you can sub organic for almost all ingredients. I’m visiting from Tastetastic Thursday-thanks for sharing.

  2. YUM! What a great combination of flavors!

  3. Miz Helen says:

    You Hello Dolly Bars are saying Hello Miz Helen, they look so delicious! Thank you so much for sharing with Full Plate Thursday and come back soon.
    Miz Helen

  4. I love me some Hello Dolly bars. Thanks for linking up at A Little Nosh this week!

  5. Thank you all for using our organic milk!

    We are working on many new organic products that are one of a kind we hope you will also enjoy.

    Thanks again,
    Allen Feliciano

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