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Hello Dolly

Hello Dolly


Every year is a good year to be grateful for Dolly Parton, but especially this year. So we decided to update the basic Hello Dolly bar recipe (I refuse to believe that it is not named after her). Hello Dolly bars are one of this childhood desserts that came to us from newspaper recipe clippings. Easy and quick to put together, you can easily customize the dessert based on what ingredients you have or want to use. Over the past few years, we’ve added another layer of pumpkin or apple butter to the party, making an over the top dessert even more decadent. Best yet, it solved the debate of whether to have pumpkin pie or pecan pie or chocolate pecan pie - because now you can have it all.


1 - 15 oz can of Pumpkin
1/3 Cup Maple Syrup
1 tsp Vanilla Extract
1 tsp Chai Masala
1 tsp Pumpkin Spice
Pinch of Salt
1 stick Butter, melted
10 ounces Graham Crackers or Digestive Cookies
1 - 12 oz bag of Semi-sweet Chocolate Chips
1 cup chopped Pecans
1 cup unsweetened Coconut Flakes
1 - 14 oz can Sweetened Condensed Milk

You can use store bought pumpkin butter but we like to control the amount to sugar and spice in it, especially when combined with the other sweet elements of the dessert.


Combine pumpkin, syrup, vanilla, chai masala, pumpkin spice, and salt.
Stovetop - Bring to a boil and let simmer until the pumpkin becomes dark in color and most of the water is reduced.
Instapot - High pressure for five minute, let still 7 minutes before releasing.

Let the pumpkin butter cool. Line a casserole dish with parchment paper so that extra paper hangs over the side. You will use this later to pull the hello dolly bars out of the pan. Preheat your oven to 350°F.

Grind the crackers or cookies using a food processor or taking out your aggression on a ziploc bag with a rolling pin. Combine with the melted butter until the cookies have a wet sand texture.

Now you simply build the bars. Press the cracker crumbs evenly into the pan, making sure to fill in the corners. Add a layer of chocolate chips, then the pumpkin butter. Sprinkle on the pecans and the coconut flakes. Finally pour the milk evenly over the bars.

Bake for 10 - 15 minutes or until the milk starts to bubble and brown. Remove from the oven and let cool for at 15 minutes. The bars will be very gooey while warm and will not hold their shape very well (though they will be delicious and excellent with ice cream at that stage). Remove from pan by pulling up the overhanging parchment paper. Let cool for another 10 to be able to cut into clean bars.






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