I love having an excuse to make sweets. To monitor my sweet intake, I won’t make something if it’s just for Max and I, or else I end up eating all of it…my only way of controlling my sweet addiction is an ‘out of sight out of mind approach.’ Well, I gave myself two reasons to bake on Thursday night: Erika’s last day at Meredith (she’s interning at GQ magazine this summer…so jealous!) and Max’s aunt’s visitation in Clarence. Both were sad events, but a good dessert can never hurt. I delved into my recipe book for a treat I had yet to make, and settled on a good ol’ bar recipe. Now, I didn’t think there was an official name for these bars (hence the title of this post), but supposedly caramel+chocolate+caramel bars are called Hello Dollys? I like my name better so I’m going to stick with it! They weren’t the prettiest bars, but they tasted much better than they looked…with those three key ingredients, how could it really taste bad? Maybe next time, I’ll actually wait until the bars cool before trying to cut them in uniform squares…
- 1 cup flour
- 1/2 cup brown sugar, packed
- 1/2 cup butter
- 1 cup coconut
- 1 14-oz can sweetened condensed milk
- 2 T vanilla
- 20 vanilla caramels, unwrapped
- 2 T milk
- 1 cup chocolate chips
1. Preheat oven to 350 degrees F. In a medium bowl, stir together flour and brown sugar. Mix in butter with a beater until mixture resembles coarse crumbs. Press onto the bottom of an ungreased rectangular baking pan. Bake for 15 minutes. Sprinkle coconut over hot crust.
2. Meanwhile, in a small bowl, combine sweetened condensed milk and vanilla. Pour over coconut, spreading evenly.
3. Bake for 25 to 30 minutes more or until filling is set. Cool in pan for 10 minutes.
4. Meanwhile, in a small saucepan, combine caramels and milk. Cook and stir over medium-low heat just until caramels are melted. Drizzle caramel mixture over filling. Sprinkle with chocolate pieces. Cool completely (my mistake!). Cut into bars. Makes 24 bars.