Hello Dollies

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Erin Renouf Mylroie

Unknown!

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Ingredients

35 Ritz crackers smashed into small crumbs, plus 8 additional crackers, crushed, divided

¼ cup (57 g) unsalted butter, melted

1 cup (168 g) semisweet chocolate chips

1 cup (168 g) peanut butter or butterscotch baking chips

1 cup (109 g) chopped pecans, walnuts, or macadamia nuts

1 cup (186 g) sweetened shredded dried coconut

6 oz. (180 ml) sweetened condensed milk

Method

Preheat the oven to 350°F (175°C). Line an 8 x 8–inch (20 x 20–cm)or 9 x 9–inch (23 x 23–cm) baking dish with parchment paper.

In a large bowl, combine the crumbs from 35 smashed crackers and melted butter. Press the mixture into the bottom of the baking dish. Sprinkle the chocolate chips, peanut butter chips,nuts and coconut over the cracker layer. Drizzle the condensed milk over the top, trying to make it reasonably even. I use a spoon and slowly drizzle the milk, spoonful by slow spoonful. Sprinkle the remaining crushed crackers over the top of the milk.

Bake for about 25 minutes, or until the coconut is golden brown and the edges are nicely toasted. Let the bars cool for at least an hour. Cut into small triangles by first cutting 9 squares, the cutting each square in half on the diagonal to get 18 triangles.Store the bars in the fridge.