You know these bars. Well, you *knew* them before they got this makeover.
You might have called them 7-Layer Bars, Magic Cookie Bars, or Hello Dolly Cookies. I gave them this makeover, just for the day, because brownie batter was what these ingredients wanted to wear!
Oh, yeah, and I was out of graham crackers for the bottom layer.
But! In my defense, I have been planning to do a brownie makeover for this recipe. Honest.
It’s going to be a scorcher here today, but I still turned on the oven for these. It was a Must-Do list item; my desire for some gooey chocolatey goodness was getting overwhelming :)
Toasted coconut flakes from Trader Joe’s for the inside, and the usual sweetened flaked coconut for the topping. It will be extra coconutty, but then I’ve been dreaming of Mounds and Almond Joy candy bars so that’s OK.
Pecan halves, not pieces, because I love big hits of flavor and texture.
I have switched to the Safeway store brand butterscotch chips on the advice of my sister-in-law Teresa (who might be tickled to find herself mentioned here;) ) They melt, as they should, unlike some other big name brands these days, and the flavor is better.
Over the top, I only drizzled half of the can of Sweetened Condensed Milk since it doesn’t need to drip down into the other ingredients. But it does need to do some magic with that top layer of coconut!
My thoughts during this creating process: If they turn out well, I’ll set them out for the men to enjoy during Aaron’s Beer & Diapers party here tomorrow. If they don’t, I’ll have to find some guys who’ll eat anything with chocolate chips and don’t care how it looks. Then I thought, “Oh wait, same group!” LOL
So there will be a little extra something for the guys’ version of a baby shower tomorrow. If there are any left.
Hello Dolly Brownies
Brownie batter for 8″ or 9″ square pan
1 c. chocolate chips
1 c. butterscotch chips
1 c. pecan halves
1 c. toasted coconut (large flakes if available, reduce the quantity if you wish)
1 c. sweetened flaked coconut (as in Baker’s Angel Flaked)
about 7 oz. Sweetened Condensed Milk (1/2-ish of the 14 oz. can)
Thoroughly stir the 2 kinds of chips, nuts, and toasted coconut into the brownie batter. It should just coat the ingredients without a lot of extra batter. You can always add more of the ingredients if you have too much batter :)
Place into a lightly greased 9″ x 13″ baking pan, then start patting and pushing until you have it spread out to completely cover the pan bottom with no gaps, and all the way over to each side. Take your time. Reposition any pecan halves that are sticking up around the edges.
Sprinkle with the coconut for the topping. With a tiny stream of sweetened condensed milk, drizzle the surface over and over until you have no large areas of coconut un-drizzled.
Bake at 350F for 30 minutes, until the top surface is golden and the edges are starting to turn dark.
Let cool completely; loosen the edges. Cut with a plastic knife if you are cutting them in the non-stick pan, or remove large sections to cut nicely on a board with a sharp knife.
Upon taking these out of the oven, they looked like a complete success!
And then I tried them…
None for the guys, these are allllllllllllll miiiiiiiiiiiine, baby!