top of page

Hello Dolly Bars

(by Vanessa Woy)


4 T. butter 1 c. graham cracker crumbs 1 c. butterscotch and/or chocolate chips 1 c. chopped nuts

1 c. shredded coconut 1 14-oz. can Eagle Brand condensed milk

Preheat oven to 350 F. Grease a 9 x 9 pan. Melt butter in pan. Mix in graham cracker crumbs and press into pan.

Top with chips, nuts, and coconut. Pour condensed milk over top, without mixing or stirring. Bake for 30 minutes. Cool before cutting.


(Read The Art of Thinness, the story that accompanies this recipe.)

Recent Posts

See All

Gołąbki (Crispy Fried Cabbage)

(by Laurel DiGangi) 5 c. cooked white long grain rice 1 1/2 large onions, finely chopped 1 - 2 T. butter 3 lb. ground beef salt, pepper, and garlic powder to taste 2 eggs 2 large heads of cabbage butt

Strawberry Ice Cream

(by Celeste Miller) (using a hand-cranked ice cream freezer) 2 c. mashed fresh strawberries 2 c. whole milk 2 c. heavy cream 1 c. white sugar Combine all ingredients thoroughly, and pour into the can,

Shepherd's Pie

(by Lally Pia) For the filling: 1 1/2 lb. ground beef 1 large onion, chopped 1 stick celery, chopped 1 t. finely grated fresh ginger root 1 t. finely chopped garlic (2 cloves) 2 T. chopped cilantro 6

bottom of page