Imperial Sugar
Dixie Crystals

Hello Dolly Bars

Hello Dolly Bars Dixie

Ingredients

  • 1 can (13-14 oz) coconut milk, full fat and unsweetened
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 stick (8 tablespoons) unsalted butter
  • 1 1/2 cups graham cracker crumbs
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips or additional chocolate chips
  • 1 1/4 cups chopped pecans or walnuts
  • 1 1/2 cups shredded unsweetened coconut

Directions

  1. Combine coconut milk and sugar in a saucepan. Bring to boil and turn to simmer. In beginning stages, stir occasionally and stir more near end of cooking/reducing. Continue to cook until mixture is reduced to about 1 1/3 cups.
  2. Add salt and vanilla. Set aside.
  3. Set aside a 9 x 13-inch rimmed cookie sheet or jelly roll pan. Line with parchment paper. Set aside. 
  4. Preheat oven to 350°F. Melt butter and stir into graham cracker crumbs. Press mixture evenly over surface of prepared pan.
  5. Scatter chocolate chips, butterscotch chips, and nuts onto crust. Drizzle evenly with thickened coconut milk. Sprinkle with shredded coconut and place in oven.
  6. After 20 minutes in the oven, check to see that coconut is not getting burnt. If needed, place a sheet of parchment or aluminum foil over pan. Bake approximately 27 minutes or until edges are turning golden-light brown.
  7. Once cooled cut in squares. Store airtight for up to 3 days. 

Source URL: https://www.dixiecrystals.com/recipes/hello-dolly-bars