I don’t like coconut. Seriously. I’ve never really understood the shaved, dry, waxy, stringy white stuff that sometimes ruins a completely innocent cake. The texture alone turns me off. So why did I make a holly dolly bar? Not sure. But, am I glad I did!
While I haven’t been fully converted into a coconut lover, I love these holly dolly bars! They are sweet, rich, gooey, creamy, and the coconut shavings don’t have the usual waxy texture to them. To my surprise the coconut adds a nice texture and flavor. And instead of making me want to run far far away from the dessert table, the coconut shavings actually pull me in and make these hard to resist! The toffee chips are a fun ingredient and add to the sweetness and crunch, but if you can’t find them, go ahead and sub them with more chocolate (can never have enough), peanut butter chips, or ever butterscotch chips. The possibilities are really endless.
Being so quick and easy to throw together, these holly dolly bars are perfect for any kind of shower or potluck.
Nate isn’t home from work yet to try these, but I can almost guarantee I will have to cut him off after
10 3. So while these haven’t been chef-approved yet…you’ll just have to trust me!
1 1/2 sleeves of graham crackers (13 crackers)
6 tablespoons melted butter
3 tablespoons sugar
1 cup chopped pecans
1 cup semisweet chocolate chips
1/2 cup heath/toffee chips
1 cup sweeten coconut shavings
1 14oz sweetened condensed milk
Preheat your oven to 350 degrees and spray a 9×9 baking or casserole dish with non-stick spray.
Add the crackers to a large zip lock bag. Seal the bag…very important to do this before you…beat it until you are left with nothing but graham cracker crumbs. Use a rolling pin, a meat tenderizer, your fist, whatever! (This is also an easy and fun job for the kiddos)
Add the melted butter and sugar to the same bag of cracker crumbs. Seal the bag. Then mix the 3 ingredients together until combined. It will still look crumby, you just want to disperse the sugar and butter evenly.
Dump the crumb mixture into the baking dish and pat it down into an even layer, like you would a graham cracker pie crust. Bake in the oven for 8 minutes.
Remove the crust from the oven and sprinkle the pecans, chocolate, toffee chips, and coconut over the top. Then drizzle the condensed milk evenly over all of that good stuff.
You may be thinking “shoot, I just drowned all the ingredients in this nasty looking white stuff!” Don’t worry, don’t even stir it. Just place the baking dish back into the oven for 20-25 more minutes. Until the sides are light brown and bubbly on the edges.
Let cool on a wire wrack for 1 hour. Then cut into squares and enjoy!