Hello Dollies

I used to not be super fond of these bars, but as I’ve gotten older and now love coconut and walnuts, it’s a whole different story. I find these bars highly addictive. Don’t expect them to last for long.



Hello Dollies

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts
1 1/2 cup sweetened, shredded coconut
1 can sweetened condensed milk
Preheat oven to 325 degrees. Melt butter in 9×13″ pan. Add graham cracker crumbs and stir to combine. Press mixture into pan.
Layer chocolate chips, walnuts and coconut over base. Reserve some coconut for on top (I usually forget this step). Drizzle condensed milk evenly over the top. Sprinkle with remaining coconut. Bake for 25-30 minutes or until golden brown.
Note: tastes amazing with vanilla ice cream or served warm with milk.



These have long been a favorite in my family. They’re super easy to make and go over really well wherever they’re taken. Just last night, I did a triple recipe in a 3/4 sheet pan for a Civil Air Patrol meeting. I’ve taken these bars to countess CAP events over the past decade.



1 cup sugar
1 cup light corn syrup
1 cup smooth peanut butter
6 cups Rice Krispies
1 1/2 cups chocolate chips
1 package butterscotch chips

Bring sugar and corn syrup to a boil. Remove from heat. Stir in peanut butter. Stir in Rice Krispies.
Press lightly into greased 9×13″ pan.
Melt chocolates together and spread on top.
Do not refrigerate. Let chocolate set at room temperature.

Brownies- My new favorite

I knew from the moment I saw this recipe on Pinterest that it was a keeper. Perhaps it was the crinkly type top that I associate with boxed brownies, or the simplicity of the recipe. I immediately saved it, knowing it would probably fall into the Dessert board on my account and get lost with the 450 other dessert pins I think sound wonderfully amazing, but never get around to trying. Or not. During a week where three of my six siblings at home were gone, Jane (12) and I decided it was the perfect time for a small pan of something new. eeeditedIMG_7858

eeditedIMG_7831Reasons why I love this recipe:

1. They are super gooey (like almost raw in the middle), bursting with chocolaty flavor and with a tiny bit of crispy top.

2. There is no mixer needed. Sure the original recipe from Life Made Simple used a mixer, but I found a good old-fashioned whisk does the trick perfectly!

3. I can whip out the batter before the oven preheats! Seriously, it is that easy!eeditedIMG_7845


An 8″x8″ between four of us didn’t last long and I wondered how the recipe would double into a 9″x13″. A test that I did the next day, sending the majority of the pan to the Arlington Fly-In where my siblings were working. That pan disappeared rather quickly too and in a few weeks, we’ve made these brownies at least seven times! Including two 9″x13″ pans today!editedIMG_7824I suggest using a hot knife to cut them. And if you’re me, a ruler, so your lines don’t turn out like this.

Better Than Boxed Brownies 

1 cup +6 tablespoons butter
2 1/2 cup sugar
4 eggs
2 teaspoons vanilla
1 1/2 cup cocoa powder
1 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (Or more)


Preheat oven to 350°. Grease 9″x13″ pan (I like the straight edged pan for this recipe).

In a microwave, melt butter and sugar for about 1 minute (or until completely and kinda grainy). Remove from microwave and stir in vanilla and cocoa powder. Let cool for about 1 minute. Add eggs one at a time.

Combine flour, cornstarch, baking soda and salt. Add to butter mixture and stir just until there are no flour pockets. Add chocolate.

Pour into prepared pan and bake for 30-40 minutes or until edges are set. Brownies are supposed to be gooey inside.

Let cool for at least 30 minutes before cutting.

Neapolitan Rice Krispie Treats

Tried these for fun after finding a similar recipe online. They turned out beautifully and gave a nice twist to a classic treat. 

Strawberry Layer: 
4 tablespoons butter
12 -13 ounces marshmallows
4 tablespoons seedless strawberry jam
4 tablespoons crushed freeze dried strawberries 
8 cups Rice Krispies®
Vanilla Layer:
4 tablespoons butter
1 teaspoon vanilla
12 -13 ounces marshmallow
8 cups Rice Krispies 
Chocolate (Nutella) Layer:
4 tablespoons butter
12 -13 ounces  marshmallows 
1/2 cup Nutella
8 cups Rice Krispies®
For strawberry layer: Melt butter. Add strawberry jam and crushed strawberry. Add marshmallows and stir until melted. Stir in Rice Krispies and spread evenly in the bottom of a greased sheet pan. 
For Vanilla Layer: Melt butter. Add vanilla and marshmallows and stir until melted. Stir in Rice Krispies. Spread over strawberry layer. 
For Chocolate Layer: Melt butter. Add marshmallows and stir until melted. Add Nutella and stir until smooth. Stir in Rice Krispies. Spread over vanilla layer. 
Cool and cut. 

Peppermint Brownies

This is the same brownie recipe my family uses all the time that I adapted with the peppermints. Most of my family prefers the simple and plain recipe, but I thought this was delicious.

1 1/2 cups butter
3 cups sugar
2 teaspoons vanilla
6 eggs
2 cups flour
1 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt

96 chocolate covered peppermint patties 
6 tablespoons butter
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
chocolate for garnish 
Preheat oven to 350 degrees. Grease a 12″ X 16″ pan. 
Cream butter.  Add sugar, vanilla and eggs.  Beat well.
Mix dry ingredients together and mix into creamed mixture, just until blended.
Spread half the batter into the pan. Top with the peppermint patties. Top with remaining batter. Bake for 25-33 minutes until a toothpick comes out clean.  Don’t over bake. Cool. 
For frosting: beat butter till light and fluffy. Add sugar, milk and vanilla till smooth. 
Drizzle chocolate over frosting if wanted 

Chewy Granola Bars

Any combination of nuts, fruit, chocolate and seeds can be used in this recipe.

1 cup brown sugar
1/2 cup light corn syrup
1/2 cup butter, melted
2/3 cup peanut butter
2 teaspoons vanilla
1/2 cup sunflower seeds
3 cups old-fashioned rolled oats, can substitute crisped rice cereal for half
1/2 cup coconut
1/3 cup wheat germ
1/2 cup raisins
1 cup chocolate chips
1 cup total of nuts, dried fruit, and seeds (sesame and flax)

Preheat oven to 350 degrees.  Spray 9″ X 13″ pan.
In a large bowl, combine the sugar and corn syrup.  Stir in remaining ingredients and work the mixture so that several large clumps stick together.  Using your fingers, press the mixture into the pan very firmly.
Bake for 15 – 20 minutes or until it turns a golden brown (it usually takes me a little longer)
Allow to cool completely before cutting.  Cut into 1 1/2″ X 4″ bars.  Wrap individually in plastic wrap.
These freeze well. Can double into 12′ x 17″ pan.

Chocolate Chip Cookie Bars

This is one of the quickest ways to make cookies.

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla
2 eggs
2 cups chocolate chips (milk, butterscotch, white and/or semi-sweet)
1 cup nuts , chopped (optional)

Sift the flour, baking soda and salt together.  Cream butter and sugars together.  Add in eggs and vanilla and mix well.
Mix dry ingredients into creamed mixture.  Stir in chocolate chips and nuts.
Press into greased 9×13″ pan.  The mixture will be thin.  Greasing your hands helps.
Bake at 375 degrees for 20 minutes.

St. Patrick’s Day Bars

These are delicious but always seem to be crumblier than I want.

1/2 cup butter plus one tablespoon per recipes
1/4 cup sugar
1 egg, beaten
1/3 cup cocoa
2 cups graham cracker crumbs
1 cup coconut
1/2 cup nuts, chopped
1/4 cup butter, room temperature
2 cups powdered sugar
1 tablespoon milk
green food coloring
peppermint extract
4 squares semisweet chocolate
1 tablespoon butter

For bottom layer, place 1/2 cup butter, sugar and egg in a saucepan.  Sift cocoa over mixture.  Stir over
medium heat until mixture thickens slightly, about 1 minute.
Remove from heat and stir in graham crumbs, coconut and walnuts.  Pat firmly into the pan.  Refrigerate for
at least 1 hour.
For the filling, cream 1/4 cup butter in a medium bowl, then add the powdered sugar, milk, 4 drops food
coloring and 8 drops peppermint.  Mix well.
Spread filling over bottom layer and refrigerate about 30 minutes, until firm.
Melt chocolate and butter and mix together in a small bowl.  Carefully spread the melted mixture over the
filling.  Refrigerate for about 5 minutes, then cut into squares.

Lemon Squares

Let’s just say these were so good that they were devoured before cooled completely.

6 tablespoons butter, softened
1/4 cup powdered sugar
1 cup plus 3 tablespoons flour
3 eggs
1 cup sugar
1/2 lemon, zested
1/4 cup lemon juice

Preheat oven to 350 degrees.
Combine butter, powdered sugar and 1 cup of flour in a food processor. Process until blended, about 10 seconds
Press into the bottom of a 9-inch square pan.
Bake for 15 minutes or until lightly browned.
Combine eggs, granulated sugar, lemon zest, lemon juice and remaining flour in food processor. Pour lemon mixture over hot crust.
Bake for 15 to 20 minutes or until firm.
Cool. Sprinkle with powdered sugar while warm.

Heavenly Bars

These are heavenly. 🙂

72 butter flavored crackers
1 cup butter
1/2 cup milk
2 cups graham cracker crumbs
1 cup firmly packed brown sugar
1/3 cup sugar
2/3 cup smooth peanut butter
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips

Line 9 X 13 inch baking pan with aluminum foil, extending foil over edge of pan.  Grease foil.  Place 24 crackers in pan (8 X 3). Melt butter in a heavy sauce pan, stir in milk, graham cracker crumbs and sugars.
Bring mixture to a boil. Reduce heat to medium. Stir constantly, boil 5 minutes. Remove from heat. Spread half of sugar mixture over crackers. 
Top with another layer of crackers. Spread over remaining sugar mixture and top once more with crackers. Melt chocolate and peanut butter and spread over the top layer of crackers.
Let harden before cutting.  These are incredibly rich, so cut into small pieces.