Hello Dollys (aka Magic Cookie Bars)

Pam Clotiaux Howard (originally from can of Eagle Brand® sweetened condensed milk)
Yield: 18+ servings

A Clotiaux gathering isn’t complete without these quintessential sweet treats and Pam can probably make them blind-folded! After a little research I discovered, not surprisingly, that this is the most popular recipe in Eagle Brand’s history. They debuted the recipe on their cans in the 1960s, and over the years they’ve been dubbed “Magic Cookie Bars,” likely due to copyright issues with the musical, “Hello, Dolly!” Whether paired with a scoop of Blue Bell Homemade Vanilla ice cream or big glass of milk, these will forever be known as Hello Dollys among the Clotiauxs, but by any other name ... they’re just as gone! —Alyson Stringer (Dec 1996)

1 1/2 cups graham cracker crumbs

1/2 cup (1 stick) butter, melted

1 cup chopped pecans

1 cup (6oz) bag semi-sweet chocolate chips

3 1/2 cups flaked coconut

1 (14oz) can Eagle Brand sweetened condensed milk

Preheat oven to 350˚F (325˚F for glass dish).

In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9x13-inch pan. 

Sprinkle nuts evenly over crumbs. Scatter chocolate chips over nuts. Sprinkle coconut evenly over chocolate chips. Pour condensed milk evenly over coconut. 

Bake at 350˚F for 25 minutes or until lightly browned on top. Cool in pan 15 minutes. Cut into bars. Store covered at room temperature.

NOTE: For variation, substitute chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini marshmallows or butterscotch chips.