These are completely uncalled for. This is a variation of a hand-written recipe titled “Hello Dolly Cookies” that has been in my recipe box for years, but I have no idea who’s handwriting it is (please let me know if this sounds familiar). It was a very forgiving recipe – I used up a variety of cookie crumbs and flavored chips that I was food-hoarding in the pantry. You could do the same. These are sweet.
- 1 stick butter
- 1 1/2 cups homemade speculoos cookie crumbs (or Biscoff or graham cracker crumbs)
- 1 cup sweetened coconut
- 1 cup chocolate chips
- 1 cup cinnamon chips (these can be hard to find, but they are not too sweet so I like them. I get them at the Amish grocery store in Iowa.)
- 1 cup chocolate cookie crumbs ( I used some of my chocolate shortbread cookie crumbs)
- 1 can sweetened condensed milk
- 1 cup chopped pecans
Preheat oven to 350 degrees. Melt butter in a 9″ square pan. Sprinkle speculoos/graham cracker cookie crumbs over butter and mix a little bit, then spread evenly. Sprinkle evenly over the top in this order: coconut, then chocolate chips, then cinnamon chips, then chocolate cookie crumbs. Pour condensed milk evenly over the top. Finally, sprinkle pecans.
Bake for 35-45 minutes, until they are well-caramelized and not too gooey. They shouldn’t be wet when you press in the center.
Cool completely before cutting into small squares. Makes 16 diabetic sugar bombs.