Remember Magic Cookie Bars? I feel as if I was on a magic cookie bar kick for awhile. So easy to make and really good! Graham cracker crust, lots of delicious things sprinkled over the top baked in the oven and Voila! Cookies!
I feel like I get on a “kick” with certain foods at times. I swear in 2001 I made about a hundred chocolate turtle cakes. Really I did. In laws coming over for dinner? Let’s make that! Friend had a baby-chocolate turtle cake sounds good. Party to go to? How about a…um….chocolate turtle cake? Wow. I swear I am honestly getting a craving right now for chocolate turtle cake.
Anyways….I think the same thing happened to me with magic cookie bars too. Then, just like the chocolate turtle cake of 2001, I just stopped making them!
Along comes this recipe that is JUST like magic cookie bars but with a twist….a chocolate cake crust! Now, I loved the graham cracker crust of the originals, but I thought it sounded good to have a buttery, chocolatey crust on the bottom of the gooey chocolate, butterscotch and coconut topping. I tried it. YUM. Delicious. The name…I am not sure. I adapted this recipe from a recipe in the newspaper. A change here, a change there, but the name? I kinda like it.
You just might be on a kick too. This might be the start of Hello Dollies – 2012. You only have less than a month left of the year. Live it up.
Hello Dollies
1 box of chocolate cake mix
1 1/2 sticks of butter, softened, cut into tablespoon size pieces
1 cup chocolate chips
1 cup butterscotch chips
1 cup flaked, sweetened coconut
1 can of sweetened condensed milk
Preheat oven to 350 degrees. Mix chocolate cake mix and butter until mixture is crumbly. Press into the bottom of a a 15×10 inch jelly roll pan.
Sprinkle butterscotch and chocolate chips and coconut over the top.
Drizzle with can of sweetened condensed milk.
Bake for 25-30 minutes. Cool for 30 minutes. Cut into squares and enjoy!
Leave a Reply