Food: The Sweet 60s

Chef Hunter Lee

Let’s get shakin!!!

I’m sure some of you have heard me say it, I’m no baker. It’s just never been my thing. I have a hand full of staple recipes that have gotten me through, and I’ve stuck to them. This recipe can be traced back to the 1960’s and is something I use to make with my maw-maw Bobbie. She passed on 8 years ago this week, and I thought I would honor her and share with you one of our cool weather Saturday treats.

Getting in the kitchen and spending time with her as a kid has been something I’ve cherished in life and it’s one of those recipes you just want to share with your kids or grandkids. Sharing them with a glass of milk is almost as much fun as making them. 

Hello Dolly 

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 (14-ounce) can sweetened condensed milk, divided
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts
  • 1 cup shredded coconut
  • 1/2 cup white chocolate chips

Preheat the oven to 325 degrees Fahrenheit. Grease a 9×13-inch baking dish with baking spray or butter. Line it with parchment paper and leave an overhang on the sides.

In a large bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Spread and press the crust into the bottom of the greased baking dish. 

Pour 1/2 can of sweetened condensed milk over the crust. Top with semi-sweet chocolate chips, walnuts, coconut, and white chocolate chips. Gently press the toppings into the crust. Pour the remaining condensed milk evenly over the toppings.

Bake for 25 to 30 minutes, or until lightly browned and the coconut flakes are golden. Let it cool to room temperature before slicing into squares. 

Using the overhangs, lift the baked dish onto a flat surface. Cut into bars with a sharp knife. Enjoy!

Until next week, I’m Chef Hunter Lee 

Remember, “treat your kitchen, treat yourself”