Nutrition
Calories: 246kcal | Carbohydrates: 25.1g | Protein: 1.9g | Fat: 15g | Fiber: 1.8g
Whether you call them Hello Dollies or Magic Cookie Bars, this recipe is a fun twist on the classic, because we're using Biscoff cookies which makes it taste even more like the holidays!
Servings
Ingredients
- 35 Biscoff Cookies
- 8 tbsp Vegan Butter (1/2 cup)
- 1 cup Chopped Pecans
- 1 cup Vegan Chocolate Chips
- 1 cup Sweetened Coconut Flakes
- 14 oz Sweetened Condensed Oat Milk
Instructions
- Pre-heat oven to 350 F (177 C).
- In a microwave-safe bowl, melt the vegan butter.
- Toss the Biscoff cookies in a food processor (or crush them up in a Ziploc bag with a rolling pin or something else hard). They should basically be cookie sand when you're done.
- In a large bowl, mix together the cookie sand and melted butter. Mix it really well, because that will help your cookie bar hold together better.
- I would recommend spraying of oil in your 13" x 9" dish (on the bottom and the sides); this will help to keep it from sticking when you go to serve it.
- Dump the cookie/butter mixture into the dish and evenly spread it out. Press the cookie sand down firmly. This step is important if you don't want crumbly cookie bars.
- Evenly layer the chopped pecans on top of the cookie base.
- Then add the chocolate chips – try to get them as evenly spread as possible.
- Next add the sweetened coconut flakes.
- Lastly, add the sweetened condensed oat milk. This is really sticky stuff so I strongly recommend drizzling it on with a spoon so you can get a pretty even layer. This can take some patience, but I promise you, it's better than dumping it in the middle of the casserole dish and attempting to spread it out.
- Bake for 23 – 25 minutes. The sweetened condensed oat milk should have browned a bit on the edges.
- Allow to cool for at least 30 minutes. If you're serving this or taking it somewhere, you may want to let it set up for a few hours, because it does take awhile for the chocolate chips to fully set up again. I personally like eating it when it's warm and the chocolate chips are nice and gooey but it's really messy!
Equipment
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Notes
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PDV Hello Dollies
Did you make this recipe?Mention @proteindeficient.vegan
If you’re looking for a dessert to bring to a family gathering or work potluck, this is the one! This is my take on the classic Hello Dollies/Magic Cookie Bars recipe. I like to use Biscoff cookies for the crust instead of graham crackers because I think it adds a really interesting flavor.
If you need some more ideas for holiday desserts that everyone will love, be sure to check out my Biscoff Cheesecake and Pumpkin Chocolate Chip Cookie recipes!
The Stuff You Need
- Biscoff Cookies – I used Biscoff cookies instead of graham crackers because I think it adds a really nice, warm and cozy holiday flavor to the recipe! If you for some reason hate biscoff cookies, feel free to sub in some graham crackers instead.
- Vegan Butter – this helps hold the cookie crust/bottom together.
- Pecans – you can use another nut if you don’t like pecans or are allergic but I think pecans taste best in this recipe.
- Chocolate Chips – I prefer to use the Enjoy Life Mini Chocolate Chips, because they’re vegan and easy to find!
- Sweetened Coconut Flakes – make sure you get the sweetened flake variety (I know there are a lot of different kinds at the grocery store).
- Sweetened Condensed Milk – they make two vegan ones (at least that I’ve come across) – oat and coconut. I like both of them. I prefer the brand Nature’s Charm. The one shown in the picture was actually really chunky and gross and I couldn’t get it to be smooth no matter how much I stirred it.
How to Make It & Pictures!
- Pre-heat the oven to 177 C.
- In a microwave safe bowl, melt the vegan butter.
- Crush the Biscoff cookies until they’re a sandy consistency. Here are a couple options:
- Toss them in a food processor and blitz it for a few seconds until it’s nice and sandy. Don’t over-blend them or you might end up with Biscoff butter lol
- Throw them in a ziploc bag and (safely) beat them up with a rolling pin, book, or something heavy.
- In a bowl, mix the sandy Biscoff and melted butter together until it looks like this!
- Spray your 13″ x 9″ dish with oil. This will keep your Hello Dollies from sticking to the dish after they’re cooked and you’re desperately trying to eat them.
- Dump the Biscoff mixture in the casserole dish, and evenly spread it. Push down the Biscoff crumb mixture with your hands until it’s nice and firm like this picture. A compact and even Biscoff base is key in creating a cookie bar that you can hold and doesn’t crumble.
- Add the chopped pecans and try to spread them out as evenly as possible.
- Add the chocolate chips!
- Add the coconut flakes!
- This part is probably the hardest part of the entire recipe. Crack open your sweetened condensed milk and drizzle it over the coconut flakes. I do this with a spoon.
- It’s super freaking sticky so there is very little hope that you could dump all of the sweetened condensed milk in the middle and somehow spread it with a spatula. It doesn’t work that way because it will drag all of your other ingredients with it. So, just be patient and drizzle it evenly across the full dish!
- Bake for 23 – 25 minutes. The outside edges of the sweetened condensed milk start to brown like shown below.
- This is very, very gooey when it first comes out of the oven. Allow it to set for 30 minutes at least.
- If you’re taking this somewhere with children and you don’t want chocolate goo all over your couch, let it cool for a couple of hours until the chocolate chips re-solidify and it’s not super gooey anymore. I personally like it gooey right out of the oven but I don’t have to clean up sticky kid hands 🙂
Silly Little Haiku
Biscoff is better
A classic for a reason
But who is Dolly?
Author
Protein Deficient Vegan
