Pottery Update & Yummy "Hello Dolly Bars" recipe for your Christmas celebrations
I firstly bought home the dinner plates I made for our Christmas Dinner
I can't wait to add them to our Christmas table this year I love how they turned out with the Ancient Copper in the centre strip
I have also made some napkin rings with English Robin birds on them ...yet to come out of the kiln but I should have them in a few days
Today I am going to attend our Pottery Christmas Party ...I will take lots of photo's and show you them ...we will have lots to eat ....I know that we will be having a large ham, mashed potatoes, green beans and each one of us will be taking some kind of dish or dessert
I am going to make Hello Dolly Bars for dessert
We are each taking along a Christmas ornament and will play Dirty Santa with them and also with pots of glaze that are a gift to each of us from our teacher ...it should be fun
Our first party within our new Studio
Then I will take a rest from Pottery and will go back on the 8th January ..so that I can enjoy the Christmas period with Danny ..He started his Holiday Vacation on Thursday last week he has over 3 weeks off ...how lovely to have him home
- 16 tablespoons (2 sticks) unsalted butter, melted
- 3 cups (about a 13 1/2 ounce box) graham cracker crumbs
- 2 cups (about 12 ounces) semisweet chocolate chips
- 2 cups (about 8 ounces) walnuts roughly chopped
- 3 cups sweetened shredded coconut flakes
- 1 (14-ounce) can sweetened condensed milk
- 1.Adjust oven rack to middle position and preheat oven to 350°F.
Combine melted butter and graham cracker crumbs in a bowl until thoroughly combined. Press evenly into bottom of baking dish.
- 2.Top crust with chocolate chips, followed by pecans and finally the coconut. Drizzle with condensed milk. Bake until any crust visible is golden brown and coconut begins to toast, about 30 minutes. Remove from oven and let cool completely.
To cut easily, let sit in refrigerator for at least one hour before serving. Cut into 12 bars.
Bars can be stored in an airtight container at room temperature for up to 3 days, though especially if your kitchen runs hot, they are safest kept in the fridge.
They also freeze very well ..open freeze them then put them in a suitable container for freezing
I hope that you use my recipe and enjoy making them
Above all enjoy eating them ...
Please leave a 'comment' if you make them