A chewy gingersnap cookie crust gives classic Hello Dolly bars a festive touch. Look for dried apples in the bulk-food section of your grocery store; you want the chewy apple rings rather than crispy apple chips.
- Prep time 20 minutes
- Total time 3 hours
Ingredients
Method
In bowl, mix cookie crumbs with butter until moistened. Press into bottom of two 9-inch (2.5 L) square cake pans. Bake in 350°F oven until firm, about 10 minutes. Let cool slightly.
Sprinkle apples, chocolate chips, cranberries and walnuts over crusts. Stir condensed milk with cinnamon; pour over crusts, using tip of knife to flood cracks.
Bake in 350°F oven until centres are set and edges are golden, 35 to 40 minutes. Let cool in pans for 45 minutes; cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 5 days or overwrap in foil and freeze for up to 1 month.) Lift out onto cutting board; cut into squares.
Makes about 72 squares.
Nutritional facts Per square: about
- Fibre 1 g
- Sodium 77 mg
- Sugars 14 g
- Protein 2 g
- Calories 138
- Total fat 6 g
- Potassium 106 mg
- Cholesterol 8 mg
- Saturated fat 3 g
- Total carbohydrate 19 g
%RDI
- Iron 4
- Folate 4
- Calcium 4
- Vitamin A 2
