Hello Dolly Squares

Photography: Ronald Tsang | Food Styling: Claire Stubbs | Prop Styling: Renee Drexler/Geary House

  • Prep time 15 minutes
  • Total time 2 hours
  • Portion size 36 servings



Preheat oven to 350°F. Grease bottom of 9-inch square cake pan; line with parchment paper.

In large bowl, stir together graham cracker crumbs, butter, sugar, cinnamon and salt until well combined; press into bottom of prepared pan. Bake until firm, about 10 minutes. Let cool slightly.

Reserve ½ cup of the coconut; set aside. Sprinkle chocolate chips, pecans and remaining coconut over base. Drizzle with condensed milk, using tip of knife to spread condensed milk into toppings; sprinkle with remaining coconut. Bake until coconut is golden, about 30 minutes. Let cool completely. (Make-ahead: Cover with plastic wrap and refrigerate for up to 7 days. Or overwrap with foil and freeze for up to 1 month.)

Cover with plastic wrap and refrigerate for at least 1 hour.

For more info, tips and delicious recipes visit www.RobinHood.ca.

Nutritional facts PER SQUARE: about

  • Fibre 2 g
  • Sodium 89 mg
  • Sugars 16 g
  • Protein 2 g
  • Calories 201
  • Total fat 14 g
  • Potassium 132 mg
  • Cholesterol 10 mg
  • Saturated fat 7 g
  • Total carbohydrate 20 g


  • Iron 6
  • Folate 4
  • Calcium 4
  • Vitamin A 3
  • Vitamin C 1
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Baking & Desserts

Hello Dolly Squares