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Jill_Bauer

Hello Yummy Bars - My Bestie's Best Recipe

by on ‎10-20-2014 04:23 PM

Hi, everyone!


My friend Emily and I have been friends for a LONG time. In fact, now that I think about it…we’ve been besties since we were eight. Our dads took business classes together, our moms were teachers and taught together...I'm not sure we had much of a choice in the matter!


Anyway, she joined the same sorority at college that I did (even though we went to different schools), and she was the maid of honor at my wedding. I don’t see her as often as I would like and I’m sure you all have a friend like that. But, we both lead busy lives…me at QVC and a family at home; she, in Boston, a very successful and a best-selling book author and a family to boot.


You’re Home with Jill airs tomorrow night at 5pm ET—mark your calendars!—and we’re talking about ways to make your home seem warm and inviting this holiday season. Emily knows a thing or two about warm and inviting…and great recipes. In fact, her Hello Yummy Bars are a staple at my holiday parties. This easy dessert appeared in her third book (that's right, THIRD), Nesting: A Chick Thing which we sold on QVC for a time.


Hello Yummy Bars


Hello Yummy Bars


Ingredients:



  • 3/4 cup butter, melted

  • 1 box chocolate chip Teddy Graham cookies, finely crushed

  • 1 bag English Toffee bits (in the baking section)

  • 1 cup semisweet chocolate chips

  • 1 cup chopped pecans or shredded coconut

  • 1 can (14-oz) sweetened condensed milk


Preparation:



  1. Preheat oven to 325°F.

  2. Line a 9" x 13" pan with nonstick foil, allowing it to extend over the ends of the pan. Pour the melted butter into the pan. Sprinkle the cookie crumbs in the bottom of the pan and press firmly. Bake for 5 minutes.

  3. Layer the toffee bits, chocolate, and pecans or shredded coconut over the crust in the pan, pressing each layer down firmly. Pour the condensed milk on top. Bake for 30 minutes, or until the edges are lightly browned. Cool on the counter and then put the pan in the refrigerator for a couple of hours before trying to remove the dessert from the pan.

  4. Lift the foil out of the pan, turn the bars over, and use a serrated knife to cut them into squares.


This recipe is prepared with the Temp-tations® Floral Lace 24-Piece Oven-to-Table Set (K39348).


I often use shredded coconut instead of the pecans, although the choice is yours. Enjoy this recipe—and call your bestie tonight, okay?


See you tomorrow at 5pm ET.


XOXO,
—Jill

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