Apple Hello Dolly Bars with Bourbon Burnt Sugar Ice Cream
Every time I go to my parents for a visit, I always seem to come back home with a car full of food. During the summer it’s usually items from their garden- green beans, tomatoes, okra, squash, peppers.
This time, my mom and dad had gone apple picking a couple of days before my arrival, so there was a big bag of apples waiting for me. While I enjoy eating a plain ‘ol apple every now and then, I knew that most of these would be getting baked up into something.
As luck would have it, last month’s Southern Living had a whole section on apple desserts, one of which I had bookmarked to try when I had the time. A twist on what I’ve always known as “Magic 7 Layer Bars”, this recipe adds apples as an 8th ingredient! Apple Hello Dolly Bars (or Magic 8 Layer Bars, whichever you want to call it) are a rich, decadent treat.
And well, I made it even more decadent by busting out some Bourbon Burnt Sugar ice cream to serve on top. Holy moly, they were great without the ice cream, but with it, I’m on cloud 9. Now, about this ice cream…. Have you heard of High Road Craft Ice Creams ? An Atlanta based, chef-driven ice cream & sorbet company, they just released their pints in the regional Whole Foods markets. My advice: go buy some if your local store sells it. Then make these Hello Dolly Bars. Dollop the ice cream on, and forget all your worries.
Apple Hello Dolly Bars
Makes 20- 24 bars. From Southern Living.
2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 (12 oz) package semisweet chocolate morsels
1/2 (12 oz) package butterscotch morsels
1 cup sweetened flaked coconut
2 cups peeled and finely chopped, crisp apples (about 1 lb.)
1 1/2 cups coarsely chopped pecans
1 (14-oz.) can sweetened condensed milk
Preheat oven to 350º. Stir together graham cracker crumbs and butter; press onto bottom of a lightly greased 13- x 9-inch pan. Layer semisweet chocolate and next 4 ingredients (in order of ingredient list) in prepared pan; drizzle with sweetened condensed milk.
Bake at 350º for 40 to 45 minutes or until deep golden brown. Cool completely on a wire rack (about 1 hour). Cut into bars.