As September comes to an end, I can’t help but begin to think about the upcoming holidays. Halloween is a five weeks away. Thanksgiving is nine weeks away. Christmas is thirteen weeks away. All of those holidays usually mean there will be festive desserts of some sort to add to the celebration. Walker’s Shortbread is a great cookie to keep on hand for impromptu entertaining or to use in a recipe like the Hello Dolly recipe below.
Hello Dolly Bars
*Courtesy of Tasty Eats at Home
· 2 4.9 oz boxes Walkers Gluten-Free Shortbread Rounds
· 3 T butter, melted and cooled
· 1 cup sweetened shredded coconut
· ½ cup white chocolate chips
· 1 cup semi-sweet chocolate chips
· ½ cup chopped pecans
· 1 14 oz can sweetened condensed milk
Preheat oven to 350 degrees F. Grease a 9″ square baking pan, line with parchment paper, and grease the paper. Set aside.In the bowl of a food processor fitted with a metal blade, process the cookies into crumbs. Add the butter and process until a dough forms. The dough should be rather dry, but hold together if you press it. Press dough evenly into the bottom of the baking pan.Top the shortbread base with the shredded coconut, spreading evenly. Top with white chocolate and semi-sweet chocolate chips, then pecans. Finally, drizzle the sweetened condensed milk evenly over the top.Bake for 25 minutes or until edges are golden brown. Remove and allow to cool completely before cutting into squares.
Walker’s Gluten-Free Shortbread can be purchased online for $4.99/box directly from the Walker’s website and shipping is free on all orders over $50. Their products can also be found in select grocery stores…our local Giant Eagle stores carry them here in Columbus.