My Reviews (105)

Chocolate Pecan Bars

This is a great alternative to chocolate chip cookies - a layered bar with coconut, pecans and condensed milk. Very rich and decadent.
Reviews (105)

20 May 2009
Reviewed by: Recipechase
Here is a quick tip for everyone. I put the condensed milk into a glass measuring cup and microwave it for 1 minute. It makes it so much easier to pour it evenly over the crust. Also, we have always put the milk first over the crust then the coconut, pecans and choc chips. Press everything lightly into the milk and bake as directed. They come out much better that way. Word of warning, these are very sweet but if you have a healthy sweet tooth they are ohhhh so good.
(Review from Allrecipes USA and Canada)
15 Nov 2004
Reviewed by: KRANEY
OMG, these are to die for!! As others suggested, I made the bars in a 13x9x2" pan, didn't add sugar to the graham cracker mixture, and increased the coconut to 1 1/3 cup. The second time I made these, I used a 9x9" pan, and only 1 cup of coconut (as called for). I think I like the second method the best (and leave out the sugar in the graham cracker mixture). Thanks so much for the recipe!!
(Review from Allrecipes USA and Canada)
25 Dec 2002
Reviewed by: SUSU143
Everybody goes nuts when I make this EASY recipe!!! I use walnuts instead of pecans & I skip the white sugar because I think the condensed milk & chocolate chips make it sweet enough. Try them with different variations of chocolate chips for a little variety. (once I used 1/2 chocolate chips & 1/2 peanut butter chips--WOW) And make sure the butter is completely incorporated into the graham cracker crumbs for best results!
(Review from Allrecipes USA and Canada)
08 May 2003
Reviewed by: JUDY MALLORY
Love these!! This recipe was handed down to me by my mom, minus the sugar.....which is NOT needed. Also, I use a 9x13 pan. A Christmas tradition in my home!
(Review from Allrecipes USA and Canada)
22 Dec 2006
Reviewed by: Tammy
I am so glad I found this recipe. My grandmother used to make Hello Dollies and I've made them before but guessed at the amount and order of ingredients. They always turned out different, sometimes crispy sometimes gooey, but everyone always loved them. Today I followed this recipe exactly on one batch and the 2nd batch I omitted the sugar the way some have suggested. They held together better with the sugar and didn't taste any less sweet without. I think the sugar is to help hold the graham cracker crumbs together. Oh and I pressed the crust very firmly and cut the cookies after they had cooled about 30 minutes and they held up well. Thank you
(Review from Allrecipes USA and Canada)
19 Jul 2005
Reviewed by: GINAH1
These cookies have been a favorite for years. I always add an additional cup of butterscotch chips as well.
(Review from Allrecipes USA and Canada)
14 Sep 2001
Reviewed by: Leah Joy
Seven Layer Bars are the BEST! Bring these to a party and they will be gove in a heart beat! I like to make a larger batch in a 9x13 pan so I upscale the ingredients a little. (Oh, using the whole bag of choco chips makes them a little more decadent!)
(Review from Allrecipes USA and Canada)
10 Mar 2000
Reviewed by: MARY F
I have made these a lot but without the white sugar, they're sweet enough without it.
(Review from Allrecipes USA and Canada)
17 Nov 2003
Reviewed by: BRAINFEVER
I have made this recipe twice and both times it did not turn out so great. My two pieces of advice are to not add the sugar to the crust. If you do, try brown sugar and less of it, as the first time the white sugar actually was kind of crunchy. Brown sugar generally melts better. Second, add more butter to the crust. Both times the crust is not crusty and both times the bars fall apart. Also, I didn't like the condensed milk on top of the coconut. It's still got potential. My changes to recipe are pretty substantial but if you are interested they include about 1/8 a cup of brown sugar instead of white sugar, more butter (1/2 stick to a stick more- until it is pretty moist), a teaspoon of cinnamon, 1/4 teaspoon of nutmeg. Smoosh it into pan. I layered crust with a 16 oz bag of milk choc chips, then about 8-10 oz halved walnuts. I poured the condensed milk on the nuts and chocolate and sprinkled cocount on top. It came out much better with a nice golden toasted coconut flavor- I thought. I did my best to reserve a tougher judgment on the outcome but feel the crust issues make a 3-star vs a higher rating. Good luck!
(Review from Allrecipes USA and Canada)
29 Apr 2003
Reviewed by: KUKL
An easy, tasty recipe for a very rich bar. It can easily adapt to any additions. I used toasted walnuts instead of pecans and added one cup of sultanas (golden raisins). I also left out the sugar as they don't need it. The trick with these is not to overbake them as they are supposed to be slightly moist and sticky. I used non stick paper to line the pan and they came out easily. Will make again when I need a quick, easy, and tasty slice.
(Review from Allrecipes USA and Canada)


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