Hello Dolly Bars
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.