Hello Lizzie Bars

This recipe has been tweaked from the original “Hello Dolly Bars”. I always thought the name was funny, so I re-named them. Only my husband and my 23 year old “baby” sister call my Lizzie, but that is beside the point. I can thank my Aunty Joslyn for giving me the original recipe about 10 years ago, I shudder to think of a life without Hello Lizzie Bars!

I love these bars! They contain no eggs, are rich and buttery, have a layer of caramel and loaded with chocolate. I can honestly say that this recipe is a lunch box winner. I often bake a plate of treats for my husband to take to work on fridays. I made these a few months ago and they got rave reviews. I was told “you can bring these in anytime!”

A word about the ingredients. You’ll notice this recipe contains a butter cake mix, I don’t usually use pre-made mixes, but this just works. I thoroughly recommend a butter cake mix, not vanilla. If you want to make this extra rich, try it with a chocolate butter cake mix. I will admit that I don’t have a preference to cake mixes, in fact, the brand I buy is the generic brand that your store sells for about 60 cents (shhhhh, don’t tell anyone!)

I double this a make a huge tray, even baking a large tray - they still only last 2 - 3 days, the joys of being apart of a family of 6!

Recipe:

1 butter cake mix
1/2 cup plus 1 tablespoon butter, melted
1 can Nestle sweetened condensed milk
1/2 cup desicated coconut
1 cup Cadbury chocolate chips (I use milk, but a mixture of half white and half dark work great too!)
1/2 cup sultanas (optional)

Pre-heat your oven to 180oC (375oF).
Grease and line a 15 x 25 cm slice tin.
In a bowl mix the cake mix with the melted butter. Press into your prepared tin and bake for 12 - 15 minutes.
Top in this order: Cadbury chocolate chips, coconut, sultanas (if adding) and finally drizzle the Nestle sweetened condensed milk all over.
Bake again for 15 - 20 minutes.
Remove from the oven and leave to cool in the tin.
Once cold remove from the tin and slice into squares.
Keep fresh by storing in a Tupperware container OR leave them out on a plate and watch them disappear.

Happy cooking!
Elizabeth x