Even though I declared last year that my Champagne & Cookies party had come to an end, I found myself missing it this year. I guess that’s the difference between making a decision yourself versus having a global pandemic make it for you. Normally I would have spent the month of November in cookie brainstorming mode trying to narrow down my list and consulting with Danielle, then getting organized for all my baking. I was really missing it.
Luckily something came along to fill that void AND MORE. Bakers Against Racism activated for a Holiday Edition of their bake sale that has already raised over $1 million for organizations that support Black lives and work to end systemic racism all around the world. I took a minute to consider what I learned last time, and slightly changed my approach for this round. I sold a limited number of holiday treat boxes (10 instead of the 30 I did last time, where I was baking every night for two weeks straight!) and increased my price from $20 to $30 for a dozen treats. I also decided to do a mix of cookies and squares (which are quicker), and used recipes I’ve made numerous times before so I knew exactly what to expect (whereas I tried all new recipes last time). I also levelled up my packaging game from the plastic bags I used last time! This is what made the final boxes:
The charity I chose this time was Food Share Toronto, an organization that supports access to affordable, fresh and nutritious food – particularly for those most affected by poverty and food insecurity in Toronto – Black, Indigenous, People of Colour and People with Disabilities. After the sales from the treat boxes, plus a few other contributions, we made a $500 donation! This was just good vibes all around: helping out the community, a welcome distraction and project to focus on to get out of my head, and fun time in the kitchen baking and listening to Christmas songs. All of this was topped off with the joy of delivering treat boxes to happy faces in my own version of curbside pickup outside my condo.
To wrap it all up, here’s a quick recipe for Hello Dollies aka Magic Bars aka 7 Layer Bars. While you definitely don’t need a recipe for these, I always forget the proportions for an 8×8 graham cracker crust, so I’m documenting it here. You’re also not limited to chocolate chips, nuts and coconut. I’ve made an Easter version with chopped Mini Eggs that’s incredible, so anything goes. I always say these are the most ugly, but most delicious Christmas treat, but a sifting of icing sugar over the top goes a long way to dress them up a bit!
Hello Dollies
Source: a thousand church cookbooks
Ingredients
- 1/2 cup (1 stick) butter
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups chocolate chips
- 1 cup coconut (can be sweetened or unsweetened and any form shredded/flaked/etc)
- 1 cup pecans (can sub in other nuts)
- 1 can (300mL) sweetened condensed milk
Directions
- Preheat oven to 350° and line a 8×8″ pan with parchment paper.
- Put the butter in a medium size microwave safe bowl, and melt in the microwave. Add the graham cracker crumbs and stir with a fork until evenly combined. Add to the prepared pan and press into an even layer.
- In the same bowl (no need to wash!), add the chocolate chips, coconut and pecans and toss together with the same fork. Pour over the graham cracker crust and spread out in an even layer.
- Crack open the can of sweetened condensed milk and pour it all over the top of the chocolate chips/coconut/pecans.
- Bake for 25-30 minutes until bubbly and golden brown at the edges. Let cool completely before slicing.
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