Hello Dolly Bars start with a graham cracker crust, then layers of chocolate chips, butterscotch chips, pecans and coconut. Then baked to a golden brown. These easy cookie bars are so good they won’t last long!
What are Hello Dolly Bars?
Hello Dolly Bars are sometimes called Seven Layer Bars, Coconut Dream Bars or Magic Bars. These bars are made by layering the ingredients into a 9×13 inch pan and then baking them. When they are done the bars have a crunchy crust but the rest a deliciously gooey combo that is completely fabulous.
Bars and cookies are always a nice treat to have around the house. Some of our favorites Are Chocolate Chip Cookie Bars, Easy Pecan Pie Bars, and Salted Peanut Roll Bars!
How do you make Hello Dolly Bars?
What you’ll need:
Ingredients:
- Graham Cracker Crumbs
- Butter
- Sweetened Condensed Milk
- Semi-Sweet Chocolate Chips
- Butterscotch Chips
- Sweetened Coconut Flakes
- Chopped Almonds
Equipment:
- 9×13 cake pan
- Sharp Knife
- Spatula
- Mixing Bowl
Directions:
- Preheat oven to 350 degrees, then prepare a baking pan by spraying it with non-stick spray or lining it with parchment paper.
- In a mixing bowl combine graham cracker crumbs with melted butter. Then press crumbs into the bottom of the baking pan to form a crust.
- Next, slowly pour a can of sweetened condensed milk over the top of the crust.
- Then sprinkle most of the coconut flakes over the milk.
- Layer chocolate chips, butterscotch chips, almonds and remaining coconut into the pan.
- Bake at 350 degrees for 30 minutes or until coconut turns a golden brown,
- Cool the pan on a wire rack when completely cooled slice into two dozen bars.
Variations and Substitutions:
- You can substitute any flavor of baking chips that you’d like for the semi-sweet and butterscotch chips. Some suggestions are: dark chocolate, milk chocolate or peanut butter chips. You can even just use on flavor of chips just be sure to double the amount if you all of flavor.
- Instead of almonds you can use pecans or walnuts this is purely a matter of personal choice.
- Sweetened Coconut Flakes can be exchanged for Unsweetened Coconut Flakes.
Storing and Freezing:
Storing:
Store Hello Dolly Bars in a tightly sealed container. If you are stacking the bars inside the container place a sheet of parchment paper between the layers so they bars will not stick together.
These bars can be kept stored at room temperature for up to five days. I recommend keeping them in the refrigerator. Keeping them cool will help the bars maintain thier texture. Also storing them in the fridge will expand their lifetime to seven days.
Freezing:
These bars freeze beautifully and are prefect for making in advance of an event of holiday. Freeze them in an airtight container with parchment between any layers to prevent sticking. Then place in a flat level area of the freezer. To thaw remove desired amount of bars onto a plate and allow to thaw to room temperature. These cookies bars will keep in the freezer for up to three months.
These cookie bars are fun to make and eat. They are prefect for potlucks, bake sales, holiday parties. They also make a great food gift or addition to a cookie tray to give friends and family during the holidays.
Happy Baking Y’all!
Susanne
Hello Dolly Bars
Ingredients
- ½ cup salted butter melted
- 1 ½ cups graham crumbs
- 1 can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup sweetened flaked coconut
- 1 cup slivered almonds
Instructions
-
Preheat oven to 350 degrees.
-
Prepare a 9 x 13 inch pan by greasing it or lining it with parchment paper. (The parchment paper makes cleanup a breeze!
-
In a medium sized mixing bowl, stir to combine the graham crumbs and melted butter.
-
Press graham crumb mixture in the bottom of the prepared 9 x 13 inch pan.
-
Slowly pour over the can of sweetened condensed milk so it covers the graham crust.
-
Sprinkle with coconut (reserving a bit for the top), then each type of chip, nuts, and remaining coconut.
-
Bake at 350 degrees for 25-30 minutes, or until the top is starting to get golden brown.
-
Cool pan on a wire rack for 15 minutes (at least) before removing the squares with the parchment paper.
-
Once completely cooled, slice into 24 slices.
Recipe Notes
- You can substitute any flavor of baking chips that you’d like for the semi-sweet and butterscotch chips. Some suggestions are: dark chocolate, milk chocolate or peanut butter chips. You can even just use on flavor of chips just be sure to double the amount if you all of flavor.
- Instead of almonds you can use pecans or walnuts this is purely a matter of personal choice.
- Unsweetened Coconut Flakes can be exchanged for sweetened Coconut Flakes.
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