Hello Dolly Bars are a wonderful blend of graham cracker crumbs, butter, chocolate and butterscotch chips, coconut, nuts, and sweetened condensed milk.
It’s the sweetened condensed milk that makes me swoon over these bars. It’s pretty much the nectar of the gods. There was a half a can leftover from this recipe and I was tempted to drink it y’all.
Hello Dolly Bars date back to the 1960s when Hello Dolly was on Broadway. This is a bar with a multitude of names and they’re also referred to as 7-Layer Bars and Magic Bars. No matter what you call them, they are undeniably delicious.
They’re dense, gooey, sweet, and super indulgent. They are breeze to make, but they do need to be made a day ahead to allow them to set up before you cut them. You’ll have to practice a lot of self-restraint to not dig in right away.
This is a recipe I’ve adapted from More From Magnolia
and it’s a little different from most Hello Dolly Bars. Instead of having a separate graham cracker layer on the bottom, the graham crackers crumbs are mixed in with the other ingredients. I think I like this method better.
When you initially take them out of the oven, they’ll look like a gooey, oily, liquidy mess. But they start to set up almost immediately.
Try These Other Amazing Bar Recipes:
- Toffee Chocolate Chip Bars
- Sugar Cookie Bars
- Reese’s Peanut Butter Oatmeal Bars
- Chocolate Fudge Oatmeal Bars
Hello Dolly Bars
Equipment
Ingredients
- 2 cups graham cracker crumbs
- 2 cups coarsely chopped pecans
- 1 1/2 cups shredded coconut
- 1 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1 cup butterscotch chips
- 3/4 cup unsalted butter,, melted
- 1 1/2 (14-ounce) cans sweetened condensed milk
Instructions
- Preheat oven to 325 degrees and lightly grease a 9-inch square baking pan.
- In a large bowl, mix together all ingredients except sweetened condensed milk.
- Transfer mixture to prepared pan and pat down evenly.
- Slowly pour sweetened condensed milk over the top.
- Bake 30-35 minutes, or until light golden brown.
- Cool completely and then cover in plastic wrap. Let sit at room temperature overnight before cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published June 13, 2014.
Disclosure: Spicy Southern Kitchen is an amazon.com affiliate.
How could I adjust this recipe
to make it without nuts? There are a lot of them. Throws the consistency off without them.
Loved them!
Would you list amounts for a 9×13 pan, or could you just double listed amounts?
The original recipe in More From Magnolia Cookbook actually uses these same proportions in a 9X13-inch pan. You will just get a thinner bar. They say the cooking time is 30-35 minutes, but I found mine (which I expected to take longer) done at about 30 minutes. It will be gooey and kind of liquidy when you take it out of the oven so to judge when it’s done you’re looking for it to turn kind of a golden brown. If you cook in a 9X13-inch I would definitely give it a check at no later then 25 minutes. If you want a thicker bar in a 9X13-inch pan, I would think the recipe would still turn out fine if you increased each ingredient by 25%.
I made these in cooking class in high school.That was 46 years ago.They were delicious . I want to make them again.I lost the recipe,I am glad you have it.I think they were called blondes when I went to school
they look delish!
Oh my goodness, what a decadent treat! These bars look sensational and I always have a hard time trying not to drink the leftovers of the sweetened condensed milk too hehe. So so good 🙂
It really is so good isn’t it?
I grew up eating these — my mom made them all the time. It’s been far too long since I’ve made them, and I need to try this method with the graham crumbs mixed in. These look delicious, Christin!