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These Hello Dolly Bars are loaded with chocolate chips, coconut, and crunchy pecans over a buttery graham cracker crust. Sweetened condensed milk holds all of those delicious layers together, creating gooey, chewy bars with caramelized edges. With just 6 ingredients and 10-minutes of prep, this classic dessert couldn’t be easier!
Whether you call them Hello Dolly Bars, Magic Cookie Bars, or Seven Layer Bars, you’ve probably had some version of these before. They’re an old-fashioned favorite for a reason! I love making them for Christmas cookie trays and parties, but they’re easy enough to whip up anytime you’re craving something sweet.
I especially love them around Christmas because they’re easy to make ahead and add something different to a cookie tray.
Why You’ll Love These Hello Dolly Bars
- Just 6 ingredients. You only need a handful of simple ingredients to make them.
- Quick and easy. It takes about 10 minutes to assemble the layers before popping the pan into the oven.
- So many textures. You get buttery graham cracker crumbs, melty chocolate, chewy coconut, crunchy pecans, and a gooey filling in every bite.
- Perfect for sharing. These rich bars are great for holidays, potlucks, parties, and cookie trays.
- No mixer needed. The only thing you need to mix is the graham cracker crust!
Recipe Ingredients
You only need 6 ingredients to make these easy Hello Dolly Bars. Scroll down to the recipe card for the exact measurements.
- Graham crackers. Crush the crackers into fine crumbs to make the crust.
- Butter. Melted butter binds the graham cracker crumbs together and creates a rich, buttery base.
- Chocolate chips. I like semi-sweet chocolate chips because the condensed milk and coconut already add plenty of sweetness.
- Pecans. Chopped pecans add a buttery crunch that balances the soft, gooey layers.
- Sweetened coconut flakes. Shredded sweetened coconut becomes lightly toasted and chewy as the bars bake.
- Sweetened condensed milk. This is what creates the magic! It holds all the layers together and becomes thick, gooey, and caramelized as it bakes.
How To Make Hello Dolly Bars
These bars couldn’t be easier to make. There’s no cookie dough to prepare and no mixer required. The printable instructions can be found in the recipe card below.
- Make The Graham Cracker Crust. Preheat the oven to 350°F and prepare the baking dish with nonstick spray or parchment paper. Combine the crushed graham crackers with the melted butter until all of the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom of the prepared pan.
- Add The Layers. Sprinkle the chocolate chips evenly over the graham cracker crust. Add the chopped pecans, followed by an even layer of shredded coconut. Add The Sweetened Condensed Milk Slowly pour the sweetened condensed milk over the entire pan, making sure to cover the layers as evenly as possible.
- Bake. Place the bars into the oven for 25-30 minutes. They’re ready when the coconut on top begins to turn lightly golden. Let the bars cool completely before slicing and serving.
Tips & Variations
- Make fine graham cracker crumbs. Smaller crumbs pack together more easily and create a crust that holds its shape when sliced. Press the crust firmly. I like to use the bottom of a measuring cup or glass to create a compact, even layer.
- Spread everything evenly. Make sure the chocolate, pecans, coconut, and condensed milk reach the edges so every bar has a little of everything.
- Don’t use evaporated milk. Sweetened condensed milk and evaporated milk are very different. You need sweetened condensed milk for these bars.
- Watch the coconut. The bars are ready when the coconut begins turning lightly golden. You don’t want it to become too dark.
- Cool completely before cutting. The filling needs time to set. Cutting warm bars can turn into a gooey mess.
Use a sharp knife. A large, sharp knife makes it easier to get clean squares once the bars have cooled. - Add butterscotch chips. Sprinkle them in with the chocolate chips for a more traditional Seven Layer Bar flavor.
- Try different chocolate. Swap some or all of the semi-sweet chips for milk, dark, or white chocolate chips.
- Change the nuts. Walnuts are an easy substitute for pecans.
- Add a little salt. A light sprinkle of flaky sea salt over the finished bars is delicious with all of the sweet, gooey layers.
Storing
- Room temperature: Store the bars in an airtight container for 5-6 days. Place parchment or wax paper between layers to prevent them from sticking together.
- Refrigerator: You can also refrigerate the bars if you prefer them firmer. Let them sit at room temperature briefly before serving if you want a softer, gooier texture.
- Freezer: Hello Dolly Bars freeze well, making them a great dessert to prepare ahead for the holidays. Once completely cooled, freeze individual bars with parchment between the layers in an airtight freezer-safe container. Thaw before serving.
Hello Dolly Bars
These Hello Dolly Bars are loaded with chocolate chips, coconut, and crunchy pecans over a buttery graham cracker crust. Sweetened condensed milk holds all of those delicious layers together, creating gooey, chewy bars with caramelized edges.
Servings: 20
Ingredients
- 2 cups Graham crackers crushed
- 1/2 cup Butter melted
- 1 1/2 cups Sweetened coconut flakes shredded
- 14 ounces Sweetened condensed milk
- 1 1/4 cups Chocolate chips
- 1 cup Pecans chopped
Instructions
- Preheat the oven to 350F degrees.
- Prepare the baking dish with nonstick spray or parchment paper.
- In a large mixing bowl, combine the Graham cracker crumbs and melted butter. Mix until all crumbs are coated.
- Press the Graham cracker crumbs mixture into the bottom of the baking pan spreading to all areas and pressing down firmly.
- Spread chocolate chips over the crust in an even layer.
- Top the chocolate chip layer with the chopped pecans.
- Spread the shredded coconut flakes over the top of the pecans in an even layer.
- Pour the sweetened condensed milk over the layers, making sure it covers all areas evenly.
- Place the baking dish into the preheated oven and bake for 25-30 minutes, or until the coconut on top begins to go from white to a light golden brown.
- Remove from the oven, and allow to completely cool before cutting into bars for serving.
Last Step:
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Store the bars in an airtight container for 5-6 days. Place parchment or wax paper between layers to prevent them from sticking together.
Nutrition
Calories: 262.3kcal | Carbohydrates: 29.34g | Protein: 3.44g | Fat: 15.2g | Saturated Fat: 7.76g | Cholesterol: 20.64mg | Sodium: 150.85mg | Potassium: 132.86mg | Fiber: 1.72g | Sugar: 22.44g | Vitamin A: 222.78IU | Vitamin C: 0.64mg | Calcium: 82.05mg | Iron: 0.77mg
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2 comments on “Hello Dolly Bars”
So good. I would have liked to see what size pan to use.
Thanks Kandi. The pan size in a 9 x 13 and is listed in the recipe card.