Save I first stumbled on Hello Dolly Bars at a potluck where someone brought them in a foil-wrapped pan, and I ate three before anyone noticed. The combination of buttery graham crust, melted chocolate, and chewy coconut was unlike anything I'd baked before. I asked for the recipe on a napkin and made them that weekend. They came out messy and perfect, with caramelized edges that stuck to the pan. I've been hooked ever since.
The first time I made these for a bake sale, I cut them into squares while they were still warm and they fell apart in my hands. I panicked, wrapped them in wax paper anyway, and they sold out in ten minutes. A neighbor told me they were the best thing she'd ever bought at a school event. I learned that imperfection doesn't matter when something tastes this good.
Ingredients
- Graham cracker crumbs: The buttery base that holds everything together, use store-bought or crush your own in a bag with a rolling pin.
- Unsalted butter: Melted and mixed with the crumbs to create a rich, sandy crust that bakes up golden.
- Semisweet chocolate chips: They melt just enough to stay creamy without disappearing, use whatever brand you love.
- Butterscotch chips: Optional but they add a caramel-like sweetness that plays beautifully with the chocolate.
- Chopped walnuts or pecans: Toasted if you have time, they bring a nutty crunch that balances the sweetness.
- Sweetened shredded coconut: The chewy texture and tropical flavor make every bite interesting.
- Sweetened condensed milk: The magic ingredient that seeps down and glues everything into one decadent layer.
Instructions
- Prep the pan:
- Preheat your oven to 350°F and line a 9x13-inch pan with parchment paper, leaving some overhang for easy lifting. If you skip this step, you'll be scraping bars out with a butter knife.
- Build the crust:
- Mix the graham cracker crumbs with melted butter until it looks like wet sand, then press it firmly into the pan. Use the bottom of a measuring cup to pack it down evenly.
- Layer everything:
- Sprinkle chocolate chips, then butterscotch chips, then nuts, then coconut in even layers without stirring. The order matters because the condensed milk will trickle through and bind it all.
- Pour the magic:
- Drizzle the sweetened condensed milk slowly over the entire surface, nudging it to the edges with a spoon. Every corner should get some.
- Bake:
- Slide it into the oven for 23 to 27 minutes, until the edges turn golden and the top looks bubbly and set. The center will firm up as it cools.
- Cool and cut:
- Let the bars cool completely in the pan before lifting them out and slicing into squares. Warm bars will crumble, cold bars will slice clean.
Save I once brought these to a cabin trip and left them on the counter overnight. By morning, half the pan was gone and no one would confess. We spent the rest of the weekend joking about the Hello Dolly thief. It became a running joke, but honestly, I understood the temptation.
Swaps and Variations
You can swap the butterscotch chips for white chocolate or toffee bits if that's what you have on hand. I've also made these with dark chocolate chips and dried cranberries for a slightly less sweet version. If you're avoiding nuts, leave them out or toss in sunflower seeds for crunch. The recipe is forgiving, so experiment with what sounds good to you.
Storage and Serving
Store these bars in an airtight container at room temperature for up to five days, though they rarely last that long. I like to layer them between sheets of parchment paper so they don't stick together. They're perfect for packing in lunchboxes, wrapping as gifts, or sneaking one after dinner. If you want to freeze them, wrap individually and thaw at room temperature.
What Makes Them Special
The beauty of Hello Dolly Bars is that they're messy, nostalgic, and impossible to mess up. Every layer brings something different, buttery crunch, melty chocolate, chewy coconut, and that caramelized sweetness from the condensed milk. They remind me of church bake sales and elementary school fundraisers, but they taste just as good now as they did then.
- Use fresh coconut for the best texture and flavor.
- Press the crust firmly so it doesn't crumble when you slice.
- Let them cool completely or the layers won't set properly.
Save These bars are the kind of recipe you make without thinking, and they always turn out right. I hope they become a staple in your kitchen the way they have in mine.
Questions & Answers
- → What is the best way to press the crust into the pan?
Use the back of a measuring cup or a flat spatula to evenly press the graham cracker and butter mixture firmly into the pan for an even crust.
- → Can I substitute the nuts for allergies?
Yes, omit nuts or replace them with sunflower seeds to keep the layers crunchy without allergens.
- → How do I know when the bars are fully baked?
Bake until edges turn golden and the center is set but still slightly soft, about 23–27 minutes.
- → What variations can I make to the chocolate layers?
Try dark, milk, or white chocolate chips instead of semisweet to tailor the sweetness and flavor.
- → How should I store these bars for best freshness?
Keep the bars in an airtight container at room temperature; they remain fresh for up to five days.