Hello Dolly Bars, also known as Magic Bars or Seven-Layer Bars, are a decadent dessert that combines multiple layers of sweet, rich ingredients into one irresistible treat. These bars are a dream come true for anyone with a sweet tooth, featuring layers of chocolate chips, nuts, coconut, and more, all atop a buttery graham cracker crust. The combination of flavors and textures makes each bite a delightful experience, from the crumbly crust to the gooey, chewy topping. Whether you’re making them for a holiday gathering, a potluck, or just because, Hello Dolly Bars are sure to impress.
One of the best aspects of Hello Dolly Bars is their versatility. While the traditional recipe is beloved, you can easily adapt it to suit your preferences or what you have on hand. The classic recipe features semi-sweet chocolate chips, walnuts, and shredded coconut, but you can mix and match different types of chips and nuts to create your perfect version.
Below, you’ll find a detailed recipe for Hello Dolly Bars, along with ideas for variations and substitutions to make them your own.
Hello Dolly Bars Recipe
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter (1 stick)
1 (14-ounce) can sweetened condensed milk
1 1/2 cups semi-sweet chocolate chips
1 cup chopped walnuts
1 cup shredded coconut
1/2 cup white chocolate chips or butterscotch chips
Instructions
Prepare the Baking Dish:
Preheat your oven to 325°F (160°C). Grease a 9×13-inch baking dish with baking spray or butter. Line it with parchment paper, leaving an overhang on the sides for easy removal later.
Make the Crust:
In a large bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared baking dish to form a crust.
Bake the crust for 8-10 minutes, or until lightly browned.
Layer the Ingredients:
Remove the baking dish from the oven. Layer the semi-sweet chocolate chips, chopped walnuts, shredded coconut, and white chocolate or butterscotch chips over the hot crust. Use a spatula to spread them evenly.
Add the Sweetened Condensed Milk:
Pour the sweetened condensed milk over the layered ingredients. Do not stir; let the milk seep through the layers naturally.
Bake the Bars:
Bake for 25-30 minutes, or until the edges are lightly browned and the coconut flakes are golden.
Cool and Slice:
Allow the bars to cool to room temperature. Using the parchment paper overhangs, lift the bars out of the baking dish and onto a flat surface. Use a sharp knife to cut into squares. Serve and enjoy!
Variations
Nut-Free Option:
Replace the walnuts with more chocolate chips or dried fruits if you prefer a nut-free version.
Different Chip Flavors:
Swap out the semi-sweet chocolate chips for dark chocolate, milk chocolate, or peanut butter chips for a different flavor profile.
Additional Layers:
Add layers of toffee bits, crushed pretzels, or mini marshmallows for extra texture and flavor.
Gluten-Free:
Use gluten-free graham cracker crumbs to make the bars suitable for those with gluten sensitivities.
Substitutions
Dairy-Free:
Use dairy-free chocolate chips and a vegan butter substitute. Look for a dairy-free condensed milk alternative, or make your own using coconut milk and sugar.
Lower Sugar:
Use sugar-free chocolate chips and unsweetened coconut to reduce the overall sugar content. You can also find reduced-sugar sweetened condensed milk.
Vegan Option:
Replace the butter with a plant-based alternative and use vegan sweetened condensed milk. Ensure all chocolate chips and other ingredients are vegan-friendly.
Conclusion
Hello Dolly Bars are a versatile and delicious dessert that can be easily tailored to suit a variety of tastes and dietary needs. Their layers of sweet, crunchy, and gooey ingredients make them an indulgent treat that’s perfect for any occasion. Whether you stick to the classic recipe or experiment with different variations and substitutions, these bars are sure to delight everyone who tries them. Enjoy the process of making and sharing these delightful bars with family and friends.
