*AMAZING* Magic Bars (Hello Dolly Bars) Recipe

Written by Published on

I just made the Hello Dolly Recipe and honestly it’s the kind of bar that makes every other dessert feel like filler.

Jump to Recipe

A photo of *AMAZING* Magic Bars (Hello Dolly Bars) Recipe

I’m obsessed with these AMAZING Magic Bars. I call them my Hello Dolly Recipe obsession because each bar knocks me sideways with sweet, crunchy, ridiculous joy.

I love the way sweetened shredded coconut and semisweet chocolate chips create a texture riot in every bite. Goody Bars aren’t even the same thing when I compare them.

But this? This is gluey, toothsome, overly sweet, and I want it at 10 p.m.

after a bad meeting. Pure sugar drama.

Zero pretense. I’ll take another slice.

No apologies, just crumbs on my phone right now. I will fight you for the last piece.

Ingredients

Ingredients photo for *AMAZING* Magic Bars (Hello Dolly Bars) Recipe

Print Recipe (No Advertisments)
  • Basically gives gooey, buttery richness and keeps the bars from drying out.
  • Crunchy graham base, a toasted bite that holds everything decadently together.
  • Adds quick sweetness and tiny sugar crystals that give a subtle snap.
  • Basically the sticky, caramel-like glue that’ll make bars ooze and stick.
  • Plus shredded coconut for chewy tropical hits and that coconut-y chew.
  • Melty semisweet chips create warm chocolate pockets and cut the sugar.
  • Butterscotch or extra chocolate chips give either caramel warmth or intense chocolate.
  • Chopped pecans or walnuts add toasty crunch, a little fat and protein.

Ingredient Quantities

  • 1 cup (2 sticks) unsalted butter, melted

  • 1 1/2 cups graham cracker crumbs (about 9 full crackers, crushed)

  • 1/2 cup granulated sugar

  • 1 (14 ounce) can sweetened condensed milk

  • 1 1/2 cups sweetened shredded coconut, packed

  • 1 cup semisweet chocolate chips

  • 1 cup butterscotch chips or extra chocolate chips, your choice

  • 1 cup chopped pecans or walnuts, toasted if you like

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and line an 9×13 inch baking pan with foil or parchment, leaving some overhang for easy lifting and grease it lightly.

2. Combine 1 1/2 cups graham cracker crumbs, 1/2 cup granulated sugar and 1 cup (2 sticks) melted unsalted butter in a bowl and stir until the crumbs are evenly moistened.

3. Press the graham mixture firmly into the bottom of the prepared pan to form an even crust; use the bottom of a measuring cup to pack it down good.

4. Bake the crust for 8 to 10 minutes until it smells toasty and is set; remove from oven but keep oven on.

5. Immediately pour 1 (14 ounce) can sweetened condensed milk in an even layer over the hot crust, spreading gently if needed so it covers the whole surface.

6. Sprinkle 1 1/2 cups packed sweetened shredded coconut evenly over the condensed milk, then scatter 1 cup semisweet chocolate chips and 1 cup butterscotch chips or extra chocolate chips on top.

7. Top everything with 1 cup chopped pecans or walnuts, toasted if you like for extra flavor and crunch.

8. Bake for 18 to 22 minutes, until the edges are bubbling and the top is lightly golden; watch closely near the end so the coconut doesn’t burn.

9. Cool completely on a wire rack, then refrigerate for at least 1 hour to set; use the foil or parchment overhang to lift the bars from the pan and slice into squares.

10. Store leftovers in an airtight container in the fridge for up to a week, or freeze for longer. Enjoy, they get even better after a day or two.

Equipment Needed

1. 9×13 inch baking pan (with foil or parchment to line it and some overhang for lifting)
2. Oven mitts or pot holders
3. Large mixing bowl
4. Medium bowl or measuring cup for melting and holding butter
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for stirring and spreading
7. Flat-bottomed measuring cup or glass to press the crust down firmly
8. Wire cooling rack and a sharp knife for slicing the bars

FAQ

A: Yes. You can use all chocolate chips instead of butterscotch, or swap walnuts for pecans. If you dont have graham crackers use vanilla wafer crumbs. Using salted butter is okay, just skip any added salt elsewhere.

A: Use a 9×13 inch pan for the listed amounts. Bake at 350 F for 25 to 30 minutes until edges are golden and the top is set but still a little soft in the center. Let cool completely before cutting.

A: Cool fully, then chill in the fridge for 30 minutes to firm up. Use a sharp knife warmed under hot water and wiped dry between cuts for neater slices.

A: Not usually. Toasting the nuts lightly and using packed but not wet coconut helps. The sweetened condensed milk binds everything, so avoid adding extra wet ingredients.

A: Store in an airtight container at room temp up to 3 days, in the fridge up to 1 week. For longer storage, freeze cut bars in layers separated by parchment for up to 3 months. Thaw in the fridge or at room temp.

A: Absolutely. They actually slice nicer if made a day ahead and chilled. Make them 1 to 2 days before serving, store covered in the fridge, then bring to room temp before serving if you prefer softer bars.

*AMAZING* Magic Bars (Hello Dolly Bars) Recipe Substitutions and Variations

  • Unsalted butter, melted: use equal amount melted coconut oil for a dairy free version, or use vegan/butter spread (same volume) if you want it eggless and vegan
  • Graham cracker crumbs: swap for crushed digestive biscuits, vanilla wafer crumbs, or gluten free graham style crackers if needed
  • Sweetened condensed milk: replace with store bought dulce de leche for a deeper caramel flavor, or make quick homemade: simmer 1 can evaporated milk with 1 cup sugar until thick (takes longer but works)
  • Chips or nuts (chocolate, butterscotch, pecans): use chopped baking chocolate or white chocolate chips instead, and swap pecans for toasted almonds or sunflower seeds if you have nut allergies

Pro Tips

1. Press that crust down like you mean it, not just pat it. If you dont pack it tight the bars will crumble when you cut them. Use the bottom of a measuring cup and give it a couple of hard presses so it holds together.

2. Pour the sweetened condensed milk while the crust is still hot. The heat helps it loosen up and sink into the crumbs a little, which makes the middle bind better. Dont drown the pan, just pour and spread quick.

3. Toast the nuts and even the coconut in a skillet for a few minutes before adding them. It brings out way more flavor and prevents the coconut from going weirdly dark in the oven. Keep stirring though, they burn fast.

4. Let the whole pan chill well in the fridge before cutting. If you try to slice it warm the chips and gooey middle will smear everywhere. An hour is minimum, overnight is better if you can wait.

*AMAZING* Magic Bars (Hello Dolly Bars) Recipe

*AMAZING* Magic Bars (Hello Dolly Bars) Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just made the Hello Dolly Recipe and honestly it’s the kind of bar that makes every other dessert feel like filler.


Pin

Servings

24

servings

Calories

300

kcal

Equipment: 1. 9×13 inch baking pan (with foil or parchment to line it and some overhang for lifting)
2. Oven mitts or pot holders
3. Large mixing bowl
4. Medium bowl or measuring cup for melting and holding butter
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for stirring and spreading
7. Flat-bottomed measuring cup or glass to press the crust down firmly
8. Wire cooling rack and a sharp knife for slicing the bars

Ingredients

  • 1 cup (2 sticks) unsalted butter, melted

  • 1 1/2 cups graham cracker crumbs (about 9 full crackers, crushed)

  • 1/2 cup granulated sugar

  • 1 (14 ounce) can sweetened condensed milk

  • 1 1/2 cups sweetened shredded coconut, packed

  • 1 cup semisweet chocolate chips

  • 1 cup butterscotch chips or extra chocolate chips, your choice

  • 1 cup chopped pecans or walnuts, toasted if you like

Directions

  • Preheat oven to 350 F and line an 9×13 inch baking pan with foil or parchment, leaving some overhang for easy lifting and grease it lightly.
  • Combine 1 1/2 cups graham cracker crumbs, 1/2 cup granulated sugar and 1 cup (2 sticks) melted unsalted butter in a bowl and stir until the crumbs are evenly moistened.
  • Press the graham mixture firmly into the bottom of the prepared pan to form an even crust; use the bottom of a measuring cup to pack it down good.
  • Bake the crust for 8 to 10 minutes until it smells toasty and is set; remove from oven but keep oven on.
  • Immediately pour 1 (14 ounce) can sweetened condensed milk in an even layer over the hot crust, spreading gently if needed so it covers the whole surface.
  • Sprinkle 1 1/2 cups packed sweetened shredded coconut evenly over the condensed milk, then scatter 1 cup semisweet chocolate chips and 1 cup butterscotch chips or extra chocolate chips on top.
  • Top everything with 1 cup chopped pecans or walnuts, toasted if you like for extra flavor and crunch.
  • Bake for 18 to 22 minutes, until the edges are bubbling and the top is lightly golden; watch closely near the end so the coconut doesn't burn.
  • Cool completely on a wire rack, then refrigerate for at least 1 hour to set; use the foil or parchment overhang to lift the bars from the pan and slice into squares.
  • Store leftovers in an airtight container in the fridge for up to a week, or freeze for longer. Enjoy, they get even better after a day or two.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 61g
  • Total number of serves: 24
  • Calories: 300kcal
  • Fat: 20.7g
  • Saturated Fat: 8.7g
  • Trans Fat: 0.06g
  • Polyunsaturated: 2.5g
  • Monounsaturated: 5.8g
  • Cholesterol: 42mg
  • Sodium: 73mg
  • Potassium: 92mg
  • Carbohydrates: 27.8g
  • Fiber: 1.5g
  • Sugar: 21.3g
  • Protein: 3g
  • Vitamin A: 83IU
  • Vitamin C: 0.1mg
  • Calcium: 54mg
  • Iron: 0.4mg

Please enter your email to print the recipe:




Comments are closed.