Hello Dolly Bars Classic Dessert (Printable Version)

Luscious layers of graham crumb crust, chocolate chips, coconut, nuts and condensed milk create a chewy treat.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted

→ Layers

03 - 1 cup semisweet chocolate chips
04 - 1 cup butterscotch chips (optional, may substitute with additional chocolate chips)
05 - 1 cup chopped walnuts or pecans
06 - 1 cup sweetened shredded coconut
07 - 1 can (14 oz) sweetened condensed milk

# Method:

01 - Set the oven to 350°F and line a 9x13-inch baking pan with parchment paper or lightly grease.
02 - Combine graham cracker crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to create an even crust layer.
03 - Distribute the semisweet chocolate chips evenly over the crust, then scatter butterscotch chips if using, followed by chopped nuts and shredded coconut.
04 - Evenly pour the sweetened condensed milk over all the layered ingredients ensuring complete coverage.
05 - Bake for 23 to 27 minutes until the edges turn golden and the center is firmly set.
06 - Allow the bars to cool fully in the pan. Once cooled, lift out using the parchment and slice into 16 bars.

# Expert Tips:

01 -
  • No mixer, no creaming, no temperamental dough—just layers and baking.
  • The condensed milk trick means they stay chewy even after days sitting in a container.
  • People always ask what's in them because the flavor balance feels more sophisticated than it should be.
02 -
  • Don't overbake them trying to firm up the center; they need that slight wobble or they'll turn hard and dry instead of chewy.
  • Letting them cool completely in the pan matters more than you'd think—pulling them out warm means they'll fall apart, but waiting gives everything time to set properly.
03 -
  • Parchment paper isn't optional—it's the difference between bars you can lift out and bars you scrape out of the pan with regret.
  • The condensed milk should be sweetened, not evaporated milk, because the sugar is part of the texture and flavor balance.
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