Hello Dolly Bars Classic Layers

I was rummaging through my grandmother's recipe box one afternoon when a faded index card fell out, the edges soft from years of handling. The title, written in her looping handwriting, simply said Hello Dolly Bars, and I had no idea what that meant until I tasted my first batch. The name comes from the musical, she told me later, because they're as cheerful and sweet as the show itself. I made them that same evening, and the smell of toasted coconut and melting chocolate filled the kitchen in a way that felt like a warm hug.

I brought these to a potluck once, stacked in a tin with wax paper between the layers, and they disappeared before I even set my coat down. A friend asked if I'd used a secret ingredient, and I laughed because the secret is just not overthinking it. The sweetened condensed milk does all the work, binding everything into sticky, golden perfection. I've made them on rushed weeknights and lazy Sunday afternoons, and they've never let me down.

Ingredients

• Graham cracker crumbs: The foundation of the bars, providing a buttery, slightly sweet base that holds everything together without getting soggy.
• Unsalted butter, melted: Binds the crumbs into a firm crust; I always let it cool for a minute so it doesn't make the crumbs greasy.
• Semisweet chocolate chips: They melt just enough to create pockets of rich chocolate without losing their shape entirely.
• Butterscotch chips: Optional but wonderful for a caramel-like sweetness that contrasts with the chocolate; I skip them if I'm out and the bars are still delicious.
• Chopped walnuts or pecans: Add a toasty crunch and a bit of earthiness that balances the sweetness; pecans are my favorite for their buttery flavor.
• Sweetened shredded coconut: Toasts beautifully in the oven and adds chewy texture and tropical sweetness.
• Sweetened condensed milk: The magic glue that seeps into every layer, turning separate ingredients into a cohesive, gooey bar.

Instructions

Prepare the pan and preheat:

Set your oven to 350°F and line a 9x13-inch pan with parchment paper, leaving some overhang on the sides for easy lifting later. This step saves you from scraping bars out with a spatula and losing half the topping.

Make the crust:

Stir the graham cracker crumbs and melted butter together until the mixture looks like wet sand, then press it firmly into the bottom of the pan. Use the bottom of a measuring cup to pack it down evenly so it doesn't crumble when you cut the bars.

Layer the toppings:

Sprinkle the chocolate chips in an even layer, then the butterscotch chips, then the nuts, and finally the coconut. Don't worry about perfection; the condensed milk will find its way into every corner.

Pour the condensed milk:

Drizzle the entire can of sweetened condensed milk over the top, moving slowly to cover as much surface area as possible. It will settle and spread as it bakes, so don't stress if it pools in spots.

Bake until golden:

Slide the pan into the oven and bake for 23 to 27 minutes, watching for golden edges and a center that looks set but still soft. The coconut will turn toasty and fragrant, and that's your signal they're ready.

Cool and cut:

Let the bars cool completely in the pan before lifting them out by the parchment overhang and slicing into squares. Cutting them warm will result in a gooey mess, so patience pays off here.

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My niece once asked me why they're called Hello Dolly Bars, and I told her it's because they're so friendly they make everyone smile. She was five and didn't get the joke, but she did help me sprinkle the coconut, and she's asked to make them every time she visits since. There's something about a recipe that's forgiving enough for a kid to help with and impressive enough to serve to guests.

Variations You Can Try

I've swapped the walnuts for almonds when that's what I had, and I've used all chocolate chips when I couldn't find butterscotch. One time I added a handful of dried cherries under the coconut, and the tartness cut through the sweetness in the best way. The recipe is flexible enough to handle whatever's in your pantry, and I've never had a failed experiment.

Storage and Make Ahead Tips

These bars keep beautifully in an airtight container at room temperature for up to five days, though they rarely last that long in my house. I've also frozen them in a single layer on a baking sheet, then transferred them to a freezer bag, and they thaw perfectly for lunchbox treats. If you're bringing them somewhere, stack them with wax paper between the layers so they don't stick together.

What to Serve Alongside

I usually serve these with strong coffee or cold milk, since they're rich enough to be the main event. They're perfect for bake sales, holiday cookie trays, or afternoons when you need something sweet without turning on the mixer.

• A scoop of vanilla ice cream on the side turns them into a simple but indulgent dessert.
• Fresh berries or sliced strawberries add a bright, tart contrast to the sweetness.
• A dusting of flaky sea salt on top before baking elevates them into something unexpectedly sophisticated.

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Every time I pull a pan of these out of the oven, I think of that faded recipe card and my grandmother's handwriting. They're simple, a little old-fashioned, and exactly the kind of treat that makes people ask for the recipe.

Frequently Asked Recipe Questions

→ What kind of crust is used for Hello Dolly Bars?

A buttery graham cracker crumb crust forms the base, pressing evenly into the pan for a crisp foundation.

→ Can I substitute the nuts in the layers?

Yes, you can omit nuts for a nut-free version or replace them with sunflower seeds for a different crunch.

→ What alternatives are there for butterscotch chips?

Butterscotch chips can be omitted or substituted with additional chocolate chips for a richer flavor.

→ How long should the bars be baked?

Bake at 350°F (175°C) for 23 to 27 minutes until the edges turn golden and the center is set.

→ How should the bars be stored after baking?

Store in an airtight container at room temperature for up to five days to maintain freshness.