These bar cookies are also known as seven-layer bars. They take less than 30 minutes to make and call for just 8 ingredients, making Hello Dolly Bars the perfect dessert for taking along, well, just about anywhere!
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
2 tablespoons butter, melted
1 tablespoon water
1/3 cup semisweet chocolate chips
1/3 cup butterscotch morsels
2/3 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 (15-ounce) can fat-free sweetened condensed milk
How to Make It
Preheat oven to 350°.
Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess parchment paper around top edge of pan.
Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat mixture into an even layer in pan (do not press firmly). Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack.
They can create a sticky mess in the pan, so it's crucial to line it with parchment paper. Because the milk needs to seep into the graham cracker crumbs, don't pack the crumbs too tightly in the bottom of the pan.
I have made this recipe for the last 4 years and everyone loves them! I always get requests for more. I found that I get the best results by using a 9x13 pan and doubling all of the ingredients except the sweetened condensed milk. They turn out perfectly!
The classic Hello Dolly receipe is so much better and less sugary. We did press down the crust (or it falls apart as others mentioned). Did not use butterscotch, used semi-sweet chips only. Used Walnuts instead of pecans. And used judgement on drizzling the condensed milk, cause, yes, an entire can is WAY TOO MUCH.
We have experimented over the years with adding dried cherries and almonds. We also liked a version where we added peanut butter chips.
Light, however, it is not. Enjoy it for what it and don't make it very often.
I hate to give these a mediocre review, but I've cooked them a couple of different ways and they haven't come out quite right yet. I've tried packing the graham cracker crumbs differently, mixing some condensed milk directly with the graham crackers, etc. The last batch was okay, but just okay to be honest. If they were as easy as the recipe describes and came out well, I'd still only raise my rating to about 3 stars.
I love these. My old recipe does not include butterscotch chips and we don't bother toasting the nuts - we call them magic cookie bars. I'll try one batch with butterscotch next time. I also use a 9 x 13 pan. You do want the milk to soak in the crumbs some but be forewarned - if you don't pack down the crumbs the bar will fall apart - note the crumbs in the picture. These are sooooo addictive. If you have a large family make two batches. Try them!
This remind me of a movie called Dick, which starring Kirsten Dunst and Michelle Williams. Not sure whether it's the same Hello Dolly bar, but it's so adorable and I would love to make it, and curious about it after seeing how much the bar was loved in the movie.
This recipe was in my Jack and Jill magazine in the 70's, maybe late 60's. I made them for a friend of mine in the Viet Nam war. I was 12 and 13. He was 21 and 22. He never refused them so I guess they were well received. I love these, too. Yummy every time.