We can only think of one word to accurately describe these decadent Hello Dolly-inspired bars: Wow. The coconut on top crisps up beautifully, while the espresso chips add something extra indulgent. Serve these with ice cream or on their own. You'll be tempted to dig in as soon ASAP, but try to restrain yourself—the bars need to cool completely before you cut them. They should set up after an hour in the fridge but, for even better results, you could let them chill overnight. 

Julia Levy

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Greg Dupree; Food Styling: Jennifer Wendorf, Melissa Gray; Prop Styling: Christina Daley

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 16 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving a 1-inch overhang on 2 sides. Stir together graham cracker crumbs and melted butter in a medium bowl. Press mixture into an even layer in bottom of prepared pan.

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  • Stir together condensed milk and hazelnut-chocolate spread in the same medium bowl. Drizzle evenly over graham cracker mixture in pan. Sprinkle evenly with chocolate chips, espresso morsels, hazelnuts, and coconut. Press gently to adhere.

  • Bake in preheated oven until coconut is toasted, 22 to 25 minutes. Let cool completely, about 1 hour. Refrigerate until chilled, about 1 hour. Remove from pan using parchment paper overhang as handles. Slice and serve.

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