This Hello Dolly Cookie Recipe is not an original recipe. In fact, it's one that goes back many many years and is well-loved. That's why I think there are so many different names and ways to make these dessert bars.
Whatever you call them, 7 Layer Bars, Magic Cookie Bars, Coconut Dream Bars, among others, it is my favorite cookie. Although this is not a version I created, it is the one my family made and is one I hope you will love.
If you are a fan of loaded cookie recipes, try this Kitchen Sink Cookie Recipe.
Ingredients
- Unsalted butter
- Graham Crackers
- Butterscotch Chips
- Semi-sweet Chocolate Chips
- Shredded Coconut
- Chopped Walnuts
- Sweetened Condensed Milk
*Scroll down to the recipe card for specific ingredient amounts.
Instructions
Step 1. Preheat oven to 350℉.
Step 2. Melt butter and pour it into a rimmed baking sheet, spreading it evenly over the bottom of the pan.
Step 3. Put graham crackers in a ziploc bag and crush them into fine crumbs using a rolling pin or mallet.
Step 4. Add graham cracker crumbs to the baking sheet, and spread them into an even layer with a fork.
Step 4. Add semisweet chocolate chips spreading them in an even layer over the crumbs. In the same manner, add the rest of the ingredients, pouring the entire can of sweetened condensed milk for the final layer. Make sure to drizzle it evenly, covering the top of the coconut and chopped nut layer.
Step 5: Bake for 18-20 minutes or until the edges are bubbling and golden brown.
Step 6: Cool completely and cut into squares.
Pro Tip
Instead of melting the butter in the microwave and pouring it into the pan, place the stick of butter on the baking sheet and place it in the oven while it's preheating. This will melt the butter quickly and easily. Keep a watchful eye on the butter, as it can burn easily. When the entire stick is almost completely melted, remove the pan from the oven and let the residual heat finish melting the stick.
This recipe works in either a 10"x15" or an 11"x17" shallow pan. Some people call this type of pan a jelly roll pan. The baking time is the same. With the larger pan, the recipe will make a few more bars, but they will be thinner.
Storage and Freezing
Store at room temperature in an airtight container or bag for up to a week.
Freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
Notes/FAQs
Many other versions of this famous recipe use parchment or foil or parchment paper to line the baking sheet. I don't usually have trouble getting the bars out of the pan. However, if you'd like to use one to help lift the bars out of the pan, you are certainly welcome to do that.
Sure. You can use boxed crumbs instead. You will need about 1 ⅓ cups, as listed in the recipe card.
More Holiday Recipes You'll Enjoy
Hello Dolly Cookie Recipe
Equipment
- Large rimmed baking sheet
- Rolling pin or kitchen mallet
- Ziploc Bag
Ingredients
- ½ cup butter
- 1⅓ cups graham cracker crumbs (about 1 full sleeve or 9 full graham cracker sheets)
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1½ cups sweetened, shredded coconut
- ¾ cup chopped walnuts
- 1 14 ounce can sweetened condensed milk
Instructions
- Preheat oven to 350℉.
- Melt the butter and pour it into a rimmed baking sheet, spreading it evenly over the bottom of the pan.
- Put graham crackers in a ziploc bag and crush them into fine crumbs using a rolling pin or mallet.
- Add graham cracker crumbs to the baking sheet, and spread them into an even layer with a fork.
- Add semisweet chocolate chips spreading them in an even layer over the crumbs.
- In the same manner, add the rest of the ingredients, pouring the entire can of sweetened condensed milk for the final layer. Make sure to drizzle it evenly, covering the top of the coconut and chopped nut layer.
- Bake for 18-20 minutes or until the edges are bubbling and golden brown.
- Cool completely and cut into squares.
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