Hello Dolly Bars, also called Magic Bars, Seven-Layer Bars, or Coconut Dream Bars, are a beloved dessert packed with gooey layers of sweetened condensed milk, semi-sweet chocolate chips, butterscotch chips, shredded coconut, and crunchy walnuts atop a buttery graham cracker crust.
This timeless treat, first made famous in the 1960s, has been a family favorite for generations, and today, I’m sharing my take on the classic Hello Dolly Bars recipe.
If you are a fan of loaded cookie recipes, try this Kitchen Sink Cookie Recipe.
Whether you know them as "magic cookie bars" or by another name, these bar cookies always bring joy. They’re one of my favorite things to bake at Christmastime. I add them to my cookie trays, along with Snowball Cookies, Wreath Cookies, and Old-fashioned Bourbon Balls.
Why You’ll Love This Recipe
Simple and Quick: No mixing bowls or special equipment needed—everything comes together in the baking pan for easy prep and cleanup.
Customizable: Adjust the layers to suit your tastes by swapping out nuts, chips, or even the cookie crumbs in the crust.
Crowd-Pleasing Flavor: The combination of chewy shredded coconut, rich chocolate, and a buttery crust makes these dessert bars irresistible.
Perfect for Any Occasion: Whether you’re baking for a holiday, a potluck, or just a sweet treat for the family, these bars are always a hit.
Substitutions
- Graham Cracker Crumbs: Try digestive biscuits, vanilla wafers, or even shortbread cookies.
- Walnuts: Swap for chopped pecans, macadamia nuts, or even peanuts for a different nutty flavor.
- Butterscotch Chips: Replace with peanut butter chips, white chocolate chips, or dark chocolate chips for a twist.
- Sweetened Coconut: Use unsweetened coconut if you prefer a less sweet version.
Variations
- Peanut Butter Lovers: Add a layer of peanut butter chips alongside the chocolate chips.
- S’mores Style: Use chocolate graham squares for the crust and add mini marshmallows to the layers.
- Tropical Twist: Substitute the walnuts with chopped macadamia nuts and add dried pineapple for a tropical vibe.
Ingredients
*Please scroll down to the printable recipe card for specific ingredient amounts and the full recipe.
How To Make These 7-Layer Bars
Step 1. Preheat Your Oven: Set your oven to 350℉.
Step 2. Prepare the Crust: Melt the butter and pour it into the bottom of the rimmed baking sheet, spreading evenly. Crush graham crackers into fine crumbs using a food processor, ziplock bag, and rolling pin, or mallet. Spread crumbs evenly over the butter, pressing gently to form a firm base.
Step 3. Layer the Ingredients. Add the semi-sweet chocolate chips in an even layer, followed by butterscotch chips, shredded coconut, and chopped walnuts.
Ste4 4. Drizzle Sweetened Condensed Milk. Pour the entire can of sweetened condensed milk over the top of the layers, ensuring even coverage.
Step 5. Bake. Place the pan in the oven and bake for 18-20 minutes or until the edges are bubbling and golden brown.
Step 6. Cool and Cut. Let the bars cool completely before cutting into squares with a butter knife.
Storage and Freezing Instructions
Store the bars in an airtight container at room temperature for up to 5 days.
To freeze, place the bars in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep well for up to 3 months. Thaw at room temperature before serving.
Natalie’s 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, covering the whole pan.
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..
Notes/FAQs
Many other versions of this famous recipe use 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. As listed in the recipe card, you will need about 1 ⅓ cups.
Absolutely! Vanilla wafers, shortbread cookies, or Ritz crackers all make excellent substitutions for graham cracker crumbs.
Yes! These bars are even better the next day as the layers meld together. Perfect for planning ahead for parties or special occasions.
More Holiday Recipes You'll Enjoy
Hello Dolly Bars
Equipment
- Large rimmed baking sheet
- Rolling pin or kitchen mallet
- Ziploc Bag
Ingredients
- ½ cup unsalted 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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