These hello dolly bars are super gooey and so easy to make! Also known as magic cookie bars or seven layer bars, they have a buttery base that is topped with condensed milk, pecans, chocolate chips and coconut. They only take 10 minutes to put together!
Tell me about these bars!
- Flavour: the amazing thing about these bars is how you can mix it up to fit your taste! My recipe has a gooey filling of pecans, peanut butter chips, white chocolate chips, dark chocolate chips and coconut flakes. They’re topped with a pretzel to balance the sweetness.
- Texture: the filling in these magic cookie bars is extra gooey, but have a great crunch with the pretzel topping.
- Ease: this recipe is so easy and a beginner could definitely make it.
- Time: it only takes a few minutes to assemble this recipe and then 25 minutes to bake. You’ll have to wait for the bars to completely set before cutting!
- Would I make these again? Definitely! The fact that you can mix up the filling with different flavours make this such a great recipe to keep in your back pocket.
How to make hello dolly bars
This recipe is so easy to make and there are just a few steps.
- Start by making the base. Mix crushed graham crackers (or digestive biscuits if you’re in the UK) with melted butter until it resembles sand.
- Press the base in your pan. Use a metal measuring cup or a mug to press it down evenly and make it compact.
- Pour over the condensed milk. Some recipes make this the last step, but if you do this then you have less clear layers.
- Sprinkle over your pecans. You can substitute this for any other nuts you like!
- Add your baking chips. I use a mixture of chocolate, peanut butter and white chocolate.
- Sprinkle over your coconut flakes and press down gently. Having the coconut as one of the last layers means the flakes will be nice and toasted.
- Place your salted pretzels on top.
How do I stop the bars from sticking to the pan?
Make sure to use aluminium foil for this recipe instead of parchment paper. I used an 9×9 baking pan with a removable bottom (like you use for cheesecake). This will make it easier to remove the bars from the pan.
How long do I have to wait for the bars to cool?
Allow them to cool completely, at least 2-3 hours, before cutting. If you cut too soon the bars won’t have set properly and will crumble.
Frequently Asked Questions
I don’t recommend storing these bars in the fridge, that will make them soggy. Keep them in an airtight container for up to 3 days.
Yes, you can freeze these bars! Slice them up and wrap each one in clingfilm. Freeze and when ready to eat, you can either eat them frozen (great as a summer treat!) or let them defrost in the fridge.
In the UK it can be pretty tricky to find graham crackers! I have used both graham crackers and digestive biscuits, so you can switch them out.
There are a lot of coconut options out there – shredded, flaked, and desiccated! I used a thick flaked coconut which is less sweet than shredded and desiccated.
Other bar recipes to try:
Pretzel Hello Dolly Bars
- 9×9 baking pan
- 150 grams graham cracker crumbs
- 85 grams unsalted butter melted
- 180 grams chocolate chips
- 100 grams white chocolate chips
- 100 grams peanut butter chips
- 110 grams pecans chopped
- 14 ounces condensed milk
- 171 grams coconut flakes
- 16 pretzels
- Preheat oven to 350°F/180°C. Line a 9×9 pan with aluminium foil.
- In a medium bowl combine the graham cracker crumbs with melted butter until it looks like wet sand. Pour into your pan and use a metal measuring cup to press the crust down evenly.
- Pour the condensed milk over the crust. Use an offset spatula to evenly cover the crust.
- Sprinkle over the pecans, then the baking chips and finally the coconut. Press it gently down. Add 16 pretzels.
- Bake in your oven until golden brown, about 23-25 minutes.
- Allow the bars to cool completely before cutting.