Seven Layer Magic Cookie Bars with Pretzels

An overhead shot of hello dolly bars on parchment paper.

Print Recipe

5 from 1 vote

Seven Layer Magic Cookie Bars with Pretzels

Gooey hello dolly bars made with coconut flakes, peanut butter chips, chocolate and pretzels.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 347kcal

Author: Ella Gilbert

Equipment

9x9 baking pan

Ingredients

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

Metric - US Customary

Instructions

Preheat oven to 350°F/180°C. Line a 9x9 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.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your cookies much creamier and richer.

Baking Chips: feel free to use whatever flavors you like for the baking chips!

Graham Crackers: if you're in the UK you can use digestive biscuits.

Storage: Keep in an airtight container for up to 3 days at room temperature or a week in the fridge. You can freeze the bars for up to 2 months, just defrost overnight in the fridge.

Nutrition