Hello Dolly Bars Classic Dessert

My neighbor Janet brought these to a block party one summer, and I watched people gravitate toward them like they were magnetized. I'd never heard of Hello Dolly bars before, but one bite explained the fuss—that perfect collision of chocolate, butterscotch, and coconut all held together by sweetened condensed milk seemed almost too simple to be so good. I asked for the recipe that same evening, made them the next weekend, and suddenly understood why they've been showing up at potlucks and kitchen tables for generations.

The first time I made them for my daughter's school bake sale, I was nervous about whether homemade bars would stand out against the store-bought brownies. But when the batch sold out before the cupcakes, I realized these weren't just dessert—they were a conversation starter. People wanted the recipe, wanted to know if I'd add walnuts or pecans, wondered if they could swap in white chocolate. That day taught me that sometimes the most memorable food is the one that feels both familiar and surprising at once.

Ingredients

• Graham cracker crumbs (1½ cups): The foundation that holds everything together—use fresh ones if you can, as stale crackers won't pack down as satisfyingly.
• Unsalted butter, melted (½ cup): This is what makes the crust cohesive and golden; melted is easier than trying to cut cold butter into crumbs.
• Semisweet chocolate chips (1 cup): The classic choice, but don't be afraid to experiment with dark chocolate if you prefer less sweetness.
• Butterscotch chips (1 cup, optional): These add a caramel-like depth, but honestly, you can skip them and use all chocolate if that's what you love.
• Chopped walnuts or pecans (1 cup): For crunch and earthiness—or leave them out entirely if you're feeding someone with nut allergies.
• Sweetened shredded coconut (1 cup): Buy the bag, not the can; it's fresher and fluffier in these bars.
• Sweetened condensed milk (1 can, 14 oz): The binder that makes everything stick together and bake into chewy bliss—don't skimp on quality here.

Instructions

Set the stage:

Preheat your oven to 350°F and line a 9x13-inch pan with parchment paper so you can lift the whole batch out later without wrestling with stuck corners.

Build the base:

Toss your graham cracker crumbs with melted butter until they look like damp sand, then press them firmly into the bottom of the pan—use the flat bottom of a measuring cup to get them nice and even.

Layer like you mean it:

Sprinkle chocolate chips first, then butterscotch, then nuts, then coconut, in that order so each layer gets its moment to shine.

Pour the magic:

Drizzle the sweetened condensed milk all over the top, letting it seep down between the layers; don't worry if it doesn't look perfectly even at this stage.

Bake until golden:

Watch for about 23–27 minutes until the edges are deeply golden and the center feels set when you gently touch it—this is when you know the milk has done its job binding everything together.

Cool and cut:

Let them cool completely in the pan so they firm up properly, then lift out using the parchment and cut into 16 neat squares with a sharp knife.

Save

Years later, when my son asked me to teach him to bake something easy but impressive, these were the first thing I reached for. Watching him layer the ingredients with careful attention, then waiting together for them to bake while the kitchen filled with the smell of toasted coconut and melted chocolate—that's when I realized these bars had become part of our family's kitchen language.

Making Them Your Own

The beauty of Hello Dolly bars is that they're a canvas. I've made versions with all dark chocolate for people who find milk chocolate too sweet, and I've swapped the walnuts for macadamia nuts when I wanted something feel fancier. One winter, I added a pinch of sea salt to the graham cracker crust and it completely changed the flavor profile in the best way. These aren't precious—they invite tinkering, and they're forgiving enough to handle whatever you throw at them.

Storage and Keeping

These keep beautifully in an airtight container at room temperature for up to five days, though honestly they rarely last that long in my house. If you want to make them further ahead, you can freeze them for up to three months—just thaw them on the counter for an hour before serving and they'll taste as fresh as the day you baked them.

A Bar for Every Occasion

What I love most about these bars is how they fit into life—they're dressy enough for a dinner party but casual enough for a Tuesday afternoon with coffee. They travel well, they don't require any special equipment, and somehow they always feel both nostalgic and new.

• If you're nut-free, swap the walnuts for sunflower seeds or simply leave them out and increase the coconut slightly.
• For a shinier finish, you can brush the tops lightly with a bit of melted chocolate after they cool, but it's purely optional.
• Make sure all your chocolate chips are at room temperature before layering, not straight from the fridge, so they warm evenly while baking.

Save

These bars remind me that the best recipes are the ones that get passed along, adapted, and made again and again until they become part of someone else's kitchen story. I hope they become part of yours.

Recipe FAQs

→ What type of pan is best for Hello Dolly Bars?

A 9x13-inch baking pan lined with parchment or lightly greased works best to ensure even baking and easy removal.

→ Can I substitute nuts in this dessert?

Yes, you can omit nuts or replace them with seeds like sunflower seeds for a nut-free option.

→ How do the sweetened condensed milk affect texture?

Sweetened condensed milk binds the layers together, giving the bars a chewy, moist consistency without being overly sticky.

→ Is it possible to change the chocolate chips used?

Absolutely, substituting semisweet with dark or white chocolate chips can create different flavor profiles.

→ How long should the bars be baked?

Bake for about 23 to 27 minutes until the edges turn golden and the center is fully set for the perfect texture.