hey, friends! today I am updating an old post from way back when I first started the blog. I just recently made these hello dolly bars for friendsgiving and wanted to update this post because these hello dolly bars are totally worth the extra effort of photography while baking 🙂 these little bars are always a hit and are extremely easy to make!
[originally published 12.31.2014] I was introduced to these southern hello dolly bars over ten years ago by a dear old friend. they are easy to make and delicious – don’t be scared if you don’t like nuts or coconut, all the flavors merge together to create pure yumminess. I make these bars all the time, sometimes I will leave out the nuts or coconut on half the pan if someone is very particular (my dad, mostly). this is the first time I’ve used parchment paper – life changing. not only does it cut down on the messy cleanup of the pan, but it also made cutting them into squares infinitely easier.
layer 1: graham cracker crumbs + butter to make the crust
layer 2: all the chips
layer 3 and 4: coconut and pecans
then add the sweetened condensed milk and bake!
let sit for a few hours in the pan before slicing – lift the bars out via the parchment paper in order to slice. parchment paper is really helpful for these bars – although not necessary if you don’t have it.
slice into squares and serve!
-1/2 c. unsalted butter
-2 c. crushed graham cracker crumbs (about 18 sheets)
-1 c. semisweet chocolate chips
-1 c. butterscotch chips
-1 c. coconut
-1 c. chopped pecans (I recommend “pecan chips”)
-1 can sweetened condensed milk
1. preheat oven to 350 degrees and line an 9 x 13 glass pan with parchment paper
2. melt butter and mix in graham crackers crumbs in small bowl
3. pat the graham mixture into the bottom on the pan, then sprinkle the remaining ingredients in the order listed above over the graham cracker base
4. drizzle the milk over the top, ensure you cover thoroughly and evenly. don’t stir!
5. bake for 22 minutes. cool for a few hours and cut into squares. if you’re in a hurry, you can stash the pan in the freezer in order to cut into bars faster.