Hello Dolly Dessert Bars – A Sweet Classic with Layers!

Hello Dolly dessert bars — also known as Magic Bars or 7-Layer Bars — are an old-fashioned favorite packed with flavor and nostalgia.

They’re incredibly easy to make, require no mixer, and layer everything from buttery graham cracker crust to chocolate, nuts, coconut, and sweetened condensed milk.

I prefer melting the butter directly in the baking dish and layering the ingredients right over it — it saves on cleanup and helps hold the crust together better.

These bars are rich, chewy, and slightly crisp on the edges, with a gooey, sweet center.

Whether you grew up eating them or this is your first time trying, Hello Dolly bars are the kind of dessert you’ll find yourself making again and again.

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Recipe Overview

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Ingredients

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Tools You’ll Need (with Alternatives in Brackets)

• 8×8 or 9×9 inch baking pan (or glass dish)
• Mixing bowl (or large container)
• Measuring cups/spoons (or kitchen scale)
• Spatula (or butter knife)
• Oven
• Parchment paper (or greased foil)

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How to Make Hello Dolly Bars

These bars are known for their simple “dump and bake” method. You don’t need a mixer or even separate bowls — just layer and bake.

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Step 1: Preheat and Prep the Pan

Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving a little overhang on the sides to lift the bars out later.

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Step 2: Make the Crust

Combine graham cracker crumbs and melted butter directly in the baking pan or in a bowl. Press the mixture firmly into an even layer on the bottom of the pan.

Use the bottom of a glass or measuring cup to press it flat.

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Step 3: Add the Layers

Sprinkle chocolate chips evenly over the crust, followed by butterscotch chips, chopped nuts, and shredded coconut.

Finally, pour the sweetened condensed milk over the entire top — try to cover all the ingredients.

Let it soak through the layers; don’t stir or press down.

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Step 4: Bake

Bake for 25 to 30 minutes until the edges are golden and the top is bubbling slightly. The center may appear a little soft but will firm up as it cools.

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Step 5: Cool and Slice

Allow the bars to cool in the pan for at least 1 hour. Chill them for 20–30 minutes in the fridge before cutting into squares for clean edges.

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Decoration & Serving Tips

• Sprinkle extra chocolate chips on top right after baking for a glossy finish
• Drizzle with melted chocolate or caramel for presentation
• Cut into mini squares and serve on festive platters
• Add a small pinch of flaky sea salt before baking to balance sweetness

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Variations to Try

• Peanut Butter Style: Swap butterscotch chips for peanut butter chips
• Tropical Twist: Use macadamia nuts and dried pineapple chunks
• S’mores Bars: Add mini marshmallows and use crushed chocolate graham crackers
• Mocha Version: Mix a teaspoon of espresso powder into the condensed milk

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Storing Tips

• Store at room temperature in a sealed container for 4 days
• Refrigerate up to 7 days for longer freshness
• Freeze bars (separated by parchment) for up to 2 months

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Extra Tips

• Let bars cool completely before slicing to avoid a sticky mess
• Use parchment paper for easier cleanup and slicing
• Don’t skimp on sweetened condensed milk — it binds everything together
• Press crust firmly to keep the base from crumbling

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Common Mistakes & Fixes

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Let’s Make and Share These Hello Dolly Bars

Hello Dolly dessert bars are easy to make, loaded with layers, and always a hit. Whip up a batch, cut them into squares, and don’t forget to share (or not — we won’t tell!).