Hello Dolly Bars Classic Layers (Printable)

Chewy bars featuring graham crust, chocolate chips, nuts, coconut, and sweetened milk layers.

# What Goes In:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted

→ Layers

03 - 1 cup semisweet chocolate chips
04 - 1 cup butterscotch chips (optional)
05 - 1 cup chopped walnuts or pecans
06 - 1 cup sweetened shredded coconut
07 - 1 can (14 oz) sweetened condensed milk

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease.
02 - Combine graham cracker crumbs with melted butter until evenly mixed. Press firmly into the bottom of the prepared pan to create a uniform crust layer.
03 - Evenly distribute semisweet chocolate chips over the crust, followed by butterscotch chips if using, then chopped nuts, and finally the shredded coconut.
04 - Pour sweetened condensed milk evenly over the entire surface, ensuring all layers are covered.
05 - Bake for 23 to 27 minutes until edges are golden brown and the center is set.
06 - Allow to cool completely in the pan. Remove using parchment paper and cut into 16 bars.

# Expert Tips:

01 -
  • No mixer required—just mix, layer, and bake, perfect for when you want dessert without the fuss.
  • That chewy-gooey texture happens naturally when the condensed milk bakes; it's pure magic and impossible to mess up.
  • You can customize every layer based on what's in your pantry, making it endlessly adaptable.
02 -
  • The condensed milk won't fully disappear into the layers; it will create a slightly caramelized surface that looks wet but firms up as it cools—this is exactly right, not a mistake.
  • If you skip cooling completely and cut while warm, the bars will fall apart, but if you wait until they're room temperature and firm, they slice cleanly and hold their shape.
03 -
  • If you don't have parchment paper, grease the pan well and let the bars cool longer before attempting to cut; they'll eventually release from the sides if you run a thin knife along the edges.
  • For cleaner cuts, use a sharp knife dipped in hot water and wiped dry between each cut—the heat softens the condensed milk layer just enough to slice without dragging.
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