Description
These Magic Cookie Bars, also known as Hello Dolly Bars, are a delicious no-fuss dessert with a buttery graham cracker crust layered with rich chocolate chips, shredded coconut, chopped pecans, and sweetened condensed milk, baked to golden perfection. Perfectly chewy and decadent, they’re an easy treat for any occasion.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (about 10 to 11 full graham cracker sheets crushed finely)
- ½ cup butter, melted
Filling
- 1 cup semisweet chocolate chips
- 1 cup shredded coconut (unsweetened, thread-like)
- ½ cup chopped pecans
- 14 oz can sweetened condensed milk
Instructions
- Get prepped. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out easily once baked. Melt ½ cup of butter and measure out all your ingredients, so everything is ready to go.
- Make the crust. In a bowl, combine 1 ½ cups of graham cracker crumbs with the melted butter until the crumbs are thoroughly coated. Press the mixture firmly into the bottom of the prepared pan, making sure it reaches all the corners evenly. Bake in the oven for 8 to 10 minutes just until the crust sets to prevent sogginess and provide good structure for the bars.
- Layer the filling. On top of the warm crust, evenly sprinkle 1 cup of semisweet chocolate chips. Next, add 1 cup of shredded coconut uniformly over the chocolate layer, followed by ½ cup of chopped pecans. Finally, slowly drizzle the entire 14-ounce can of sweetened condensed milk over all the layers, working close to the edges so it soaks through evenly and binds everything.
- Bake. Return the pan to the oven and bake for 25 to 30 minutes until the top is lightly golden and the center appears set, not wet or jiggly. This ensures the bars hold together nicely once cooled.
- Cool and slice. Allow the bars to cool completely in the pan on a cooling rack. For the cleanest cuts, chill the bars in the refrigerator for at least 1 hour. Use the parchment paper overhang to lift the bars out of the pan and slice into 16 squares for serving.
Notes
- Use parchment paper to line your pan for easy removal and cleaner slicing.
- Chilling before slicing helps the bars hold their shape and makes cutting easier.
- You can swap pecans for walnuts if preferred, or omit nuts for a nut-free version.
- Ensure the crust is baked lightly so it can hold the filling without becoming soggy.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
