Simple Magic Bars, also known as Hello Dolly Bars, are a delightful treat that combines rich, gooey textures with a satisfying crunch. Layers of buttery graham cracker crust, sweetened condensed milk, and a mix of chocolate chips, coconut, and nuts create a symphony of flavors in every bite. Ready in just 15 minutes of prep and 40 minutes of baking, these bars are perfect for satisfying your sweet tooth without spending hours in the kitchen.
The warm, caramelized aroma that fills your kitchen as these bars bake is irresistible. Each slice offers a perfect balance of chewy, crispy, and creamy textures, making them a crowd-pleaser for any occasion. Whether you’re hosting a gathering or simply treating yourself, these bars are a magical blend of simplicity and indulgence.
Ingredients for Simple Magic Bars (Hello Dolly Bars)
- 1 recipe Cookie Crust (store-bought or homemade)
- 2 cups (6 oz/170 g) unsweetened shredded coconut
- 1⅓ cups (8 oz/225 g) finely chopped semisweet or bittersweet chocolate (or chocolate chips)
- 1 cup (5 oz/142 g) pecans, toasted and chopped (substitute with walnuts or almonds if preferred)
- 1 (14 oz/397 g) can condensed milk
- ½ teaspoon flakey sea salt (optional, for a sweet-salty contrast)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Line a 9×13-inch (23×33-cm) pan with parchment paper for easy removal.
- Prepare the crust: Press the cookie crust evenly into the bottom of the pan. Bake for 10 minutes to set the crust.
- Mix the toppings: In a medium bowl, combine the shredded coconut, chopped chocolate, and toasted pecans. Spread this mixture evenly over the baked crust.
- Add the condensed milk: Pour the condensed milk evenly over the coconut mixture, ensuring it covers the entire surface.
- Sprinkle with sea salt: Lightly sprinkle the flakey sea salt over the top for a sweet-salty flavor.
- Bake: Bake for 25 to 30 minutes, rotating the pan halfway through, until the top is golden brown and caramelized.
- Cool and cut: Let the bars cool completely in the pan before cutting into squares or bars.
- Store: Keep in an airtight container at room temperature for up to 3 days.
Creative Toppings and Add-Ons
Take your Magic Bars to the next level by experimenting with toppings! Try adding a drizzle of melted white or dark chocolate for extra decadence. For a nutty twist, sprinkle crushed almonds or walnuts on top before baking. If you love a fruity touch, mix in dried cranberries or cherries with the coconut and chocolate layers.
Perfect Serving Suggestions
These bars are a crowd-pleaser on their own, but they pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert upgrade. For a cozy treat, serve them warm with a cup of coffee or hot chocolate. They’re also great as a sweet addition to a brunch spread or holiday cookie platter.
Storage and Freshness Tips
Store your Magic Bars in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving. If you prefer them warm, pop them in the microwave for 10-15 seconds to revive that gooey texture.
Quick Recipe Variations
Customize these bars to suit your taste! Swap the pecans for walnuts or omit nuts entirely for a nut-free version. Use butterscotch or white chocolate chips instead of semisweet chocolate for a different flavor profile. For a gluten-free option, use a gluten-free cookie crust or crushed gluten-free graham crackers.
Time-Saving Hacks
To save time, use a pre-made cookie crust or graham cracker crust instead of making one from scratch. You can also toast the pecans in advance and store them in an airtight container until ready to use. If you’re in a rush, skip the crust pre-baking step—just press it into the pan and proceed with the recipe.
Simple Magic Bars (Hello Dolly Bars)
Ingredients
Cookie Crust
- 1 recipe Cookie Crust
Toppings
- 2 cups unsweetened shredded coconut 6 oz/170 g
- 1⅓ cups finely chopped semisweet or bittersweet chocolate 8 oz/225 g
- 1 cup pecans, toasted and chopped 5 oz/142 g
- 1 can condensed milk 14 oz/397 g
- ½ teaspoon flakey sea salt
Instructions
- Preheat the oven to 350°F (180°C) and line a 9×13-inch (23×33-cm) pan with parchment paper.
- Press the cookie crust evenly into the bottom of the pan and bake for 10 minutes to set the crust.
- In a medium bowl, combine the coconut, chocolate, and pecans, then spread over the crust.
- Pour the condensed milk evenly over the coconut mixture and sprinkle all over with the flakey sea salt.
- Bake for 25 to 30 minutes, rotating halfway through until the top is golden brown and caramelized. Let cool completely before cutting into bars.
- Store in an airtight container at room temperature for up to 3 days.
