Hello Dolly Bars with Chocolate, Coconut, and Toasted Pecans
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Ingredients & Equipment
What we send
- 1 half stickunsalted butter
- 2/3 cupchopped pecans
- 3/4 cupgraham cracker crumbs
- 1/3 cupsemisweet chocolate chips
- 1/2 cupshredded coconut
- 3 1/2 ouncescondensed milk
- 18 x 5.5" aluminum tin
What You’ll Need
- kosher salt
- 8" small pan
- baking sheet
- Tree Nuts
Preheat oven to 350°F. Place pecans in a small pan over medium heat. Toast, stirring, until golden and fragrant, about 3 minutes. Remove pan from heat.
Unwrap butter and place in a large heatproof bowl. Microwave in 30-second intervals until completely melted. Alternatively, melt butter in a small pot over medium heat, then pour into a large heatproof bowl. Reshape aluminum tin, if bent.
Add graham cracker crumbs and ¼ teaspoon salt to bowl with melted butter and stir to fully combine. Transfer mixture to tin and press into an even layer.
Assemble Hello Dolly bars
Scatter chocolate chips, pecans, and coconut in layers over crust, then drizzle over condensed milk in an even layer.
Bake Hello Dolly bars
Place tin with Hello Dolly bars on a baking sheet, then transfer sheet to oven and bake until coconut is golden, 15-20 minutes. This is a great time to get a head start on dishes.
Plate Hello Dolly bars
Once baked, chill bars in refrigerator for at least 20 minutes before serving, to help them set. Then, cut Hello Dolly bars into squares and enjoy—glass of cold milk optional! Store any leftovers in an airtight container at room temperature for up to 3 days.