This recipe goes by many names including Hello Dolly Bars, Seven Layer Bars and Magic Cookie Bars. The recipe is originally from Eagle Brand condensed milk and has been around since the 1960s. The bars were extremely popular in the late '70s and '80s and are still well-loved today. They are just so easy and very, very, good.
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Hello Dolly Bars aka Magic Bars Base
The crust for these bars is usually made with freshly ground graham crackers, but open to changes. I’ve made them with with animal crackers, brownies, Strawberry Newton cookies, and Saltine crumbs. I've also heard of people pouring the toppings over a base of plain white bread pressed into a pan. Anything goes, but the graham cracker crust is classic.
The Filling
What makes these bars so appealing is the filling which is plain condensed milk. You just pour it on the crust and that's it. It caramelizes slightly around the edges while baking, thickens, and melds with all of the toppings. I've also seen versions where people put the "toppings" directly on the crust, then pour the condensed milk over the top. WIth that method, the condensed milk gets more direct heat before sinking down below the toppings so it caramelizes a little more.
Magic Cookie Bar Topping
Traditionally one would top these with chocolate chips and maybe nuts and coconut, but now we have so many different flavors of chocolate chips it's a shame to use just one. Throw on white chips, butterscotch chips, or whole Hershey's Kisses. Create your own flavor by changing up the chips.You can also add salty crumbly toppings such as pretzels.
Loaf Pan Magic Cookie Bars
The recipe card has the usual 13x9 inch pan size, but I like to make the full size batch and squeeze it all into a 9 inch square pan for extra thick Hello Dolly Bars. For an even smaller yet still thick batch of these bars, I sometimes use a loaf pan. For this one, I had only half a can (7 oz by weight) of condensed milk, so I used a foil-lined 9x5 inch loaf pan and halved the recipe below.
Storing Magic Cookie Bars
These bars stay fresh for about a week in the refrigerator and for months in the freezer, which is where I stash them. In my opinion they taste better cold. You can also store them at room temperature for a day or two, but they'll get a little soft.
Recipe
Seven Layer Magic Hello Dolly Bars
Ingredients
- 1 stick butter, salted is best or use unsalted and add a pinch
- 1 ½ cups graham cracker crumbs
- 14 oz can sweetened condensed milk (Eagle Brand)
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped toasted walnuts or pecans
- ½ cup coconut sweetened flaked
Instructions
- Preheat oven to 350 degrees. Mix together the butter and graham cracker crumbs and press into bottom of a 13x9 inch pan which you've lined with parchment.
- Pour condensed milk over graham cracker base. Sprinkle evenly with chocolate chips, butterscotch chips, nuts and coconut
- Bake for 25-30 minutes. Cool in pan on wire rack, then lift parchment from pan and cut into bars.
Anna says
Glad you have some fond memories that involve Congo Bars :). Thanks for the comment, E!
Elaine says
Called these Congo bars during my sorority days at Purdue...fond memories. Plan to make a batch soon!
Laura says
I just made these using coco lopez cream of coconut instead of the condensed milk. Only chocolate chips. I used unsweetened coconut because I wanted the whole thing less sweet. I used crushed tea biscuits (vanilla, but chocolate would have been even better). I went with pecans, but, in retrspect, almonds might have given the whole thing a nice almond joy vibe.
Anna says
Key lime sounds awesome!
Erika says
I made a Key Lime version of these once for a family reunion. It was awesome- although i haven't made them since. I added lime zest to the condensed milk, removed the chocolate and butterscotch chips and used white chocolate chips, and then I used macadamia nuts for the nuts. IIRC, I also added a layer by mixing key lime juice with powdered sugar and adding a tiny drizzle to the top.
Shannon Abdollmohammadi says
Thanks Anna....I forgot about these delicious bars!! I am for sure making them with the crushed oreo cookie base!!!
Carol A, says
These are so good, and all the variations sound yummy.
A friend of mine calls them "Seven Layer Hips." 😀
Rebecca says
Oops, forgot the link for the Vegan Magic Cookie Bars!
http://theppk.com/blog/2009/04/07/san-francisco-and-magical-coconut-bars/
Rebecca says
The cookie book Vegan Cookies Invade your Cookie Jar by Moskowitz and Romero has a nice version of the magic cookie bar that uses reduced coconut milk with brown sugar in place of the condensed milk. The cookie comes out softer, but has a great coconut flavor and is much less sweet. It's delicious!
Anna says
Love the variations! Glad to have another great use for those Chocolate Wafers.
Jacqui, I've never made graham crackers but Katrina at Baking & Boys made them a while back and loved them. She used this recipe
http://www.bakingandboys.com/search?q=graham+crackers&updated-max=2009-02-05T04%3A53%3A00-06%3A00&max-results=20
Mary says
A GREAT variation is to use crushed chocolate wafers (the old-fashioned "Nabisco Famous Chocolate Wafers") in place of the graham cracker crumbs and chopped macadamia nuts subbed for the pecans. Oh, and no butterscotch chips -- chocolate only. This variation is one of my favorite party or cookie exchange cookies!
KAnn says
Anna, my slight variation is to add some cinnamon to the graham cracker crumbs. I tend to prefer just chocolate chips with mine but I make them with the butterscotch, too.
jacquie says
never thought of putting dried fruit in the mix - wonder why since it does sound good.
do you have a good recipe for homemade graham crackers?
CindyD says
It might be a waste of good Girl Scout cookies, but I bet crushed Trefoils would make a good base!
Emily says
We've made a version of these with a Nilla wafer base for years. Really tasty!
Anna says
Jamie, thanks for de-lurking! I love meeting long-time lurkers. Also, I am very interested in trying your creative base idea. Coconut cake mix, eh? So I guess you just sprinkle it on over the butter? If you happen to check back and see this, I'd be interested in knowing the exact proportions because I want to try it.
Kara, thanks for the tip on pouring the condensed milk last. I know I've done it that way in the past, but I never stopped to think whether there was really a difference in pouring it first or last. I also wonder if it less moisture sinks into the base that way, keeping the base firmer.
Pam, I used to do it that way too. Somewhere along the way, I got spoiled by using a food processor and just stopped. I've been under a lot of stress lately and really should go back to the rolling pin method to let off steam ;).
Pam says
Anna,
My food processor broke some time ago and I haven't replaced it, so when I need graham cracker crumbs I just throw them in a Ziplock bag and use my rolling pin to crush them. Doesn't take long and they come out almost as finely ground as the food processor. Plus, if I'm mad at somebody it's a good way to let off some steam!
Kara says
I make them using whatever I happen to have in my baking cabinet. Dried fruit, all types of chips, various nuts... whatever seems good at the time! I never thought to use a different base, though. If I feel like having something gooey, I don't pour the milk on until the very end - it permeates all of the layers and keeps the coconut super moist.
PS - my friends favorite recipe seems to be graham crackers, butter, SC milk, chocolate chips, peanut butter chips, dried cranberries, pecans, and coconuts. Yum!
Jamie says
De-lurking here...I have followed your website forever and really enjoy everything you do. I LOVE these bars and rank them as my number one treat of all time...An iinteresting variation that I love is to use a coconut cake mix dry, YUM! I have also liked it with a chocolate fudge cake mix dry. I also sprinkle a tiny bit of sea salt on the melted butter then add whatever base I am using..
Anna says
Thanks for the variations! Cheryl, a crushed Oreo base sounds terrific. I'll have to try that next time. I also liked the looks of the dulce de leche flavored ones Camila linked to.
Christy, I'd buy new graham cracker crumbs if I were you. If you'd stored them in the freezer they would have been fine, but they tend to get stale fast in the pantry.
Barbara, I agree.
Katrina, you were smart not to pack yours. I didn't pack my coffee grinder, so I can use that in a pinch.
Michele, I never saw that movie but I looked it up on IMDB and it sounds cute. Thanks for the movie suggestion.
Michele says
Ever watch the 1999 movie "Dick" with Kirsten Dunst and Michelle Williams? Hello Dolly bars help move the plotline along.
Katrina says
Ha, love the extended name.
I was just telling some friends that I use my food processor almost every day I think, so I better not pack mine!
Barbara says
These are great. They've been around a while, but anything with condensed milk deserves to be brought back again and again!
Christy says
Hi Anna I have a question. I have some graham cracker crumbs I have been storing for several months in a plastic container. (I had made Alton's cheesecake you had recommended & processed the whole rectangle instead of the square & ended up with double crumbs). Would you use them or toss them? Thanks!
Camila Cánoas says
Wow! they look amazing! I´ve tryed another similar recipe from "Sugar" (TV show from food network) called "Gooey Shouthern Squares" that use also condense milk, but 2 of them. They are a hit! sometimes I cook them for sale at my university. Here´s the website where you can find the recipe (and many others)
http://www.foodnetwork.ca/recipes/recipe.html?dishid=5489
And also a video in youtube with the episode with this recipe
http://www.youtube.com/watch?v=qI5ataICJDE&feature=related
I hope you to try this recipe! 🙂
C L says
A classic! This is a terrific "basic". I have made the base, at one time or another, using crushed Oreos, crushed pretzels, and crushed Fritos (but not all at once! LOL). Chips/morsels-wise, I have used combinations of white chocolate, Andes mints, M&Ms of various sorts, and the Nestles swirled chips. I have even used "leftover" holiday choclates, if there is such a thing as "leftover" chocolate. 😉