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Pumpkin Spice Hello Dolly Bars

Pumpkin Spice Hello Dolly Bars

Hello Dolly Bars are a version of Magic Bars or 7 Layer Bars. This recipe celebrates fall with pumpkin spice baking chips along with traditional semi-sweet chocolate chips, coconut and pecans on a graham cracker crust. May be made gluten-free or with gluten depending on needs (details in recipe)
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 30 2-1/2 inch by 1-1/2 bars or 51 1-1/2 inch by 1-1/2 inch bars
Calories 179kcal
Author Toni Dash


  • 2 cups gluten-free Graham Cracker Crumbs (or 1 ½ cups regular graham crackers if not gluten-free)
  • ½ cup Unsalted Butter , melted
  • 1 14- ounce can Sweetened Evaporated Milk
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Pumpkin Spice baking chips
  • 1 cup Shredded Sweetened Coconut
  • 1 cup Chopped Pecans


  • Butter or spray with non-stick spray a 9-inch by 13-inch baking pan. Preheat the oven to 325 degrees.
  • In a medium mixing bowl combine the graham cracker crumbs with the melted butter. Mix well and spoon into the prepared baking pan. Press down into pan to form a crust.
  • Drizzle half of the sweetened evaporated milk over the graham cracker crust and smooth out with the back of a spoon.
  • In a large mixing bowl, combine the chocolate and pumpkin spice chips, coconut and nuts. Toss to fully combine. Distribute evenly over the crust.
  • Drizzle the remaining sweetened evaporated milk over the entire mixture in the baking pan.
  • Bake the bars for 25-30 minutes until the coconut begins to turn golden brown. Remove from the oven and allow to cool fully before slicing. Tip: after the bars cool to room temperature, put them in the refrigerator to chill before cutting. This allows firm bars to be cut.


Calories: 179kcal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 61mg | Potassium: 145mg | Fiber: 1g | Sugar: 8g | Vitamin A: 135IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 1.2mg