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)
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 302-1/2 inch by 1-1/2 bars or 51 1-1/2 inch by 1-1/2 inch bars
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.