Magic Bars

Upscale Magic Bars aka Hello Dolly Bars

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Magic Bars

Magic Bars aka Hello Dolly Bars

My Grandma Shirley gave me a recipe years ago for “Hello Dolly” cookie bars, also known as “Magic Bars”.       

I decided to tweak it and make it a bit upscale for a delightful treat.       

Toasting the nuts and the coconut brings out a wonderful flavor that changes these bars from good to fabulous! (I’m sure Grandma would love this version too! lol)




1/2 cup (1 stick) butter, softened NOT melted

1 ½ cup graham cracker crumbs

1/2 – 1 cup chocolate chips

11 oz. package caramel bits, optional but really makes the recipe

7 oz. package coconut

1 cup chopped nuts, your preference

1 can sweetened condensed milk  



Heat oven to 350 degrees.

Toast the nuts in a dry nonstick skillet until browned lightly.upscale magic bars

 Toast the coconut (separate from the nuts) in a dry nonstick skillet until lightly browned.upscale magic bars

 Combine the graham cracker crumbs and softened butter. 

upscale magic bars

Press firmly into an 8×8” or 9×9” pan.

upscale magic bars

On top of graham cracker mixture sprinkle the chocolate chips, nuts, caramel bits and coconut.upscale magic bars

 Pour sweetened condensed milk over all layers and bake for 20 – 25 minutes.

upscale magic bars

Cool and cut into bars.

Copyright, Recipe by Carrie Groneman,  A Mother’s Shadow, 2014

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10 replies
  1. Janine Huldie
    Janine Huldie says:

    I have totally made these bars in the past myself (and loved them), but never toasted the nuts or coconut beforehand to include, but will totally be trying this the next time I make them. So, thanks for the hint here 😉

  2. Diane Roark
    Diane Roark says:


    I have made a lot of magic bars over the years. They are just full of goodness. I am sure it would be a lot better toasted. I have never toasted my nuts or coconut, but I have tried lots of different combinations like health bars, toffee, white chocolate and more. You can really use anything and they always turn out AMAZING!
    Great recipe!
    Diane Roark


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