Sometimes called Hello Dolly Bars (though no one knows why), these nostalgic treats are easy to make and perfect for an afternoon pick-me-up.
Coconut Magic Bars
Makes 18 bars
Ingredients
- 3/4 cup plus 2 tablespoons (198 grams) unsalted butter
- 2¼ cups (293 grams) graham cracker crumbs (about 20 sheets)
- 1/3 cup (73 grams) firmly packed light brown sugar
- ¼ teaspoon kosher salt
- 1 (14-ounce) can (396 grams) sweetened condensed milk
- 1¼ cups (105 grams) sweetened flaked coconut
- 1 cup (113 grams) coarsely chopped pecans
- 1 cup (170 grams) semisweet chocolate chips
- Garnish: flaked sea salt
Instructions
- Preheat oven to 350°F (180°C). Line a 9-inch square baking pan with foil, letting excess extend over sides of pan; spray foil with baking spray with flour.
- In a small saucepan, melt butter over medium heat. Cook, stirring occasionally, until butter turns a golden brown color and smells nutty, 5 to 6 minutes. Remove from heat, and let cool slightly.
- In a medium bowl, stir together browned butter, graham cracker crumbs, brown sugar, and kosher salt until well combined and mixture holds together when pressed. Using the bottom of a small measuring cup, press mixture into bottom of prepared pan.
- Bake until fragrant and dry to the touch, about 15 minutes. Leave oven on.
- Pour condensed milk onto warm prepared crust. Sprinkle with half of coconut, half of pecans, and half of chocolate chips. Repeat with remaining coconut, remaining pecans, and remaining chocolate chips. Lightly press with a clean spatula to adhere. Garnish with sea salt, if desired.
- Bake until fragrant and golden brown, 30 to 35 minutes. Let cool completely in pan. Refrigerate until firm, about 1 hour. Using excess foil as handles, remove from pan, and cut into bars. Store in an airtight container for up to 1 week.
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