Heavenly Seven-Layer Bars
These heavenly seven-layer bars, also known as Hello Dollys, are always in trend, originally dating as far back as the mid-1960s.* They are called seven-layer bars because of their seven layers of flaky butter, a graham cracker crust, semisweet and butterscotch chips, shredded coconut, condensed milk, and nuts. The key to this recipe is the condensed milk, which serves as a glue to hold all the goodies together. I’ve modified the traditional recipe here by adding half shortening to half butter for a crispy crust. Also, I’ve reduced the ratio of butterscotch to chocolate chips since I find the butterscotch adds a strong punch. I like these bars chilled, right out of the refrigerator, with a cup of coffee in the morning or as a treat at night. Whenever you eat them, my bet is you’ll enjoy them!
Ingredients
- 2 cups crumbled, honey graham crackers, about 13 bars
- ¼ cup + 1 T. Crisco All-Vegetable Shortening
- ¼ cup + 1 T. unsalted butter
- 1 cup semi-sweet chocolate chips
- ¾ cup butterscotch chips
- 1 ¼ cup shredded, sweetened coconut, like Baker’s Angel Flakes
- 1 can sweetened, condensed milk, 14 oz, like Eagle's.
- 1 ½ cup chopped walnuts
Directions
- Step 1 Preheat oven to 350° F and grease a 9” x 13” pan with a slab of butter.
- Step 2 Then, coarsely crumble 13 graham crackers in the basin of a food processor. Pulse until the crackers form a fine crumble. You may need to do this in 2 batches. Empty the contents in a large mixing bowl. Next, melt the butter in the microwave in a microwave-safe bowl, with a paper towel over it, so the butter won’t splatter everywhere. Pour the melted butter over the graham crackers and combine. Then, add the shortening and mix until the consistency is uniform, and they’re no clumps. Next, spread the crumble over a 9” x 13” pan and press down with your hands to form a firm crust.
- Step 3 Measure out the chocolate and butterscotch chips. Sprinkle over the graham cracker crust and spread out evenly with your hands. Then, measure out the coconut and distribute evenly over the baking chips, as it should form a solid layer. Next, take the condensed milk and drizzle over the coconut. Do so gently, so it doesn’t come gushing out. You want an even layer. Lastly, coarsely chop the walnuts and spread over the milk, pressing slightly into the coconut.
- Step 4 Bake for 25-30 minutes, depending on your oven temperature. Mine was done after 30 minutes. I enjoy these bars refrigerated best, so you may want to let them cool in the fridge before serving. Also, they’re easier to cut when chilled. They’ll stay fresh for 1 week if stored in an airtight container in the refrigerator. Enjoy!
Who can’t enjoy seven layers of heavenly chocolate, creamy butterscotch, nutty coconut, earthy walnuts, creamy butter, and a flaky, graham cracker crust, all held together by condensed milk? This bar is a slice of heaven, and once you taste it, you’ll know what I mean!
NUTRITONAL INFORMATION:
Nutritional Information: serving size: 1 bar, servings per recipe: 16, calories: 378 total fat: 21.9 g., saturated fat: 7.1 g., cholesterol: 13 mg., sodium: 184 mg., total carbohydrate: 41.7 g., dietary fiber: 2.1 g., total sugars: 31.2 g., protein: 6.2 g., calcium: 83 mg., iron: 2 mg., potassium: 204 mg., vitamin D: 0 mcg.
SOURCES:
Locker, Melissa. “How Hello Dolly Bars Got Their Funny and Magical Name,” Southern Living, last accessed 6 April 2022. https://www.southernliving.com/food/desserts/hello-dolly-bar-history