Quick and Easy Hello Dolly Bars

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Easy bake hello dolly bars are filled with shredded coconut, chocolate chips, and chopped pecans. They make a perfect easy Easter dessert to bake with kids.

A metal baking pan is filled with hello dolly bars topped with shredded coconut and chocolate chips.

When you're craving chocolate and coconut, you can't go wrong with classic Hello Dolly bars.

This amazing recipe has been the star of more church potlucks and bake sales than anyone could probably count but if you've never made them before, you will be surprised by just how easy they are to make.

Chewy coconut topping and chocolate chips are layered over a crispy graham cracker crust. Salty pecans keep the bars from being too sweet and add a wonderful crunch.

Keep all the ingredients in your pantry for last-minute baking on a whim!

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The ingredients list is filled with pantry staples. This would be the perfect snow day baking recipe when you aren't in the mood for cookies!

You will need:

  • Graham Cracker Crumbs (or graham crackers you can crumble yourself)
  • Shredded Sweetened Coconut
  • Chocolate Chips
  • Pecans
  • Sweetened Condensed Milk
  • Butter

Prepare the Graham Cracker Crust

This is a great step you can have your kids help with!

Mix melted butter and graham cracker crumbs together in a mixing bowl.

Spray a 9 x 13-inch baking pan with cooking spray and press the crumb mixture into the bottom in an even layer.

We like to use the back of a measuring cup to firmly press the crust into place.

Bake at 350°F for 8 minutes before topping with the remaining ingredients.

Add the Toppings

Sprinkle the chocolate chips, coconut, and chopped pecans evenly over the top of the graham cracker crust.

Then pour the can of condensed milk evenly over the top.

Use the entire can! Just pour it over the top, no need to spread it out. It will spread on it's own in the oven. 

We like to drizzle it into every little corner as much as possible, though.

Bake the Hello Dolly Bars

Bake the bars at 350°F until they are toasted and bubbly, about 20 - 25 minutes.

Let cool completely before cutting to serve.

Is This Recipe Kid-Friendly?

I was a little worried my girls wouldn't like these coconut treats but I had a craving for them myself. Neither of my daughters is a big fan of coconut.

They saw me slicing into the cooled bars and got super curious. I cut them each a small square to taste-test and they downright swooned.

Despite the coconut, the Hello Dollies are a huge hit at our house now.

Make-Ahead Tips

I think the texture of the finished treat is at its very best the day you bake the Hello Dolly bars. That said, if you need to make them ahead of a party, they will definitely hold up for a day in an airtight container. 

We just popped a lid on our baking pan to store them and then cut them into bars right before serving.

I especially love this baking pan set for exactly this reason. The treats always bake perfectly and I love the lightweight lid on top for storage.

More 9x13 Pan Treats

Looking for more easy treats to bake in your 9 x 13-inch pan? My kids love baking these delicious desserts together:

📖 Recipe

A metal baking pan is filled with hello dolly bars topped with shredded coconut and chocolate chips.

Hello Dolly Bars

4.58 from 7 votes
This easy dessert recipe is perfect for beginner bakers. Delicious Hello Dollies are filled with shredded coconut, chocolate chips, and chopped pecans on a graham cracker crust.
TOTAL TIME 35 minutes
PREP TIME 5 minutes
COOK TIME 30 minutes
YIELD 12 servings


  • 2 cups graham cracker crumbs
  • 1/3 cup butter
  • 3 tbsp sugar
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • 2/3 cup sweetened flaked coconut
  • 1 (14 oz.) can sweetened condensed milk


  • Preheat the oven to 350°F. Lightly spray a 9 x 13 baking pan with cooking spray and set aside.
  • Add the graham cracker crumbs to a medium-sized mixing bowl. Add the butter to a microwave-safe dish and heat on HIGH for 30 seconds or until melted. Add the melted butter to the graham cracker crumbs. Add the sugar and stir it all together with a fork until the crumbs are all evenly coated in butter.
  • Add the crumbs to the baking pan and smooth them out into an even layer with the back of a cooking spoon. Use the bottom of your measuring cup to firmly press them into place. Bake for 8 minutes.
  • Remove the pan from the oven and then sprinkle the pecans, chocolate chips, and shredded coconut evenly over the bars. Pour the entire can of the sweetened condensed milk evenly over the top.
  • Bake for an additional 20 - 25 minutes or until the bars are toasted and bubbly. Let cool completely and then cut into bars.

Recipe Notes

These bars are best the day they've been made but can be made a head by one day. Just store them in an airtight container overnight and cut them into bars before serving.
COURSEBrownies & Bars

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  1. 5 stars
    I made these for my mom today and she ABSOLUTELY LOVES THEM. Our family ate them all in two days. She loves them with coffee and my sister loves them with a glass of milk. Classic goodness.

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