This simple and decadent dessert by Vera Stewart of The VeryVera Show, is sure to be a crowd pleaser, no matter who you are serving. In fact, at VeryVera catered parties, these bar cookies are more popular than the shrimp! Some say this classic recipe comes from the back of cans of sweetened condensed milk, and others say it was made popular when the recipe was published during the time the musical Hello, Dolly! was on Broadway. Also known as Seven Layer Bars, these sweet treats are so rich, you'll want to cut them into small 1-inch squares. And as this video shows, they're a fun and easy cooking project for little helpers who are just learning how to bake. (If you'd like to make the reindeer bags shown, the templates are available here.) When the bars come out of the oven, try resisting the urge to dive right in—they're best once they have cooled and set. If you're lucky enough to have leftovers, place extra Hello Dolly Bars in a freezer bag, press out as much air in the bag as possible, and place the bag in the freezer. You will have dessert ready for the next occasion or to take as a treat to work or school.

Vera Stewart


Read the full recipe after the video.

Recipe Summary test

15 mins
35 mins
50 mins
Makes approximately 100 (1-inch) squares


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325°F, and grease a half sheet pan (18 x 13 inches) with edges with floured baking spray.

  • Melt the butter in a large bowl in the microwave.

  • Add the graham cracker crumbs to the melted butter and mix well by hand.

  • Once the graham cracker crumbs are moistened by the butter, press the mixture into the bottom of the prepared pan.

  • Layer the shredded coconut, butterscotch chips, chocolate chips, and pecans over the top.

  • Pour the sweetened condensed milk over the entire pan. Do not mix.

  • Bake for 35 minutes.

  • Cool completely before cutting into 1-inch squares.