Gluten-Free Hello Dollies Cookie Bars
Layered cookie bars combining graham cracker crust, chocolate and butterscotch chips, shredded coconut, and pecans bound with sweetened condensed milk. A no-stir bar cookie that bakes to golden edges and chewy centers. Simple assembly and minimal mixing required.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup butter, melted
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup shredded coconut
- 1 cup pecans, chopped
- 14 ounce sweetened condensed milk, cannedevaporated milk plus sugar0.75:1 plus sweetenersubstitution_note
different texture and binding strength
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Instructions
- 1
Preheat oven to 350°F. Grease a 9x13-inch pan or line with parchment or aluminum foil.
- 2
Combine melted butter and graham cracker crumbs until well incorporated. Press into the bottom of the prepared pan.
- 3
Sprinkle chocolate chips evenly over the crust layer.
- 4
Top with a layer of butterscotch chips.
- 5
Sprinkle coconut evenly over the chips.
- 6
Add an even layer of chopped pecans.
- 7
Pour sweetened condensed milk over the entire pan. Do not stir.
- 8
Place in the center of the preheated oven for 25-30 minutes or until the edges are golden brown.
- 9
Cool completely and cut into bars.
Tips
Do not stir the sweetened condensed milk into the layers; it will distribute evenly during baking.
Lining the pan with parchment or foil allows bars to be easily removed for clean cuts.
Cool completely before cutting to ensure bars hold their shape.
Good to Know
Store in an airtight container at room temperature for up to 5 days.
Bars can be prepared and baked up to 2 days in advance. Store covered.
Cut into squares and serve at room temperature. Pairs well with milk or coffee.
Common Mistakes
Stir the condensed milk before baking to avoid uneven distribution and dry spots.
Skip the parchment or foil and risk breaking bars when removing from the pan.
Substitutions
Dairy-Free Swaps
alternate sweetness profile
General Alternatives
different texture and binding strength
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