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(c) A Marcy Goldman,BetterBaking.Com Original Recipe

Caramel Chocolate 7-Layer Magic Bars

These bars, aka Hello Dolly’s, Layered Magic Bars, are a standby since the sixties, probably, and a back-of-product favorite recipe from condensed milk cans, is still a great, sweet, treat. Literally made in minutes, it features a graham crust and then you simply pour or layer on the ‘good stuff’ like caramel and chocolate chips, coconut, walnuts, and of course, the condensed milk. It lasts forever or freezes for an eternity and is a nice stand-by on a dessert table or in a lunch bag.  I usually double this recipe and make massive 7-Layer Bars (of course, bake long until bars appear set). Kraft now has mini caramels (unwrapped too so they're easier to use in baking) that would work well in this recipe to replace the caramel chips.

½ cup unsalted butter
1 ½ cups graham cracker crumbs
1 14 ounce can sweetened condensed milk
1/2 cup semi-sweet chocolate chips
1/2 cup caramel chips
1 ½ cups shredded coconut
1 cup chopped walnuts or pecans

Spray a 8 by 11 inch pan (for thicker bars) or a 9 by 13 inch or 12 by 7 inch pan with nonstick cooking spray. Preheat the oven to 350 F. Line a baking sheet with parchment paper.

Put the graham crumbs and butter in the baking pan. Toss together and then pat out to line the pan bottom. Spread condensed milk over the top, using a wet, angled metal spatula to spread as well as you can. Sprinkle the chocolate and caramel chips over the top, and follow with the coconut and the nuts. With a wet hand, press down slightly, all over, with your hand.

Place pan on the parchment lined baking sheet and bake until lightly browned, about 25-30 minutes. Cool well and then semi-freeze before cutting.

The larger pan makes thin bars, about 40. The smaller pan makes thicker, but smaller bars, about 20. Baking is a bit more or less time but bars are done when they appear quite set and dry to the touch.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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