By Karen=^..^= on July 11, 2002
Photo by * Pamela *
Photo by * Pamela *
"These are rich, yummy layered squares that require no bowl or mixing. They are very easy to make and come out wonderful. (I have no idea where the name came from...got these out of a 30 year old women's club cookbook.) 12/23/08: Butter amount changed to reflect the advice and opinions in reviews. Thanks!"
Serving Size: 1 (56 g)
Servings Per Recipe: 16
"Very good! I have tried so many cookie recipes this season and this one was true to the recipe. It came out perfect! Thanks for sharing!"
"Just like Mom's!"
"Somebody had made these at my bridal shower and I did not know what they were called. My mother in laws friend made them this weekend for Thanksgiving and I heard them say hello dollies. I checked for them took your recipe and have basically eaten the whole pan by myself. They are excellent, I will be making these over and over again. Thanks for posting."
"Hi all... noticed folks were having trouble with the base crumbling - the original recipe from umm Eagle brand milk, had you melt the butter sprinkle evenly with the crumbs, and THEN drizzle with the eagle brand milk, instead of doing it after layering all the other ingredients. Have made it that way for years, and never had trouble with the cookie base. Awesome recipe tho."
"this was very good. taste almost like one of our favorite deserts at chili's restaurant....the paradise pie. next time tho i will put it in an 8x8 pan instead since i'd like the bars to be thicker and i had a hard time cutting them into bars since they were pretty thin. and i may even double the graham cracker and butter since i like a thicker crust. will definitely make again. thanks!"
"I made this to have with coffee at my family's Boxing day get together. I cut into smaller pieces - just big enough to pop into your mouth & not need a plate. They were soooo good. We don't have Hello Dollies here in Australia....so it was nice find a sweet that none of my guests had heard of before Thank you for sharing."
"Our family knows these as "magic bars" but whatever you call them, they're great! I made them in a 9x9 pan because I like them a little thicker. I also mixed the butter and crumbs together to make a crust, rather than just pouring the crumbs over the butter. They're easy to make and taste great!"
"I would have given this 5 stars however I would highly recommend mixing the melted butter through the crumbs to get a decent base. As I found following the directions some of my base just fell away as it was not fully bound prior to cooking. Otherwsie the taste is sensational. Thanks."
"I took these to a Christmas gathering, and they were very well-received! With no bowl or mixing, they were a snap to prepare, and they were really tasty and sweet! I used chocolate graham cracker crumbs to intensify the flavor of the chocolate chips, and I baked the bars for 25 minutes. (I think about 22 minutes would have been sufficient, at least in my oven). After they cooled, I cut them into small squares, and arranged them in a large, shallow dish. Hint: be sure to spread melted butter around the sides of the pan, as the bars are hard to loosen from edges otherwise. "
"These are excellent squares and quick to make up. Since I can't have walnuts, I substitute with 1 c. of butterscotch chips. They taste like you have worked alot harder than you have."
"These were so easy and very tasty! An easy dessert to whip up for a spare of the moment since you will probably have all these ingredients n hand. Very good, Karen! We all enjoyed our dessert tonight!"
"I was looking for a delicious, easy dessert recipe to take to Christmas gatherings this year & this is it! This is an excellent base recipe. I made a few adjustments to make it a bit less sweet and fancy it up a bit. I used the smaller pan, crushed up pretzels along with the graham crackers for the crust & increased to 1 1/2 cups, unsweetened coconut, dark chocolate chunks, used pistachios, cashews & sunflower seeds for the nuts & also added dried cranberries. I layered it chocolate, coconut then nuts & berries so the red & green would show through. It came out beautiful; and a taste-test proved that it is rich, but not overly sweet. So easy to make, no mess & very easy to add personal touches. Thanks so much for posting!"
"This wasn't exactly what I was expecting either but still good. I questioned the size of the pan as the amounts of crust and other ingredients were so little. I personally enjoy a thicker bar so I think I will play around with an 8x8 pan and adjust the cooking time accordingly. This dessert really is very sweet. so if you don't have a real sweet tooth this is probably a dessert you should skip. I had to come back and give it another star. After letting these sit for a day we really enjoyed them!"
"Oh my gosh this is so good!! I did the 6 T. of butter and about 1 1/4 c. graham cracker crumbs in a 9x13" pan. Added rest of ingredients in this order: coconut, nuts (1/2 pecans; 1/2 walnuts), then chocolate chips. Very rich!!"
"I took this to work for a holiday party and it was a huge hit. Everyone loved it. My only complaint was that it was kind of crumbly, but that could have been the baker. Thanks for posting."
"So I wanted to make these classic bar cookies but put a Thanksgiving- Autumn twist on them. SO this is what I changed- 2 ingredients EXCHANGED and 1 ingredient ADDED.
1. EXCHANGE- Graham Crackers exchanged with Gingerbread Cookies/Crisps (Safeway makes and awesome "Safeway" brand of super thin Ginger Crisps that are very gingery & not too sweet!).
2. EXCHANGE- Chocolate Chips replaced with Butterscoth Chips. (My sister is going to try with all the pumpkin pie spice added but use pecans & VANILLA chips & a thin layer of pumpkin pie filling before adding the condensed milk. Will let you all know HOW that turns out!)
3. ADDED- 2 tsp of Pumpkin Pie spice sprinkle it over crust (OR you can add it to the condensed milk).
I made in a 9 x 13 pyrex pan and just bumped up the quantities used to more like 1 1/2 cup of most ingredients because like most of you, I like a thicker bar.
SO results??? I have made these & have taken them to 2 Potlucks this week and RAVE RAVE RAVE reviews!! Everyone wants the recipe for these classic bar cookies with an Autumn twist! They were gone within minutes and everyone was looking for more!! Some said the recipe should be called "Heaven in a Pan Cookies" or "Ecstasy in a Pan Cookies" or "Sugar Love Overload Cookies"...there were some more that friends & family came up with but they are not appropriate to print here (wink wink).
Seriously give this a try- SUPER AMAZINGLY AUTUMN DELICIOUSNESS!"
"These are very delicious. I used a 9x9 inch pan for them and used chopped almonds. Turned out to be one of the tastiest desserts that I think I've ever had. Thank you for this new addition."
"Wow!!! These were so good. I was looking for recipes to help clean out my pantry, and this took care of a few things that I was looking to use up. I love SWEET, so these are just perfect. I did mix my graham cracker crumbswith the butter and then placed in 8x8 pan. I had macadamia nuts on hand so that is what I used. Even the hubby ate these and he has a strong dislike for coconut. KEEPER if I can get him to eat coconut!! I set them in the fridge to cool quicker also, since I was having a hard time waiting for them to cool! Thank you for this recipe!!"
"These were just alright w/ me. I like REALLY sweet treats, and actually Idk if these just weren't sweet enough 4 me or if they were just lacking flavor. Took them 2 a potluck, everyone else seemed 2 enjoy them. I wouldn't make again 4 myself, but would make to take to a get together."
"These are awesome. I made them ahead as part of my Christmas baskets, they froze great (I only froze them for about a week), they were so easy to make, and they tasted great! I used 6 Tablespoons of butter and mixed it with the graham crackers for the crust. Also, I used finely chopped pecans. I used a store brand of sweetened condensed milk, and it worked fine (not too runny or anything). I doubled this recipe and used an 8x8 pan for one batch and a 9x9 pan for the other, and I think I prefer the 9x9 pan - that seems perfect. Thank you, I will definitely keep this recipe!"