This Hello Dolly Bars recipe is made with macadamias, dried pineapple, white chocolate, coconut and rum. These decadent bars are better than drinking out of a coconut.
A hello dolly bar recipe has always been in my repertoire.
It doesn’t matter whether I make the traditional version or this tropical version with white chocolate chips and shredded coconut.
I love magic cookie bar recipes.
In my never ending quest to fill my body with as much sugar as I can before I die, (just kidding mom) I must admit to loving 7-layer bars, hello dolly bars; or even magic bars.
I don’t care what you call them! It’s crazy how many different names there are for these bars that require minimal effort to make.
But really-why are they called Hello Dolly bars?
These great treats became famous in the 60’s which is when “Hello Dolly” the Broadway musical was popular.
I think it makes a lot more sense to call them layer bars but I guess Carol Channing won out.
My mom’s recipe came right off the back of the Eagle brand condensed milk can.
She didn’t bake many sweets other than a Heath bar cake, chocolate chip cookies and yes….seven-layer bars.
I think these dessert bars might have been my first introduction to coconut, which I detested, or thought I did, until I devoured these.
I have lots of variations of 7 layer bars that I’ve baked over the years, but this tropical version is a first.
Last summer I found myself with macadamia nuts that needed to be used and dried pineapple leftover from some granola I had made.
With company coming I concocted this quick dessert, served it with pineapple sorbet and it was a winner.
Perfect after a BBQ; the kids enjoyed these sweet treats, just like cookies.
So why am I now sharing these tropical delights?
Well, this recipe for 7 layer bars is a perfect sweet in the dead of winter, when one might be dreaming of warm Hawaiian breezes and sand in one’s toes.
They also are great bar cookies to serve on a buffet and I suspect some folks out East may be planning something for the Super Bowl. Maybe out West, too!
Easily assembled in 15 minutes or less, these are almost like biting into a pina colada.
Yes, there is a bit of rum in there and yes, you can leave it out, but frankly I think it cuts the sweetness of this pina colada magic bars recipe.
What makes this easy recipe different than the traditional Hello Dolly bars recipe?
Instead of semisweet chocolate chips, peanut butter chips or butterscotch chips, this easy dessert contains white chocolate chips.
In the original recipe, walnuts or pecans are called for, but I chose to use decadent macadamia nuts and I must say they are a great choice!
And extra layer of dried sweetened pineapple is added, but still keeps this a very simple recipe.
And yeah. The rum!
Pina Colada 7 Layer Bars
These 7 layer bars are loaded with macadamias, white chocolate, dried pineapple and coconut. And yes…that touch of rum.
Many recipes call for crushed pineapple and maraschino cherries, but this isn’t the direction I chose to take.
I like the crunch of the nuts, the chew of the pineapple and yes…that rum. (Are you figuring out I like rum?)
These are sweet so I use salted macadamias, because I love the flavors of salty and sweet mixed together.
And the coconut? I prefer to use the dried coconut shavings, but any coconut will do.
Don’t have macadamias? Cashews will work and so will any other nut.
Now let’s get started shall we?
In less than 15 minutes these magic bars will go in the oven so start by preheating it to 350.
Combine graham cracker crumbs or smashed graham crackers, (I smash them in a zip lock bag using a meat mallet) with melted butter and press into a 13 x 9 baking dish that has been sprayed with non-stick spray.
This makes a buttery graham cracker crust that some say is the best part of this magic cookie bar.
Mix the rum into the sweetened condensed milk and pour the entire can evenly over the top of the crumbs.
Now add the other layers of dried sweetened pineapple, white chocolate chips, macadamias or cashews or any other favorite nut and last, but not least, coconut shreds or unsweetened coconut flakes.
Bake until the magic 7 layer bars get bubbly and the edges golden brown.
Cool completely, and then slice into bars.
These can be kept in an airtight container for about a week, but they do not need to be refrigerated.
Honestly, this family tradition, whether made this way or the original way, is truly one of my kid’s favorite recipes.
I’ve made many versions of magic bar recipes, so try this one or another, but one thing for sure is you won’t be disappointed.
A Few More 7 Layer Bars:
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Pina Colada 7 Layer, Hello Dolly Bars are topped with macadamias, dried pineapple, white chocolate, coconut and rum. These decadent bars are better than drinking out of a coconut.
- 1 4 oz stick of melted butter
- 1 3/4 c graham crackers crumbs
- 1 14 oz can condensed milk
- 2 T dark rum (optional)
- 1 c white chocolate chips
- 1 c dried pineapple chunks
- 1 c chopped salted macadamias
- 1 c flaked unsweetened coconut
- Preheat oven to 350.
- Grease pan with cooking spray.
- Combine melted butter with graham cracker crumbs and press into bottom of pan to form a crust. Pat down gently with the back of a spatula to make an even crust.
- Mix rum, (if using) into condensed milk. Pour mixture evenly over crumbs in pan.
- Sprinkle with white chocolate chips. Sprinkle that layer with pineapple. Sprinkle pineapple with nuts. And finally sprinkle with coconut flakes.
- Bake about 25 minutes or until the edges of the pan start turning golden. The bars will be bubbly. I cool them in the fridge before slicing into bars.
I have been know to be generous with the toppings. If you think you want more chocolate or coconut or whatever, don’t be afraid. It is perfectly acceptable to add more! Just remember the crust has to hold the weight…unless of course you want to eat these with a fork!
Keywords: hello dolly bars, magic bars, magic 7 layer bars, pina colada magic bars, magic cookie bar recipe,