Magic Bars
15m prep 30m cook 2h ready
Magic Bars, also known as Hello Dolly Bars, are rich, layered dessert bars with a buttery crust, caramel, chocolate, toffee, pretzels, and toasted coconut. They are baked until golden and then chilled before serving.
Ingredients
- Nonstick cooking spray
- 177 ml unsalted butter at room temperature
- 118 ml packed brown sugar
- 2.46 ml kosher salt
- 1 large egg
- 7.39 ml pure vanilla extract
- 473 ml all-purpose flour
- 177 ml caramel sauce
- 59.1 ml toffee bits
- 59.1 ml broken pretzels
- 118 ml toasted coconut
- 113 g melted bittersweet chocolate
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 11.8 mg
- Iron: 0.61 mg
- Magnesium: 5.35 mg
- Phosphorus: 25.1 mg
- Potassium: 37.5 mg
- Zinc: 0.15 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Nonstick cooking spray
- 118 ml packed brown sugar
- 2.46 ml kosher salt
- 1 large egg
- 7.39 ml pure vanilla extract
- 473 ml all-purpose flour
- 177 ml caramel sauce
- 59.1 ml toffee bits
- 59.1 ml broken pretzels
- 118 ml toasted coconut
- 113 g melted bittersweet chocolate
Prepare
- 177 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
Heat oven to 375°F. Lightly coat a 9- by 13-inch metal baking pan with nonstick cooking spray. Line with parchment paper, leaving a 2-inch overhang on the two long sides; spray the parchment paper.
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Step 2.
Using an electric mixer, beat ¾ cup (1½ sticks) unsalted butter, ½ cup packed brown sugar, and ½ teaspoon kosher salt in a large bowl on medium-high speed until creamy, about 2 minutes. Beat in 1 large egg and 1½ teaspoons pure vanilla extract. Reduce speed to low and beat in 2 cups all-purpose flour until just combined. Transfer batter to the prepared pan. With lightly floured hands, spread into an even layer.
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Step 3.
Bake until deep golden brown around the edges, 25 to 30 minutes. Use the parchment overhangs to transfer the crust to a cooling rack and cool completely.
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Step 4.
Spread ¾ cup caramel sauce evenly over the cooled crust. Top with ¼ cup toffee bits, ¼ cup broken pretzels, and ½ cup toasted coconut. Drizzle 4 ounces melted bittersweet chocolate over the top. Refrigerate until set, about 1½ hours. Cut into 2-inch squares.
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