Vegan Hello Dolly Bars

Vegan Hello Dolly Bars

By Lauren of Rabbit and Wolves

Have you ever heard of a Hello Dolly Bar? Hello Dolly Bars originated in the 60’s when Hello, Dolly was popular on Broadway. An 11 year old girl had made a Hello Dolly cake that was published in a magazine in the countries first food column! It became really popular and then was turned into a dessert bar. The little girl came up with the name Hello Dolly, because she loved the musical.

Look at those ooey-gooey layers~ The original non-vegan version is made with a graham cracker crust, pecans, chocolate, sweetened condensed milk and shredded coconut. With a few swaps such as our Let's Do... Organic© Sweetened Condensed Coconut Milk, you can have yourself these decadent and sweet veganized Hello Dolly Bars! Don't forget we also have the most delicious organic unsweetened shredded coconut!


Sweetened Condensed Coconut Milk Ingredients

(Save yourself this step by purchasing Let's Do... Organic© Sweetened Condensed Coconut Milk) 1 Can Native Forest© Full-Fat Coconut Milk, 13-14oz. 4 Tbsp. Maple syrup*  

Ingredients for the Hello Dolly Bars

3 C. Graham cracker crumbs, vegan 1/4 C. Brown sugar 3/4 C. Vegan butter, melted (I used Earth Balance) 1 C. Pecans, chopped 1 C. Dark chocolate chips, vegan 1 1/2 C. Shredded coconut 1 can Let's Do... Organic© Sweetened Condensed Coconut Milk


  1. Preheat oven to 375 degrees.
  2. Start by making the sweetened condensed coconut milk, add the entire can of full fat coconut milk to a small sauce pan. Bring to a boil, reduce heat to low and whisk in the maple syrup. Simmer for 25-30 minutes or until reduced by about 1/4th or so and is thick.
  3. While the coconut milk is cooking, in a medium mixing bowl, combine the graham cracker crumbs, brown sugar and melted vegan butter. Stir until fully combined and crumbs hold together.
  4. Press the graham cracker crust into a 9x13 inch baking dish lined with parchment paper. Make sure to press down firmly, I recommend using a cup. Make sure it is even throughout the dish. Bake at 375 degrees for 10-15 minutes until the crust is pretty firm.
  5. Once the crust is out of the oven and the condensed milk is done, layer everything. Top the crust with chocolate chips, then pecans, then all of the sweetened condensed coconut milk, then the shredded coconut. Make sure all the toppings are spread evenly.
  6. Bake at 375 degrees for 10-15 more minutes until the coconut on top is brown and toasty. Let cool completely, then cut and serve!