Hello Bettie Bars with Whiskey Caramel Sauce
Baker Bettie’s version of Hello Dolly Bars also known as Magic Bars! Dark chocolate 7 layer bars with a whiskey caramel sauce! Hello Bettie!
Have you heard of a ‘Hello! Dolly Bar?’ Or maybe you call them ‘Magic Bars’ or ‘7 Layer Bars?’
I had never heard of any of this until recently. Someone asked me if I had a good recipe for ‘Hello Dolly Bars’ and I just stared at them blankly. Then they were appalled that I didn’t know what they were talking about.
them: “It’s a traditional southern dessert! You should definitely know how to make them!”
me: “I’m not from the South.”
them: “You’re from Kansas. You’re from the South.”
So I decided to embrace my southern roots? and learn how to make these! Through researching these babies, I learned that Hello Dolly Bars are a cookie bar with a graham cracker crust, layers of chocolate, butterscotch, nuts, coconut, and then drizzled with sweetened condensed milk. While all of that sounds fine and good, I had to make these babies a little more fancy.
I opted to use a brown butter cookie crust as a base for the layers of dark chocolate, toasted pecans, large coconut flakes, and butterscotch chips. And for the finale, I topped them with a whiskey salted caramel sauce. These pretty ladies are amazing. Tooting my own horn and not even ashamed about it! I even renamed these ‘Hello! Bettie Bars.’ Sorry Dolly!
They are pretty rich so I cut them into little bites. I ended up with 48 little squares of decadence. So definitely half this recipe if you aren’t planning to feed a crowd!
I also had some of the whiskey caramel leftover so I saved that for use on ice cream or in my coffee, or pretty much anything I can find in the fridge to pour it on. It’s like a bonus treat with the recipe!
I feel I need to give my husband some credit as the caramel drizzler here. He is a certified drizzler for all my photography needs. It’s a skill. He’s also helping me to redesign the website (isn’t he handy?) so look out for a whole new look and feel coming up soon!
MORE RECIPES FROM BAKER BETTIE!
If you loved this delicious recipe, you might like to try these other dessert bar recipes!
For the bars
- 226 grams (1 cup, 2 sticks) unsalted butter
- 150 grams (1 ½ cups) brown sugar (preferably dark brown)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 270 grams (2 ¼ cups) all-purpose flour
- 300 grams (2 cups) dark chocolate chips
- 225 grams (1 ½ cups) butterscotch chips
- 143 grams (1 ½ cups) flaked coconut (I used unsweetened, you can use sweetened if you prefer)
- 100 grams (1 cup) chopped pecans, toasted
For the whiskey caramel
- 160 grams (1 ⅓ cups) granulated sugar
- 235 grams (1 cup, 240 milliliters) heavy cream
- 2 tablespoons unsalted butter
- 57 grams (¼ cup) whiskey
- large pinch of salt
- Preheat the oven to 350°F/175°C. Line a 9 x 13 inch (23 x 33 cm) baking dish with parchment paper and set aside.
To make the bars
- Cut the butter (226 grams/ 1 cup) into small pieces and place it in a saucepan over medium heat. Cook, stirring frequently, until the butter turns an amber color and smells nutty. Pour into a holding cup or into the mixing bowl and allow to cool for at least 10 minutes.
- Cream the browned butter and brown sugar (150 grams/ 1 ½ cups) together in a mixing bowl of a stand mixer or with a hand mixer for a few minutes until lighter in color and fluffy.
- Mix in the eggs (2 large) one at a time until completely incorporated.
- Mix in the vanilla extract (1 tablespoon), salt (1 teaspoon), and baking soda (1 teaspoon). Scrape down the bowl.
- Slowly mix in the flour (270 grams/ 2 ¼ cups) just until incorporated.
- Using a rubber spatula, distribute the dough evenly in the baking dish. You may need to use clean damp fingers to spread the thick dough out evenly. Bake for 5 minutes to allow the dough to begin to set.
- Remove the baking dish from the oven. Layer the top with dark chocolate chips (300 grams/ 2 cups), butterscotch chips (225 grams/ 1 ½ cups), coconut (143 grams/ 1 ½ cups), and pecans (100 grams/ 1 cup). Set aside while you make the caramel.
To make the caramel sauce
- Place the sugar (160 grams/ 1 ⅓ cups) in a medium saucepan over medium low heat. Swirl the pan around while the sugar melts and then starts to turn amber. Do not stir, just swirl the pan around to ensure even caramelization.
- As soon as the sugar turns a light amber color remove from the heat and carefully pour in the cream (235 grams/ 1 cup) while stirring constantly. The mixture will bubble like crazy.
- Return the pan to the low heat and stir until all of the sugar is smooth and dissolved. Stir in the butter (2 tablespoons), whiskey (¼ cup), and the salt (large pinch).
- Drizzle the caramel over the top of the brownies. You will probably have some caramel left over. Sprinkle the top with a bit of coarser salt if desired.
- Bake for an additional 20-25 minutes until set. Cover the pan loosely with foil halfway through to prevent over caramelization.
- Allow to cool completely before slicing. Drizzle with more caramel when serving if desired.