February 12, 2019

Trish’s Hello Dolly Squares

Recipe: Matty Matheson

Prep Time: 20 minutes

Total Time: 1 hour

“This is my all-time favourite dessert,” says Parts & Labour chef Matty Matheson of his wife Trish’s Hello Dolly squares. “Fresh out of the oven, it’s to die for — a perfect storm of molten chocolate chips, crunchy coconut and graham cracker — but it’s still delicious the next day, too, when the squares are firm.”


  • 2 1/2 cups graham cracker crumbs
  • 1 cup unsalted butter
  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 1 can sweetened condensed milk
  • 1 cup shredded coconut
  • 1 cup crushed walnuts, if desired


Yield: 16 squares

  1. Preheat oven to 350°F. Heat butter in microwave long enough to melt but not bubble, about 45 seconds.
  2.  In large bowl, stir butter with graham crackers, then press into 9-inch-square baking pan. Sprinkle 1⁄2 cup each of chocolate chips, butterscotch chips and walnut (if using) on top of graham cracker crust, then sprinkle on 1⁄2 cup shredded coconut. Top with remaining chocolate chips, butterscotch chips and walnuts.
  3. Pour condensed milk evenly over top and garnish with remaining coconut
  4. Bake for 30 to 35 minutes, or until condensed milk starts to bubble and coconut browns.
  5. Let cool for 30 minutes or until room temperature. Serve with cold milk (preferably 3.25% homogenized).
Author: Samantha Edwards

Michael Graydon and Nikole Herriott


House & Home September 2018