Gooey Gluten Free Seven Layer Magic Cookie Bars

If you grew up loving magic bars (also known as hello dolly bars or seven layer bars), this gluten-free version will blow your mind. These gluten free 7 layer bars have all the melty chocolate, crunchy nuts, and gooey sweetened condensed milk goodness of the original, just made with gluten-free graham cracker crumbs and wholesome ingredients that taste even better. They’re an easy recipe you’ll make on repeat, especially when that holiday season sweet tooth hits!

When I was a kid, these magic cookie bars were one of the first treats my Grammy taught me how to bake & a staple at every holiday. I wanted to recreate that nostalgic dessert but in a way that fits my gluten-free lifestyle and still tastes like the buttery, golden brown classic. After a few rounds of testing (yes, my kitchen smelled incredible), I finally landed on the perfect combo: a gluten free graham crust, dark chocolate chips, and unsweetened coconut flakes baked into chewy, gooey layers of magic.

They’re one of those great recipes that check all the boxes: quick to prep, no fancy equipment, and guaranteed crowd-pleasers. Whether you’re making them for a party, gifting them to a friend, or sneaking one straight from the fridge (my favorite way), this magic bar recipe is about to earn a top spot on your dessert rotation.

You might also love my Viral Healthy Cookie Dough Bark or Cookie Dough Protein Donuts if you’re in the mood for more easy gluten-free sweet treats. If you're looking for more recipes to add to your holiday cookie trays alongside these gluten free magic cookie bars, you should try my gluten free Magic Cookie Bars, cutout Christmas cookies or my gluten free Gingerbread People cookies!

Why You'll Love This Recipe

• Nostalgic favorite, made better-for-you: All the gooey, golden brown flavor of classic magic bars, minus the gluten.
• Simple, no-fuss prep: Just layer, bake, and chill. No mixing bowls required!
• Customizable: Swap in butterscotch chips, white chocolate, peanut butter chips, or your favorite type of chocolate for endless variations.
• Crowd-pleasing texture: A buttery crust, melty chocolate, and crunchy nuts in every bite.
• Freezer-friendly: Make a double batch and store in an airtight container for easy desserts anytime.

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Gluten Free Seven Layer Bar Ingredients & Tested Substitutions

Gluten-Free Graham Cracker Crumbs. Use store-bought gluten-free graham crackers and pulse them in a food processor until fine crumbs form or if you can find gluten free graham cracker crumbs those work great, too.

Butter. Melted unsalted butter creates that classic flavor. For dairy-free, sub vegan butter or coconut oil. I find that Miyokos Creamery dairy free butter works best.

Sweetened Condensed Milk. Regular or sweetened condensed coconut milk both work beautifully, the coconut version adds subtle flavor. Alternatively, I have also tested this recipe using 14 oz of coconut cream mixed with 1-2 teaspoons of maple syrup if you'd like a refined sugar free option.

Chocolate Chips. I like dark chocolate chips but you could also mix in semisweet chocolate chips for balance. Add white chocolate or butterscotch chips for extra sweetness.

Unsweetened Shredded Coconut. You can use finely shredded flakes or thick coconut flakes. Both will still provide even layering and perfect texture.

Chopped Nuts. Pecans are classic, but you can use walnuts, almonds, or even pistachios, whatever fits your personal preference.

Optional Add-Ins. Toffee bits, peanut butter chips, or a drizzle of maple syrup before baking add extra decadence.

Gluten Free 7 Layer Bars Step by Step Instructions

1. Prep. Preheat oven to 350°F and line an 8x8 or 9x13 pan with parchment paper. Note: you will get thicker bars with an 8x8 pan.

2. Make the crust. Crush gluten-free graham crackers in a food processor until fine. Skip to the next step if you have already crushed graham cracker crumbs.

3. Press the dough. Transfer the graham cracker crumbs to your prepared pan, then drizzle melted butter overtop, pressing it evenly across the bottom to form the buttery graham cracker crust.

4. Create the layers. Pour 1 can sweetened condensed milk evenly over the crust. Then sprinkle dark chocolate chips, shredded coconut, and chopped nuts over the top.

5. Bake. Bake for 25–30 minutes, until the top is golden brown and the chocolate looks perfectly melty.

6. Cool. Let the entire pan cool completely, then chill in the fridge for 30–60 minutes before slicing.

7. Slice & enjoy. Use a sharp knife to cut into squares (for best results, wipe the knife between cuts).

Expert Tips & Tricks

• Room temperature ingredients help the layers bake evenly.
• For a slightly softer texture and less sugar, drizzle with a can of full fat coconut milk mixed with 1-2 teaspoons maple syrup before baking instead of condensed.
• Want extra crunch? Add chopped almonds, walnuts or pecans on top before baking.
• These are also delicious slightly warmed! Pop one in the microwave for 5-10 seconds for the ultimate melty chocolate bite.
• For a thicker crust, use an 8x8 pan instead of a 9x13 pan.
• Line with parchment paper for easy removal if you have it. If not, add the butter to the pan first, then top with graham cracker crumbs and press into an even layer.
• If the bars come out of the oven and are super gooey, cool them to room temp and pop them in the fridge to chill so the firm up.

FAQs

Can I make these vegan magic cookie bars?

Yes! Use vegan butter (I like Miyokos Creamery best) and sweetened condensed coconut milk instead of dairy-based ingredients, they taste amazing!

Do I need a food processor?

Nope! you can crush your gluten free graham crackers in a zip-top bag using a rolling pin. Just make sure the crumbs are fine for the best crust texture.

How do I know when they’re done baking?

When the edges are golden brown and the center looks set but slightly gooey, they’re perfect.

How to Store Gluten Free Seven Layer Bars

Once cooled, store in an airtight container at room temperature for up to 5 days, or refrigerate for a firmer texture. You can also freeze them for up to 3 months, just layer parchment between bars to prevent sticking.

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!