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!
Ingredients
- 1 ¾ cups gluten free graham cracker crumbs about 1 box of gf graham crackers
- ½ cup unsalted butter melted (can sub for vegan butter)
- 14 oz can sweetened condensed milk can sub sweetened condensed coconut milk or coconut cream mixed with 1-2 teaspoons maple syrup
- 1 cup unsweetened coconut flakes
- 8 oz dark chocolate chips
- 1 cup chopped pecans or chopped nuts of choice
Instructions
- 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.
- Make the crust. Crush gluten-free graham crackers in a food processor until fine.
- 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.
- 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.
- Bake. Bake for 25–30 minutes, until the top is golden brown and the chocolate looks perfectly melty.
- Cool. Let the entire pan cool completely, then chill in the fridge for 30–60 minutes before slicing.
- Slice & enjoy. Use a sharp knife to cut into squares (for best results, wipe the knife between cuts).
Notes
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.
Storage Tips
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. Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!