You will not be able to resist the ooey-gooey chocolate, caramel like topping, and cookie crust in these gluten-free 7 layer bars. They are my version of a gluten-free monster bar and they couldn’t be easier to make.

Searching for other simple bar recipes? You will love my Gluten-Free Dark Chocolate Banana Brownies. My Chocolate Coconut Oat Squares are also amazing.

I originally posted these in 2014 under the name gluten-free chocolate coconut sweeties. I’ve updated the photos, name and post.

Gluten-Free Seven Layer Bars

These are basically my spin off of gluten-free seven layer bars also known as gluten-free magic bars (or gluten-free monster bars) and they are extremely addicting. It’s best to share these Gluten-Free Bars so that you don’t end up devouring the whole batch — and hating me.

Not only are the decadent and rich, they are simple to make. My school aged children love to make them for their friends. I started making these gluten-free dessert bars about 15 years ago, and they remain a favorite.

Anytime I go to a party, pot luck or gathering people ask me to make these gluten-free seven layer bars. I don’t know what they started calling these types of bars gluten-free magic bars but I can only guess it’s because how incredibly decadent they are.

The crust in these gluten-free seven layer bars recipe is really simple to make with only a few simple standard ingredients. I’ve used this crust in many other recipes. It’s sweet without being too sweet and it gives off a cookie-like texture and taste. The delicious and crunchy crust in these gluten-free seven layer bars serves as a fantastic foundation for the gooey center and crunchy nutty top.

How to make gluten-free seven layer bars

1. Preheat oven to 350°F (180°C). Position the oven rack in center of oven.
2. In a medium mixing bowl combine flour, quick oats, and brown sugar.
3. Stir in the melted butter until it’s evenly incorporated.
4. Sprinkle crust mixture evenly over the bottom of a 8″X8″ baking pan. Using your hands, press the mixture down until is firm.
5. Sprinkle the coconut evenly over the crust.
6. Spread chocolate chips evenly over the top of the coconut.
7. Using a spoon, drizzle the sweetened condensed milk over the top, covering as much of the chocolate chips and coconut as possible.
8. Sprinkle the chopped walnuts evenly over the top.
9. Bake for 25-30 minutes or until the top starts to brown.
10. Remove from the oven and cool completely before cutting into bars.
11. Store in an airtight container at room temperature.

I’m not going to lie, these gluten-free magic bars are not healthy, and they aren’t paleo. This is one of those treats that you enjoy every once in a while. So please don’t leave me a comment telling me how unhealthy they are. Just don’t eat the whole pan and you will be fine.

You can make up big batches of these gluten-free seven layer bars and freeze them for up to six months. They make great home-made holiday gifts, birthday party treats, and graduation dessert bars – and can be enjoyed any time of the year.

How can I make gluten-free seven layer bars dairy-free?

Mix it up by sprinkling other types of chopped nuts on top, or use white chocolate chips in place of milk chocolate chips. You can also make these dairy free by using dairy-free sweetened condensed milk, dairy-free chocolate chips, and dairy-free butter.

But please, no matter what, don’t try to sub the sweetened condensed milk for straight coconut cream. I had a reader do that once and it wasn’t pretty. She said they tasted fine, but she had to eat them with a spoon.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.

This is a one pan dessert that anyone can make, even the newest baker. My kids have made these for sleepovers before. The directions are simple to follow and the ingredient inexpensive to procure.

If you make these super yummy Chocolate Coconut Sweeties, a.k.a gluten-free seven layer bars, please stop back by and let me know what you thought! These have always been a favorite in our house and I hope they will be a favorite in yours.

Best,
Chrystal

Yield: 24

Gluten-Free Seven Layer Bars

Print

You will not be able to resist the ooey-gooey chocolate, caramel like topping, and cookie crust in these Gluten-Free Seven Layer Bars.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 cup all-purpose gluten-free flour blend
• 1 cup gluten-free quick cooking oats
• 2/3 cup brown sugar, packed
• 1/2 cup butter (1 stick), melted
• 1 cup shredded coconut
• 2 cups gluten-free chocolate chips
• 1 1/2 cup (12oz) sweetened condensed milk
• 1 cup pecans or walnuts, chopped

Instructions

1. Preheat oven to 350°F (180°C). Position the oven rack in center of oven.
2. In a medium mixing bowl combine flour, quick oats, and brown sugar.
3. Stir in the melted butter until it's evenly incorporated.
4. Sprinkle crust mixture evenly over the bottom of a 8"X8" baking pan. Using your hands, press the mixture down until is firm.
5. Sprinkle the coconut evenly over the crust.
6. Spread chocolate chips evenly over the top of the coconut.
7. Using a spoon, drizzle the sweetened condensed milk over the top, covering as much of the chocolate chips and coconut as possible.
8. Sprinkle the chopped walnuts evenly over the top.
9. Bake for 25-30 minutes or until the top starts to brown.
10. Remove from the oven and cool completely before cutting into bars.
11. Store in an airtight container at room temperature.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 211Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 47mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 2g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.