Gluten-Free 7 Layer Bars
Indulge in the irresistible charm of Gluten-Free 7 Layer Bars, a decadent twist on the classic treat. This crowd-pleaser features a buttery, gluten-free graham cracker crust topped with layers of sweetened condensed milk, semi-sweet chocolate chips, white chocolate chips, butterscotch chips, shredded coconut, and crunchy pecans. Perfectly baked to golden perfection in under 30 minutes, these bars pack bold flavors and textures into every bite, making them a must-have for dessert lovers following a gluten-free lifestyle. Whether you're hosting a gathering or craving a luscious homemade snack, these chewy, nutty, and sweet bars are sure to satisfy. Serve them fresh or store them for a week-long indulgence—your taste buds will thank you!
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Recipe Information
Ingredients
- 1.5 cups Gluten-Free Graham Crackers
- 1 cup Unsalted Butter
- 14 ounces Sweetened Condensed Milk
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup White Chocolate Chips
- 1 cup Butterscotch Chips
- 1 cup Sweetened Shredded Coconut
- 1 cup Pecans
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Crush the gluten-free graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Melt the unsalted butter in a microwave-safe bowl or saucepan over low heat.
In a large bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared baking pan to create an even crust layer.
Pour the sweetened condensed milk evenly over the crust, ensuring full coverage.
Sprinkle the semi-sweet chocolate chips, white chocolate chips, and butterscotch chips evenly over the condensed milk layer.
Evenly distribute the shredded coconut over the chips layer.
Chop the pecans into small pieces, if not pre-chopped, and sprinkle them across the top layer.
Using a spatula or gentle presses with your hands, press down slightly on the layers to pack them together.
Place the pan in the preheated oven and bake for 25 minutes, or until the coconut turns golden brown.
Remove from the oven and allow the bars to cool completely in the pan on a wire rack, about 1-1.5 hours.
Once cooled, use the parchment paper overhang to lift the bars from the pan. Slice into 24 squares and serve.
Store leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
7793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.0 g | 562% | |
| Saturated Fat | 232.9 g | 1164% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 949.0 g | 345% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 688.9 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1909 mg | 147% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3453 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
