Gluten-Free 7-Layer Bars
Delightful layered bars combining chocolate, butterscotch, coconut, and pecans for a gluten-free treat that's perfect for any gathering.
Ingredients
Crust
- 1.5 cups gluten-free graham cracker crumbs These serve as the crunchy and tender base.
- 0.5 cup melted butter Pure, creamy butter that brings richness.
Filling
- 1 cup chocolate chips (semi-sweet) Melty, smooth chocolate chips for indulgence.
- 1 cup butterscotch chips Adds a delightful caramel-like essence.
- 1 cup shredded coconut (sweetened) Aromatic and chewy for texture.
- 1 cup chopped pecans Provides crunch and nuttiness.
- 1 can sweetened condensed milk (14 oz) Ties everything together with creamy sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line an 8×8 inch baking dish with parchment paper, allowing some overhang. Lightly grease the paper.
- In a mixing bowl, combine the gluten-free graham cracker crumbs with melted butter and stir until the mixture resembles wet sand.
- Pack the graham cracker mixture evenly into the bottom of the prepared baking dish.
- Sprinkle the chocolate chips evenly over the graham cracker crust, followed by the butterscotch chips.
- Next, sprinkle the sweetened shredded coconut on top of the chips, followed by the chopped pecans.
- Carefully pour the sweetened condensed milk over the layered ingredients, ensuring everything is evenly coated.
Baking
- Place the dish in the preheated oven and bake for 25-30 minutes or until the edges are bubbly and lightly golden.
- Remove from the oven and let the bars cool completely in the pan.
- For best results, chill in the fridge for a couple of hours before cutting.
- Remove the bars from the dish using the parchment overhang, cut into squares, and serve.
Notes
For best results, measure ingredients precisely and use room temperature butter for easier mixing. These bars can be customized with different toppings and served with vanilla ice cream.