Gluten Free Seven-Layer Magic Bars
One bite of these delicious Gluten Free Magic Bars and you’ll be hooked! The flavor combination of chocolate, butterscotch, nuts, and coconut is magic in your mouth. Whether you call them Magic Bars, Seven-Layer Bars, or Hello Dolly Bars, this popular dessert is super easy to make, and convenient to take along anywhere. Make plenty, because (just like magic), they’ll disappear!
Makes: 28 squares (More or less…depending on how you cut them!)
Show Me How
Walk Me Through It
1
Getting Ready: Cut a piece of parchment to fit across the width of the pan, long enough that it extends over the edge a couple of inches on each side. You’ll use the extra that hangs over to lift the bars out of the dish later.
2
Put butter into a microwaveable bowl. Melt in microwave. Set aside.
3
Butter your baking dish (with solid butter, not melted) to help the parchment stick.
4
Lay in the parchment paper and smooth it out.
5
Chop the nuts.
6
Scoop nuts into bowl and set aside.
7
Put crackers into zip-lock bag. Zip shut.
8
Break up the crackers a little bit.
9
Crush them with a rolling pin until they are fine crumbs.
10
Preheat oven to 350°.
11
Crack the eggs into a small bowl.
12
Whisk.
13
Pour crumbs into a medium-sized bowl.
14
Add eggs to crumbs.
15
Stir until eggs are thoroughly blended in.
16
Add melted butter into crumb mixture.
17
Stir until blended.
18
Spread crumb mixture onto parchment in baking dish.
19
Using a small spatula, press crumb mixture into pan.
20
Spread chocolate chips evenly over the graham cracker crumb base. Follow with butterscotch chips and walnuts.
21
Spread coconut evenly over everything.
22
Using small spatula, firmly press the coconut down over entire surface.
23
Pour sweetened condensed milk evenly over coconut so that the entire surface is covered.
24
Use a knife to gently spread sweetened condensed milk over any uncovered areas.
25
Place in oven on lower rack.
26
Bake for about 20 minutes, and until outer edges of coconut are very lightly golden.
27
Remove from oven and allow to cool completely before cutting.
28
When completely cooled, run a knife along the outer edges that don’t have parchment.
29
Carefully lift out the Magic Bars, using the parchment paper.
30
Cut bars into squares, rectangles, or diamonds! For EXTRA PERFECT bars, start by trimming off a little of the outer golden edge before cutting bars.
31
Mmmm...look at all the layers.
Yay! Time to Eat!
Now watch them magically disappear!
Ready to Make Some Gluten Free Magic Bars?
Before you get to baking, make sure you have everything you need for success! Shop for gluten free flours, baking pans, cutting boards, serving dishes, and cookware in my Amazon shop!
The Recipe:
GLUTEN FREE SEVEN LAYER MAGIC BARS
* IMPORTANT…When measuring out your flours, DO NOT scoop your measuring cup into a tub or bag. This will result in using more flour than called for. Instead, pour or spoon the flour into your measuring cup, and level off with flat side of a knife. If possible, measure your flours by weight for best accuracy.
INGREDIENTS
Gluten free graham crackers (enough to make 4 c. crumbs)
2 large eggs
4 Tbsp. butter + a little for pan
1 and 3/4 cups semi-sweet chocolate chips
1 cup butterscotch chips
1 cup walnuts
2 cups shredded coconut
1 can sweetened condensed milk (14 oz.)
Also Needed:
9x13 baking dish
Parchment paper
Large zip-lock bag
Rolling pin
DIRECTIONS
Getting Ready:
Cut a piece of parchment to fit across the width of the pan, long enough that it extends over the edge a couple of inches on each side. You’ll use the extra that hangs over to lift the bars out of the dish later.
Put 4T butter into a microwaveable bowl. Melt in microwave. Set aside.
Butter your baking dish (with a little solid butter, not melted) to help the parchment stick.
Lay in the parchment paper and smooth it out.
Chop the nuts. Set aside.
Make graham cracker crumbs: Put crackers into zip-lock bag, zip it shut, and crush them with a rolling pin until they are fine crumbs.
Preheat oven to 350 degrees.
Let’s Get Started:
Crack the eggs into a small bowl, and whisk.
Pour crumbs into a medium-sized bowl.
Add eggs to crumbs. Stir until eggs are thoroughly blended in.
Stir melted butter into crumb mixture.
Spread crumb mixture onto parchment in baking dish.
Using a small spatula, press crumb mixture into pan.
Spread chocolate chips evenly over the graham cracker crumb base.
Spread butterscotch chips evenly over the chocolate chips.
Spread nuts evenly over the chips.
Spread coconut evenly over everything.
Using small spatula, firmly press down the coconut over entire surface.
Pour sweetened condensed milk evenly over coconut so that the entire surface is covered.
Bake at 350° on lower rack for about 20 minutes, and until outer edges of coconut are very lightly golden.
Remove from oven and allow to cool completely before cutting. I like to make my Magic Bars the night before I need them, and allow them to cool overnight on the counter, covered with plastic wrap.
When cooled, run a knife along the outer edges that don’t have parchment.
Carefully lift out the Magic Bars, using the parchment paper.
To cut your Magic Bars PERFECTLY, trim off the outer golden edges off first. (This part is still completely edible of course.) Then, slice the rest into small squares, rectangles, or diamonds. Magic bars are incredibly delicious but very rich, so I usually make small squares (less guilt when I eat six of them!).
Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)
Tip: Customize these delicious bars to your liking by increasing/decreasing different flavors (more coconut, less butterscotch, etc.).
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