An alternative recipe for Seven Layer Bars that is gluten-free. Every component can be found at regular supermarkets. Make sure your ingredients are genuinely gluten-free by checking their packaging.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 30 |
| Yield: | 30 bars |
Ingredients
- 7 ounces sweetened flaked coconut, divided
- 1 cup butterscotch chips
- 6 ounces semisweet chocolate chips
- 8 ounces unsalted peanuts
- ½ cup sliced almonds
- 1 (14 ounce) can sweetened condensed milk
Instructions
- Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13×9-inch baking pan.
- Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut.
- Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.
Nutrition Facts
| Calories | 185 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 43 mg |
| Sugars | 17 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
disaster….tried twice…stuck to the pan even though it was greased…tried with parchment paper …same outcome. very disappointed
Absolutely delicious! I used crushed gf ginger chunk cookies from Trader Joe’s, Organic unsweetened coconut flakes and melted butter as crust. I patted it down on a 9×13 glass baking dish that was sprayed generously with Pam. I used toffee bits, semisweet chocolate chips and chopped pecans. I did not use the whole can of condensed milk, maybe just 2/3. I topped everything with coconut flakes and sliced almonds. Baked it for 25 minutes and let it cool overnight. I did not have any problems cutting them at all. You can see the pictures, before and after cutting.
I followed this recipe to the tee. However, when I served the dish, it did not cut into squares. It served up in clumps. The taste was wonderful, but it was embarrassing when serving it up.
Very easy and delicious
I added a generous layer of coconut on the bottom for a crust and baked in an 8×8 pan for 30 minutes. It was delicious the first day and even more so the second!
Love this recipe
Made these for a baby shower. While the flavor was good, they did not hold up well to slice into bars, even when I added a crust as others suggested. I ended up rolling them into balls instead and no one was the wiser
My in-house taste tester (my husband) gave it 3 thumbs up! I cooled it in the refrigerator for over an hour, and it was a very gooey bar, so I’m putting it in the freezer overnight to see if it will be a little less messy to handle.
Not happy with this recipe what so ever!! Bottom stuck to the pan and top came away even after cooling sufficiently. If this is to require a base then please put this in your instructions . I like to do a recipe as shown but from now on will be reading all reviews ??
A very good treat! I would give 5 stars but it is little sticky . This does not change how good it is though. I will make it again. Thank you for sharing.
Made with GingerSnap/Coconut/Butter Crust and pecans instead of peanuts. Several people asked for the recipe. Used a 9×13 pan…everything fit wonderfully. Definitely chill overnight before cutting and keep chilled until close to ready to serve. I tried just lining the bottom of the pan with parchment for one batch and lining the whole pan with aluminum foil (sprayed with cooking spray) for the other. The full lining makes it a cinch to get out and to cut.
This was very good and easy to make and the ones that are gluten free loved and the others also.
I will definitely make it again. It was delicious!
Really good, easy to make!!
I made it with a couple of changes, I used cashews instead of peanuts and white chocolate chips instead of butterscotch. I followed the recipe and even. greased the pan as instructed – generously! Set at 350 for 20min. Delicious morsels! But what a disappointment: the stuff could not be pried from the pan in actual bars! Total mess. Some barely got out of the pan. Had to soak the rest to get them out! Seriously, how much grease do I need to put in the pan because I put a lot in the pan including the sides. This stuff was literally welded to the pan.
I made it with a couple of changes, I used cashews instead of peanuts and white chocolate chips instead of butterscotch. I followed the recipe and even. greased the pan as instructed – generously! Set at 350 for 20min. Delicious morsels! But what a disappointment: the stuff could not be pried from the pan in actual bars! Total mess. Some barely got out of the pan. Had to soak the rest to get them out! Seriously, how much grease do I need to put in the pan because I put a lot in the pan including the sides. This stuff was literally welded to the pan.
I made this exactly as written. My son, who has Celiac, loved them and keeps asking for these again! My entire family loves these. Thank you,
loved it.
It was a runny mess. I followed the recipe exactly and ended up throwing the whole thing away. Too bad cuz the taste was fine but it did not set!
Will definitely make this again! My mom loved them and being that she is gluten free she was so happy she could enjoy them with us.
Very, very good but because I made the following changes: First of all, you need to use an 8×8 pan, 9x 13 is too large. Instead of just using coconut for the bottom, I ground up Cheerios and added 3T brown sugar and 1/3 cup melted butter. Like you’re making a graham cracker crust. I mixed that together along with 2/3 of the coconut and pressed it into pan and baked for 5 minutes at 350 degrees. For the filling I used 6 oz. semi-sweet chocolate chips, 1 cup chopped walnuts and 4 or 5 chopped up Reeses peanut butter cups (instead of butterscotch chips). Used the entire can of the sweetened condensed milk on top and sprinkled with rest of coconut. Baked for 30 minutes (vs. 20) at 350 degrees. Awesome and all gluten-free!