There is just something about a seven layer bar, even if you don’t particularly care for all the ingredients (I’m looking at you coconut and chocolate…), but when you put them together, it’s just magical. I think the most important selling point of the seven layer bar is the graham cracker crust. I am not a fan of desserts normally, but when I think of desserts that I do like, they all have one thing in common, graham cracker crusts.
I will admit that when I was making these gluten free, I was a bit worried about the crust. Most of my gluten-free adaptation failures have come in the baked goods category. Getting the right balance is much trickier when it comes to sweet dishes. For the sake of time and ease we ended up using Kinnikinnick Graham Style Crumbs and you couldn’t even tell the difference! After looking at the box and seeing the that first ingredient was pea starch or flour, I thought that the crust would end up having some weird bean-y texture or taste kinda of off with the rest of the 7 layer ingredients. The bars turned out perfectly!
Gluten-Free Seven Layer Bar (adapted from this recipe)
- 1/2 cup unsalted butter
- 1 1/2 cups graham cracker crumbs
- 1/2 cup chocolate chunks
- 1 cup white chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped walnuts
- 1 (14 oz.) can sweetened condensed milk
- 1 1/3 cups shredded coconut
- Preheat oven to 350 degrees F (180 degrees C).
- Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
- Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
- Bake until edges are golden brown, about 25 minutes. Let cool.
- Slice into squares, serve and enjoy!