Magic or Seven Layer Bars are easy to make. There are not seven layers but actually seven ingredients that are sort of layered to make it. The bars are moist and scrumptious. A delightful harmony of coconut, chocolate, cookie crust and nuts, with a few other ingredients that you can change up to your taste.
My recipe called for butterscotch chips, which I did not have. Not a staple at my house and not sure they are even gluten free. **I decided to add some home made peanut butter “chips” instead. I took about 1/3 cup of smooth organic peanut butter (the kind with only peanuts listed as an ingredient) and added confectioner’s sugar, a spoonful at a time, until it became less sticky and I could roll it into small balls. It soon became clear that it would be easier to just roll the peanut butter into ropes and cut the ropes into pieces. Then the pieces were dropped randomly over the other bar ingredients. I was quite happy with the results. Not only did it taste great, but I did not have to spend $3-4 on a bag of chips! Yay!
|Making my own peanut butter "chips".
My crust was made with a combination what I had in the house: homemade vegan graham crackers and a few store bought crisp chocolate cookies. Again, saved $3-5 on buying a box of cookies and used left over cookies up before they became stale. Double yay!
This recipe is full throttle with dairy. I will post a dairy free/vegan version soon.
GLUTEN FREE SEVEN LAYER BARS aka MAGIC BARS
Makes about 30 bars
|1 1/2 cups =
7 1/2 oz. if hand crushed or
5 oz. if bought already ground up
|GF Cookie Crumbs - Graham Crackers are usually used but you can use chocolate or vanilla cookies or a combination of any of these cookies.
|1 1/4 cup/14 oz. can
|Sweetened Condensed Milk
|1 1/3 cups
|Unsweetened Shredded or Flaked Coconut
|Chopped Nuts (Walnuts or Pecans work best, but you can use whatever you like.
|Butterscotch or Peanut Butter Chips or Homemade Peanut Butter “Chips” ** (see notes above).
- Preheat oven to 350℉. Prepare a 9” x 13” pan by lining it with parchment paper or foil. If using foil grease the foil with butter to prevent sticking.
- Melt butter. In a bowl mix the melted butter and cookie crumbs.
- Spread the crumbs out evenly over the bottom of the pan.
A combination of graham cracker and chocolate cookie crumbs
mixed with melted butter and spread over a parchment lined pan.
- Pour the condensed milk evenly over the cookie crumbs.
- Spread the coconut evenly over the condensed milk.
- Then spread the chips and nuts and/or other ingredients of choice over the coconut.
- Press down firmly but carefully with a fork.
Raw bars ready to be baked.
- Bake 25-30 minutes or until lightly browned.
Baked bars, lightly browned.
- Cool in the pan for 10 minutes then transfer the uncut bars, still on the parchment paper or foil, onto a rack to cool completely.
- When completely cool cut into squares of desired sizes.
Cutting the cooled recipe into squares.
Cut into squares.
- Best when eaten within two to three days. Store in a tin or plastic container, and separate layers of bars with waxed paper to prevent sticking. Well wrapped squares can be frozen and thawed later when ready to be eaten.