Gluten-Free 7-Layer Bars — a gluten-free take on the classic, with a buttery graham-cracker crust layered with chocolate, butterscotch, coconut, nuts, and sweetened condensed milk. Simple to prepare, irresistible to share, and perfect for gatherings.
If you want a gooey, decadent gluten-free dessert, these Gluten-Free 7-Layer Bars deliver. Also known as Hello Dollies or Magic Cookie Bars, they combine a crisp, buttery crust with melty chips, coconut, nuts, and sweetened condensed milk for a perfectly chewy finish.
The layers are straightforward and satisfying: a gluten-free graham cracker crust, semi-sweet chocolate chips, butterscotch chips, sweetened flaked coconut, chopped nuts, and sweetened condensed milk poured over the top so everything bakes together into an ooey-gooey treat.
This version requires only one swap — gluten-free graham crackers — and otherwise follows the classic method. The recipe fills a 9×13-inch pan, making it ideal for potlucks, parties, or baking for a crowd.
They’re easy to assemble and bake in under 30 minutes. Once cooled and sliced, they store well and travel nicely, which makes them a favorite to share with neighbors or friends.
Why You’ll Love this Recipe:
- Chewy, gooey texture with crisp edges
- Quick and simple to make
- Makes a full 9×13 pan—great for gatherings
- A delightful balance of sweet and crunchy flavors
Ingredients You’ll Need
Gather the following simple ingredients to make these 7-layer magic bars.
- Gluten-free graham cracker crumbs: 7–8 ounces (about 210 g) crushed into fine crumbs. Any brand of gluten-free graham crackers will work.
- Salted butter: 4 tablespoons (56 g), melted — used to bind the crust.
- Chocolate chips: 1 cup (170 g) semi-sweet works best, but milk or dark chips are fine.
- Butterscotch chips: 1 cup (170 g). Use a gluten-free brand; some butterscotch morsels contain gluten.
- Sweetened flaked coconut: 1 cup (100 g) for chew and sweetness.
- Chopped pecans or walnuts: 1/2 cup (65 g) for a crunchy, slightly salty contrast.
- Sweetened condensed milk: 14 ounces (395 g) poured over the layered toppings to bind and create the gooey texture.
How to Make this Recipe
- Preheat the oven to 350°F (175°C). Prepare a 9×13-inch baking pan by spraying with cooking spray or lining it with parchment paper.
- Combine the gluten-free graham cracker crumbs and melted butter in a medium bowl, stirring until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
- Sprinkle the chocolate chips evenly over the crust, then the butterscotch chips.
- Add the sweetened flaked coconut and the chopped nuts in an even layer.
- Pour the sweetened condensed milk evenly over the top and use a rubber spatula to spread it so all layers are covered.
- Bake 25–30 minutes, until the edges are golden brown and the center is set.
- Cool completely before slicing into bars so they hold together. Serve and enjoy.
Storage Instructions
Store the cooled bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container or freezer bag for up to three months; thaw before serving.
Expert Tips & Tricks
- Confirm that butterscotch chips are labeled gluten-free; some brands contain gluten or are processed on shared equipment.
- Any gluten-free graham cracker brand will work — press the crust firmly so it holds together after baking.
- For a variation, try a gluten-free Oreo crust instead of the graham crumb crust, but be sure the Oreo-style cookies are gluten-free.
More Gluten-Free Bar Recipes
Gluten-Free Lemon Bars
Gluten-Free Raspberry Crumb Bars
Gluten-Free Chocolate Caramel Oatmeal Bars
The Best Gluten-Free Brownie Recipe
Easy Gluten-Free Blondies
Gluten-Free Mint Brownies
I hope you enjoy this recipe! If you make these Gluten-Free 7-Layer Bars, leave a comment or rating—I’d love to hear how they turned out.
Gluten-Free 7-Layer Bars
Ingredients
- 7-8 ounces gluten-free graham crackers (210 g), crushed into fine crumbs
- 4 tablespoons salted butter (56 g), melted
- 1 cup chocolate chips (170 g)
- 1 cup butterscotch chips (170 g)
- 1 cup sweetened flaked coconut (100 g)
- 1/2 cup chopped pecans or walnuts (65 g)
- 14 ounces sweetened condensed milk (395 g)
Instructions
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Preheat oven to 350°F. Prepare a 9×13-inch pan with cooking spray or parchment.
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Mix graham cracker crumbs and melted butter until combined.
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Press the crumb mixture into the bottom of the pan to form the crust.
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Layer chocolate chips, then butterscotch chips, coconut, and nuts evenly over the crust. Pour the condensed milk on top and spread so everything is covered.
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Bake 25–30 minutes until edges are golden and the center is set.
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Cool completely before slicing. Enjoy!
Notes
Recipe notes
- Use gluten-free butterscotch chips and gluten-free graham crackers to keep the bars gluten-free.
- Press the crust firmly so the bars hold together when sliced.
- Try a gluten-free Oreo crust for a fun variation, ensuring the Oreo-style cookies are gluten-free.