Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan with cooking spray or butter, and line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later. In a medium bowl, combine the gluten-free graham cracker crumbs and the melted butter. Stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared baking pan to create a solid crust.1.5 cups gluten-free graham cracker crumbs, 1/3 cup unsalted butter
- Evenly sprinkle the semi-sweet chocolate chips and the milk chocolate chips (if using) over the graham cracker crust. Next, generously scatter the sweetened shredded coconut over the chocolate chips, ensuring an even distribution.1 cup semi-sweet chocolate chips, 0.5 cup milk chocolate chips, 1 cup sweetened shredded coconut
- If you’re using nuts, sprinkle the chopped walnuts or pecans over the coconut layer. This step adds a delightful crunch that complements the chewiness of the bars.0.5 cup chopped walnuts or pecans
- Slowly and evenly pour the sweetened condensed milk over the entire pan, making sure it covers all the layers. Try to get an even drizzle across the top to ensure all the ingredients are bound together.1 can sweetened condensed milk
- Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling. Keep a close eye on it during the last few minutes to prevent the coconut from burning.
- Once baked, remove the pan from the oven and let the bars cool completely on a wire rack. This cooling process is crucial for the bars to set and become sliceable. For the best results, allow them to cool for at least 2-3 hours, or even refrigerate them for easier cutting. Once cooled, use the parchment paper overhang to lift the entire block out of the pan. Cut into squares or desired bar shapes.
Notes
Properly storing your Best Chewy Gluten Free 7-Layer Bars will ensure they retain their delicious texture and flavor for days. Refrigerate for up to 5 days, or freeze for up to 3 months.
