Gluten-Free 7-Layer Bars — a gluten-free take on the classic dessert with a buttery graham cracker crust piled high with gooey, delicious layers. Quick to assemble and perfect for gatherings, these bars are always a crowd-pleaser.
If you crave an ooey-gooey gluten-free dessert, these Gluten-Free 7-Layer Bars (also called Hello Dollies or Magic Cookie Bars) deliver. They combine chocolate chips, butterscotch chips, sweetened flaked coconut, and chopped nuts over a buttery gluten-free graham cracker crust, all held together with sweetened condensed milk for that signature chewiness.
The flavor and texture contrast — crunchy crust, melty chips, chewy coconut and condensed milk, and crunchy nuts — is irresistible. This version keeps the recipe simple: swap regular graham crackers for a gluten-free variety and everything else remains the same. The recipe fills a 9×13-inch pan, making it ideal for sharing.
These bars are easy to make and hard to stop eating. I often find myself sharing most of the pan because they’re that good, and friends always ask for the recipe.
Why You’ll Love this Recipe:
- Chewy, gooey, and satisfying
- Simple, few steps, no special equipment
- Makes a generous 9×13 pan—perfect for parties
- Delicious blend of sweet and salty textures
Ingredients You’ll Need
These are the components for classic gluten-free 7-layer bars.
- Gluten-free graham cracker crumbs: Use any gluten-free graham crackers that crush fine.
- Butterscotch chips: Choose a gluten-free brand (some brands are not gluten-free).
- Chocolate chips: Semi-sweet work best, but milk or dark chocolate chips are fine.
- Nuts: Chopped walnuts or pecans add a pleasant crunch.
- Coconut: Sweetened flaked coconut gives chew and sweetness.
- Butter: Salted butter adds flavor to the crust; use what you prefer.
- Sweetened condensed milk: This creates the classic gooey texture that holds the layers together.
How to Make this Recipe
- Preheat oven to 350°F. Prepare a 9×13-inch baking pan by spraying with cooking spray or lining with parchment paper.
- In a medium bowl, mix the gluten-free graham cracker crumbs with melted butter until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
- Layer the remaining ingredients over the crust: start with chocolate chips, then butterscotch chips, coconut, and nuts.
- Sprinkle coconut and chopped walnuts (or pecans) across the top.
- Pour sweetened condensed milk evenly over the layers and gently spread with a spatula so it covers the surface.
- Bake 25–30 minutes, until edges are golden and the center is set.
- Allow the bars to cool completely before cutting so they hold their shape. Serve and enjoy.
Storage Instructions
Store cooled bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to three months; thaw before serving.
Expert Tips & Tricks
- Confirm all chips and cookies are labeled gluten-free if you need the recipe to be safe for celiac or gluten-sensitive guests.
- Any gluten-free graham cracker brand that crumbs easily will work; press the crust firmly for a sturdier base.
- To make nut-free bars, simply omit the pecans or walnuts.
- For a fun variation, try a gluten-free Oreo crust in place of the graham crumbs—just be sure the 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
If you try these gluten-free 7-layer bars, please leave a comment or rating — feedback is always appreciated!
Gluten-Free 7-Layer Bars
Comments
Ingredients
- 7-8 ounces gluten-free graham crackers (210g), crushed into fine crumbs
- 4 tablespoons salted butter (56g), melted
- 1 cup chocolate chips (170g)
- 1 cup butterscotch chips (170g)
- 1 cup sweetened flaked coconut (100g)
- 1/2 cup chopped pecans or walnuts (65g)
- 14 ounces sweetened condensed milk (395g)
Instructions
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Preheat the oven to 350°F. Prepare a 9×13-inch pan with cooking spray or parchment.
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Combine graham cracker crumbs and melted butter in a bowl and mix until combined.
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Press the crumb mixture into the bottom of the prepared pan to form the crust.
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Layer chocolate chips, then butterscotch chips, coconut, and nuts evenly over the crust. Pour the sweetened condensed milk over the top and spread gently.
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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 to keep the bars gluten-free; check labels carefully.
- Any gluten-free graham cracker that crumbs well will work.
- For a variation, swap the graham crust for gluten-free sandwich cookie crumbs, if desired.