Gluten-Free Chocolate Seven-Layer Bars

Recipe by Jonathan Brasil
Not Yet Reviewed

 These gluten-free seven-layer bars are everything you want in a dessert: ultra-decadent, sweet and salty, crunchy and fudgy. The soft, brownie-like base comes together quickly, thanks to our Gluten-Free Double Chocolate Cookie Mix. On top, pretzels, nuts, and chocolate chips add texture and sweetness, all bound together with gooey sweetened condensed milk. Make these crowd-pleasing bars for any gathering — no one will guess they’re gluten-free. Best of all, they’re easy, failproof, and ready in about an hour.

Prep
10 mins
Bake
40 to 50 mins
Total
2 hrs 30 mins
Yield
16 medium (2") bars
Mix Tips
Showing a dozen gluten free chocolate seven layer bars from above with golden hues of caramel and nuts from above. - select to zoom
Showing a dozen gluten free chocolate seven layer bars from above with golden hues of caramel and nuts from above. - select to zoom
A stack of three gluten free seven chocolate layer bars. - select to zoom
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Instructions

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  1. Preheat the oven to 350°F. Line an 8" or 9" square pan with a parchment sling or reusable silicone liner, then lightly grease the sides of the pan. 

  2. In a large bowl using a flexible spatula, vigorously stir the mix, butter, and egg until fully combined, about 1 minute. The dough will be soft and sticky. 

  3. Transfer the dough to the prepared pan, then use your greased hands or an offset spatula to press it into an even layer.  

  4. Bake for 15 to 20 minutes, or until the cookie is set around the edges. 

  5. Remove the pan from the oven and top with the chips, coconut, nuts, and pretzels. Pour the sweetened condensed milk evenly over the surface to cover. Lightly sprinkle with flaky sea salt, if desired. 

  6. Return to the oven and bake for an additional 25 to 30 minutes, or until the sweetened condensed milk has caramelized around the edges and is lightly browned in the center. 

  7. Remove the bars from the oven and transfer to a wire rack to cool, still in the pan, until they reach room temperature, 1 to 1 1/2 hours. Place the bars in the refrigerator for 30 minutes to chill before removing them from the pan, cutting, and serving. (The bars are easiest to cut when the crust is cold.) 

  8. Store any leftover seven-layer bars, well covered, in the refrigerator for up to 1 week; freeze for longer storage.   

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