Seven Layer Bars

… of the Gluten-Free, Dairy-Free Persuasion!

I know these have been done more times and ways than anyone could possibly count, but I still thought I’d share our version of gluten-free, dairy-free seven layer bars, for no other reason than … they’re so good! Not necessarily thought of as a Christmas cookie recipe, they seem to have the holiday flavors to me.

I’ve used Pamela’s Simplebites Mini Ginger Snaps, mixed with some Kinnikinnick S’moreables Graham Style Crackers to create a butterscotch-like flavor. Since butterscotch chips are not a “safe” item in my kitchen, I like that we can still get a similar flavor in these bars.

Layering the ingredients in the standard fashion (as mentioned below) works perfectly, but I also added an additional semi-layer during the last five minutes of baking to give extra definition, eye-appeal, and crunch. Hope you enjoy our interpretation of Seven Layer Bars.

 Gluten-Free, Dairy-Free Seven Layer Bars

Prep time: 10 minutes + about 45-50 minutes to reduce non-dairy, vegan coconut milk (this step can be done ahead of time and refrigerated until ready to use.)

Bake time: 25 minutes

Oven temp: 350ºF

Cool time: about 2 hours

Ingredients:

6 double-square gluten-free, dairy-free, graham style crackers

23 ginger snap cookies 

3 Tablespoons + 1 teaspoon margarine, melted – I use Earth Balance Natural Buttery Spread, red tub

1/2 cup + 1/4 cup chopped pecans

1/2 cup chopped macadamia nuts

2/3 cup + 1/3 shredded coconut

1 cup + 1/4 cup chocolate chips or chunks – I like to use Enjoy Life Semisweet Chocolate Mega Chunks

2 cans coconut milk (not low fat) – I use Thai Kitchen Coconut Milk

1/3 cup sugar

Directions:

Combine coconut milk and sugar in a small sauce pot. Stir well. Simmer coconut milk mixture over low heat, stirring frequently, until mixture has reduce to equal 14 ounces (1 3/4 cups) milk. Set aside to cool while continuing with remaining directions.

Preheat oven to 350ºF. On a foil-lined baking sheet, spread the 2/3 cup coconut in a thin layer. Bake for 5 minutes, stir, then bake again 2-3 minutes until the coconut begins to toast. Remove from oven and set aside.

In a food processor, or in a sealed plastic bag, crush the graham style crackers and ginger snaps into fine crumbs. In a small bowl, combine crumbs and margarine. Stir until crumbs are completely moistened. Spread in an even layer in a 9×9 inch baking pan. Press down with back of spatula to make surface flat and crumbs press together well.

On the crumb layer, sprinkle nuts, chocolate chunks, and toasted coconut. Pour condensed coconut milk over the coconut. Spread out to make a thin layer. Sprinkle remaining 1/3 cup coconut.

Bake at 350ºF for 20 minutes on center oven rack. Remove from oven and sprinkle remaining 1/4 cup chopped pecans and 1/4 cup chocolate chunks over top, pressing into coconut milk layer just slightly. Continue baking another 5-7 minutes or so, until edges bubble and begin turning golden brown. Remove from oven, place on cooling rack, and continue to cool to room temperature. Cut into squares. If not serving right away, line a resealable container with wax paper, place bars (with additional wax paper between layers to prevent sticking to one another), then cover. Refrigerate.

How do you make your seven layer bars? We LOVE hearing your cooking and baking suggestions!

 Safe food is a journey … Thrive!™

Seven Layer Bars – the unrestricted version

Prep time: 10 minutes

Bake time: 25 minutes

Oven temp: 350ºF

Cool time: about 2 hours

Ingredients:

1 1/2 cups graham crackers, crushed

3 Tablespoons + 1 teaspoon butter or margarine, melted

1/2 cup + 1/4 cup chopped pecans

1/2 cup chopped macadamia nuts

2/3 cup + 1/3 cup shredded coconut

1 cup + 1/4 cup chocolate chips

14 ounce can sweetened condensed milk

Directions:

Preheat oven to 350ºF. On a foil-lined baking sheet, spread the 2/3 cup coconut in a thin layer. Bake for 5 minutes, stir, then bake again 2-3 minutes until the coconut begins to toast. Remove from oven and set aside.

In a food processor, or in a sealed plastic bag, crush the graham crackers into fine crumbs. In a small bowl, combine crumbs and margarine. Stir until crumbs are completely moistened. Spread in an even layer in a 9×9 inch baking pan. Press down with back of spatula to make surface flat and crumbs press together well.

On the crumb layer, sprinkle nuts, chocolate chips, and toasted coconut. Pour condensed milk over the coconut. Spread out to make a thin layer. Sprinkle remaining 1/3 cup coconut.

Bake at 350ºF for 20 minutes on center oven rack. Remove from oven and sprinkle remaining 1/4 cup chopped pecans and 1/4 cup chocolate chips over top, pressing into coconut milk layer just slightly. Continue baking another 5-7 minutes or so, until edges bubble and begin turning golden brown. Remove from oven, place on cooling rack, and continue to cool to room temperature. Cut into squares. If not serving right away, line a resealable container with wax paper, place bars (with additional wax paper between layers to prevent sticking to one another), then cover. Refrigerate.