These gluten free seven layer magic bars are one of my favorite desserts to make. They are sweet, rich, and so easy to put together.

If you’ve never had magic bars before, they’re basically layers of good stuff like chocolate, butterscotch, coconut, and nuts all baked on a graham cracker crust. Every bite has something different going on, and it all comes together perfectly.

The best part is that this version is completely gluten free. You just need gluten free graham cracker crumbs for the base, and the rest of the ingredients are naturally gluten free anyway.

You don’t need any special skills or equipment for this recipe. Layer everything in a pan and let the oven do the work. It really is that simple.

Whether you’re making these for a party, a holiday, or just because you want something sweet, they never disappoint.

Why You’ll Love This Recipe

Super Easy to Make – These gluten free seven layer magic bars are one of the easiest desserts you’ll ever make. You basically just layer everything in a pan and let the oven do the rest, so even beginners can nail this recipe on the first try.

No Mixer Needed – You don’t need a stand mixer, hand mixer, or any fancy equipment to make these bars. All you do is melt some butter, layer your ingredients, and pop the pan in the oven.

Perfectly Gluten Free – These magic bars use gluten free graham cracker crumbs for the crust, so you get that classic buttery base without any gluten. Nobody will even be able to tell the difference from the original version.

Seven Layers of Flavor – Every single bite gives you something different to enjoy. You get buttery graham cracker crust, rich chocolate, sweet butterscotch, crunchy pecans, and toasty coconut all held together with gooey condensed milk.

Ingredients

1/2 cup Unsalted Butter Melted
1 1/2 cups Gluten Free Graham Cracker Crumbs
14 oz Sweetened Condensed Milk
1 cup Semi-Sweet Chocolate Chips
1 cup Butterscotch Chips
1 cup Chopped Pecans
1 cup Shredded Sweetened Coconut

How to Make

Step 1

Preheat your oven to 350F. Line a 9×13 inch baking pan with parchment paper, leaving enough overhang to easily lift the bars out later.

Step 2

In a medium bowl, combine the melted butter and gluten free graham cracker crumbs. Press this mixture firmly into the bottom of the prepared baking pan to form an even crust.

Step 3

Pour the sweetened condensed milk evenly over the graham cracker crust.

Step 4

Sprinkle the chocolate chips, butterscotch chips, chopped pecans, and shredded coconut in even layers over the condensed milk. Gently press the toppings down with your hands or a fork.

Step 5

Bake for 25-30 minutes until the edges are golden brown. Allow the bars to cool completely in the pan before lifting them out by the parchment paper and cutting into squares.

Helpful Tips

Press the Crust Down Firmly

This is the foundation of your bars, so take your time pressing the graham cracker and butter mixture into the pan. Use the flat bottom of a measuring cup or a glass to press it down hard and make it compact and even across the whole pan.

If the crust is loose or uneven, the bars will crumble apart when you try to cut them later. You want it packed tight with no thin spots, especially in the corners.

A well-pressed crust also keeps the condensed milk from seeping through to the bottom and making things soggy.

Use Certified Gluten Free Graham Crackers

Not all graham crackers labeled “gluten free” are made in a dedicated gluten free facility. If you or whoever you’re baking for is very sensitive, look for a brand that is certified gluten free on the packaging.

Some popular options are Kinnikinnick and Schar. You can buy them already crushed into crumbs or as whole crackers that you crush yourself.

If you crush them yourself, a food processor works best. You want fine, even crumbs so the crust holds together well. No big chunks.

Pour the Condensed Milk Slowly and Evenly

Don’t just dump the condensed milk in the center and hope it spreads on its own. It’s thick and sticky, so it won’t move much. Drizzle it back and forth across the entire surface of the crust in a zigzag pattern.

Then use the back of a spoon or a small offset spatula to gently spread it out to the edges. Try not to press too hard or you’ll disturb the crust underneath.

Getting this layer even is important because it’s basically the glue that holds all the toppings together. Any bare spots will mean dry, loose toppings that fall off when you cut the bars.

Frequently Asked Questions

Do I need to grease the pan before adding the crust?

You don’t technically need to grease the pan since there’s already melted butter in the crust layer, but lining your pan with parchment paper is a really smart move. It makes it so much easier to lift the bars out of the pan once they’ve cooled.

If you skip the parchment paper, you might have a tough time getting the first bar out cleanly. Leave a little overhang on the sides so you can grab it and pull the whole slab right out.