Gluten Free Magic Cookie Bars made with a chocolate cookie crust. Also known as Seven Layer Bars or Hello Dollies, these bar cookies are a crowd pleaser.
Gluten Free Magic Cookie Bars
Before Christmas, I promised you some Magic Cookie Bars and I just could not deliver. Every year there seems to be less time before Christmas and this year was no exception. So much to do, so little time. Throw in a couple of kids and 4 Christmas parties in 5 days and you’ve got yourself a jam packed holiday.
I was on a mission this year to get all my holiday baking done early, that didn’t happen either. I got a few things done ahead of time but, of course, I left the rest until the day before I needed to deliver all my cookies, fudge and quick breads. Oops. Maybe one day I’ll actually stop procrastinating. Or get my sht together. Maybe..
Please tell me I’m not alone on that though!
BUT finally, here are the gluten free magic cookie bars I promised, in all their magic cookie bar glory. Better late than never, right? RIGHT.
One thing that sets these magic cookie bars apart is the crust. Instead of an all graham cracker crust, these ones are made with gluten free chocolate sandwich cookie crumbs. So. Good. If you really need to go full-classic with these, just use gluten free graham cracker crumbs instead. They just won’t be quite the same. More chocolate = mo’better.
Since it may be too late to package these up for Christmas gifts this year, bring them to your New Years parties 😉 Enjoy!
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Gluten Free Magic Cookie Bars
Ingredients
- 2 C gluten-free chocolate sandwich cookie crumbs
- 1/2 C gluten-free graham cracker crumbs
- 1/2 C 1 stick butter, melted
- 1 C semi-sweet chocolate chips
- 1 C butterscotch chips
- 2 C shredded sweetened coconut
- 1 C sliced almonds
- 1 14 oz can sweetened condensed milk
Instructions
- Preheat oven to 350 degrees and spray a 9x13in baking pan with non-stick spray. Line with parchment paper and then spray the top of the paper with more non-stick spray.
- In a medium bowl combine the chocolate sandwich cookie crumbs, graham cracker crumbs and butter. Mix until combined. Transfer mixture to the prepared pan and evenly spread across the bottom of the pan, pressing to down with your hand.
- Top with (in this order) chocolate chips, butterscotch chips, coconut, almonds and sweetened condensed milk.
- Bake at 350 degrees for 30-35 minutes. Cool to room temperature and then refrigerate at least 2 hours before cutting. Cut into squares and serve.
Notes
Nutrition Information
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Looks delicious! Planning to make for an engagement party. Have you tried pecans instead of almonds?
Thanks Kathy! Yes I have, pecans are so good with the chocolate and coconut! Walnuts are great too.
These Magic Cookie Bars are awesome. My daughter is on a strict gluten free diet and I always make them for her at Christmas time. The base used to fall apart until I used this recipe. This combination of crumbs turns out perfectly.
Marion
Serving them to a nut free child – what could I sub in for almonds?
Thanks!
@Karen, you could use chopped up pretzel pieces!
Hi Karen, feel free to leave the nuts out! If you feel like they’re missing something, you could add some white chocolate chips (though I wouldn’t do the full amount of the almonds, just a sprinkling).