Recipe By Kate
Published May 9th
Prep 10m Cook 20m Additional 30m Ready In 60m
Servings 30 bars Calories 185.3

A gluten-free adaptation of the traditional Seven Layer Bar recipe. All ingredients are available in ordinary supermarkets. Be sure to check the packaging on your ingredients to make sure they are indeed gluten-free.

Recipe Ingredients

  • 7 ounces sweetened flaked coconut, divided
  • 1 cup butterscotch chips
  • 6 ounces semisweet chocolate chips
  • 8 ounces unsalted peanuts
  • ½ cup sliced almonds
  • 1 (14 ounce) can sweetened condensed milk

Cooking Directions

  1. 1 Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan.
  2. 2 Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut.
  3. 3 Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.

Nutrition Facts

  • Calories 185.3
  • Carbohydrate 19.7 g
  • Cholesterol 4.4 mg
  • Fat 10.9 g
  • Fiber 1.8 g
  • Protein 3.6 g
  • Saturated Fat 5.5 g
  • Sodium 42.6 mg
  • Sugar 16.6 g


  1. Made these for the first time last night. They are YUMMY and turned out really well based on some of my own adjustments and reading other reviews here. First and I'm surprised only one other reviewer mentioned this I had to make these in a 8X8 pan. I can't even imagine how anyone makes it - Read more ...
  2. GLUTEN-FREE BUTTERSCOTCH CHIPS - can be found by buying either Hershey or Kroger brand butterscotch chips. Read the package to make sure, but as of 11-23-09 both those brands are gluten-free.
  3. WAIT!!!! Before you make this recipe you should know that butterscotch morsels contain barley extract which is not gluten-free. I would stick with semi-sweet chocolate morsels.
  4. this is similar to my Hello Dollies. You can use any GF breakfast cereal (like Rice Crunch'ems), mixed with melted butter, as a crust. BE AWARE!! that the most popular brand of butterscotch chips has gluten, so don't use them. I haven't found a substitute.
  5. After reading all the reviews I decided to add a crust using crushed Gluten free Ginger Snap cookies(roughly a cup) finely chopped pecans(roughly a cup) and 2-4 Tbls of melted butter. I also allowed them to cool overnight before I cut into bite size pieces which was also recommened. These were very good. A great - Read more ...
  6. I'd give this 6 stars if the option were available. My oldest daugher has Crohn's disease and is on a gluten-free diet. She LOVES these! I'm on no special diet and love them too. In fact everytime I make them they disappear. I've been asked for the recipe each time I make them and when - Read more ...
  7. This is a good recipe but we have made them with a gluten-free ginger snap crust. Just crush gluten-free ginger snaps and combine with melted butter until the mixture holds together and press into the bottom of the pan. It works great and tastes even better!
  8. I am new to celiac and love to bake. This was a life saver! Do add more coconut- and when it says 'wait till completely cooled' that means COMPLETELY. I would cool overnight before cutting.
  9. This is a great recipe and everyone loved it (even though it was made specifically for someone on a gluten free diet). After reading the other reviews, I made several changes. Line the pan with Reynolds Release foil...they didn't stick at all. Also, I used more of the coconut on the bottom (it was more - Read more ...

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