If you love gooey layered desserts, these gluten-free magic bars are a must-try. They start with a buttery gluten-free graham cracker crust and are piled high with creamy condensed milk, caramel chips, shredded coconut, chocolate chips, and nuts. They’re easy to make and include a fully tested dairy-free version that works just as well.
Ingredient Notes and Substutions:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Graham Crackers – After a few tests, I found Pamela’s Honey Graham’s worked best in this recipe.
- Butter – Use unsalted butter. I tested Earth Balance brand plant-based butter and it works well.
- Condensed Milk – I tested both dairy and dairy-free coconut condensed milk. I found no big difference between them.
- Chips – I love using dark chocolate and bittersweet to offset some of the sweetness. Note the gluten free caramel chips by Hershey have been discontinued. Trader Joe’s and Nestle both make and sell gluten-free caramel chips.
- Shredded Coconut – Use unsweetened because the bars will be too sweet if you use sweetened. Any shred size will work, but the super fine may not have the same texture.
How to Make Gluten-Free Magic Bars (Step-By-Step)
Preheat the oven to 350ºF on the bake setting and position the oven rack to the center of the oven.
Step 1: Add your gluten free graham crackers to a large plastic Ziplock bag. Use a rolling pin to crush the crackers into fine crumbs. See my Testing Notes for my preferred brand.
Step 2: Add melted butter to the graham cracker crumbs in a large mixing bowl. Use a large spoon to mix the ingredients.
Dump the graham cracker crumbs mixture into a prepared greased 8×8 pan and spread them out evenly with a spoon to cover the bottom. Press the crumb mixture flat on the back of the spoon or flat bottom glass. Try to get it really compressed so your magic bar crust is solid and can support the layers.
Step 3: Next, add your condensed milk layer. Spread it evenly over the crust. Add a layer of (optional) caramel chips. Always check the label to verify the brand you use is gluten-free.
Step 4: Sprinkle the shredded coconut over the caramel chips. Use a large spoon to spread the shredded coconut layer. If you love coconut as much as we do, you should check out these Gluten Free Almond Joy Cookie Bars!!
Step 5: Add lots of chocolate chips or chocolate chunks over the coconut layer. Sprinkle on the sliced almonds, chopped pecans, or another nut type you love.
Step 6: Bake at 350º F for 25 minutes. You will notice the top is slightly golden when they are finished baking. Allow the bars to cool to room temperature on a cooling rack. Cover with plastic wrap and chill in the refrigerator for 1 to 2 hours.
Allow these magic bars to cool completely before cutting. Use caution when taking them out of the oven. They are HOT. These will be very soft when hot, and they will firm up as they are chilled.
Storage and Freezing Tips:
These magic bars freeze really well. In fact, I recommend freezing them to help the gooey ingredients mesh together. It also makes cutting them a LOT easier!
- In the refrigerator, these magic bars will keep fresh for up to 5 days. I also love to freeze them.
- To freeze, add them to a freezer-safe zip-style bag. Lay them single file and freeze flat.
Gluten Free Magic Bars
Quick and easy gluten free magic bars that will rock your world! These caramel cookie bars make a fun gluten free dessert.
Prep Time 15 minutes
Cook Time 2 2minutes
Total Time 37 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 10 bars
Calories 379 kcal
Ingredients
- 2 cups crushed gluten free graham crackers * see note
- 6 tablesoons butter
- 1 can condensed milk * see note
- ½ cup chocolate chips
- ½ cup caramel chips
- 1 cup unsweetened shredded coconut
- ½ cup slivered almonds
Instructions
- Preheat the oven to 350º F. Put graham crackers in a bag and smash to crumbs.
- Add the crumbs to a bowl and mix with melted butter.
- Pour into an 8×8 greased baking dish.
- Pour in the crumb mixture.
- Pour 3/4 of a can of condensed milk on top and spread to cover the crumbs.
- Add chips and coconut.
- Drizzle remaining condensed milk on top of coconut. Add almonds.
- Bake for 22 minutes until done.
- Cool completely before cutting.
Notes
- I like to use gluten free Pamala’s Honey Grahams best because they crumble really well. You can also buy gluten free graham cracker crumbs.
- To make this recipe dairy-free, use vegan butter, coconut condensed milk, and dairy-free chocolate chips by Enjoy Life.
- These gluten free magic bars will keep up to 4 days in the refrigerator.
- You can freeze these bars in zip-style freezer bags. Make sure to freeze single file and lay the bag flat until the bars are frozen.
Nutrition
Serving: 1g Calories: 379kcal Carbohydrates: 44g Protein: 4g Fat: 22g Saturated Fat: 12g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 28mg Sodium: 173mg Potassium: 89mg Fiber: 4g Sugar: 18g Vitamin A: 42IU Vitamin C: 1mg Calcium: 54mg Iron: 2mg
