Gluten Free Gingerbread 7 Layer Bars (Magic Cookie Bars)

Chewy Gluten Free Gingerbread 7 Layer Cookies (Magic Bars)

The classic 7 Layer Bar, often called a Magic Cookie Bar, is famous for its simple construction and incredibly satisfying mix of textures: a buttery crust, sweet fillings, and crunchy toppings, all held together by sweetened condensed milk.

This recipe takes that beloved concept and infuses it with all the warmth and spice of the holiday season! Our Gluten-Free Gingerbread 7 Layer Bars use a crushed gingersnap cookie base instead of graham crackers, layered with festive additions like white chocolate and pecans. The result is a dense, chewy, and intensely flavored bar that makes the perfect easy holiday dessert or gift!

Why these 7-layer bars are perfect for the holidays:

• No Mixing Required: The layers are simply stacked and baked—minimal effort, maximum impact.
• Festive Flavor: The gingerbread crust and white chocolate make this bar taste exactly like Christmas.
• Chewy & Dense: The condensed milk ensures every bite is rich, moist, and delightfully chewy.
• Great for Gifting: These bars travel well and look beautiful when cut into squares.

Ingredient Notes:

• Gluten-Free Gingersnaps: This is the most important swap! Use crisp, crunchy gluten-free gingersnap cookies (or similar spiced cookies) for the crust. Avoid soft, cake-like cookies.
• GF Flour Blend: Not used in the main recipe, but necessary if you decide to make a scratch crust (not recommended for this easy version).
• Sweetened Condensed Milk (SCM): This is the “magic” ingredient. It acts as the binder and provides the intense sweetness and chewy texture. Do not confuse this with evaporated milk.
• Chocolate: We recommend white chocolate chips to complement the gingerbread spice, but a mix of milk and white works great too.
• Toasted Coconut: Toasting the coconut briefly before adding it can enhance its flavor, but it will also toast while baking.

Try these fun flavor swaps:

• Cranberry Orange: Substitute the white chocolate chips for dried cranberries and add $1$ teaspoon of orange zest over the condensed milk layer.
• Mint Chocolate: Use regular chocolate chips and substitute the butterscotch chips for mint chocolate chips or crushed peppermint pieces.
• Dark & Rich: Use pecans instead of walnuts, dark chocolate chips, and omit the white chocolate and coconut.

How to Make Gluten Free Gingerbread 7 Layer Bars (Step-By-Step)

1. Prep Crust: Crush the gingersnap cookies finely and mix them with melted butter. Press the mixture firmly into the bottom of a parchment-lined 9*13-inch pan.

• Layer: Layer the ingredients evenly over the crust in this order: nuts, chocolate chips, butterscotch chips, and coconut flakes.

• Pour Magic: Pour the can of sweetened condensed milk evenly over all the layered ingredients.

• Add some chocolate chip and sprinkle crush coconut.

• Bake: Bake for 25-30 minutes until the edges are golden brown and the center is set.

• Cool & Cut: Let the bars cool completely before lifting the parchment and slicing. Cooling is essential for a clean, non-sticky cut.

Frequently Asked Questions:

• Do I have to use sweetened condensed milk? Yes, this is the binding agent that creates the classic gooey, chewy texture. There is no easy substitution.
• Why is my knife sticky when cutting? The bars must be fully cooled before slicing, ideally chilled in the refrigerator for an hour after reaching room temperature. Dip your knife in hot water and wipe it clean between slices for the cleanest edges.
• How should I store these? Store leftover bars in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

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Gluten Free Gingerbread 7 Layer

• 9*13-inch baking pan
• Parchment paper
• Food processor or zip-top bag (for crushing cookies)

Ingredients 1x2x3x

• 1 \1/2 cups GF gingersnap cookies, crushed into fine crumbs
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup chopped pecans or walnuts
• 1 cup white chocolate chips
• 1 cup butterscotch chips
• 1 /1/2cups sweetened flaked coconut
• 1 (14-ounce) can sweetened condensed milk

Instructions

1. Preheat and Prep: Preheat oven to 350 celcius im 9 *13 inch pan with parchment paper, leaving an overhang on the long sides for easy removal.
2. Make Crust: Mix the crushed gingersnap crumbs with the melted butter. Press the mixture firmly and evenly into the prepared pan.
3. Layer Toppings: Evenly sprinkle the pecans/walnuts over the crust. Follow with the white chocolate chips, then the butterscotch chips, and finally, the coconut flakes.
4. Pour Milk: Pour the entire can of sweetened condensed milk slowly and evenly over the top layer of ingredients, ensuring all areas are lightly coated.
5. Bake: Bake for 25-30 minutes, or until the edges are bubbling and the center is lightly golden brown and set.
6. Cool: Let cool on a wire rack to room temperature, then chill in the refrigerator for at least 30 minutes before cutting into squares.

Notes

• Cutting: Use the parchment paper overhang to lift the entire slab of cooled bars out of the pan onto a cutting board before slicing.
• Crumb Consistency: Ensure the gingersnap crumbs are fine, like sand, for a crust that holds together well.

SPECIAL NOTE

For an extra layer of gingerbread flavor, sprinkle 1/2 teaspoon of ground ginger over the sweetened condensed milk before baking!

Nutrition

(Note: This nutritional analysis is an estimate for one bar, assuming 16 total bars.)

Nutrient	Amount per Serving (Estimated)
Calories	390kcal
Protein	5 g
Fat	25 g
Saturated Fat	14 g
Carbohydrates	38 g
Fiber	2 g
Sugar	30 g

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 16 equal servings. Values may vary significantly depending on the specific ingredients, especially the sugar and fat content of the ginger cookies and chocolate chips. This information is for general guidance only.