Here is a modified version of the well known seven layer bars recipe. I changed it to six layers because I have left out the butterscotch chips. You could, however, use gluten-free white morsels in place of half the chocolate chips. This is a well liked recipe and it’s so easy to make. Traditionally, it has a graham cracker crust. I use sorghum flour and brown sugar in this recipe. You could also try using crushed gluten-free cookies. I use a nut crust in many recipes, but thought I would try something different since there are nuts on top. I think the sorghum worked well, and my family liked it.
Gluten-Free Six Layer Bars
Ingredients
- 1 1/2 c. sorghum flour
- 1/2 c. brown sugar
- 1/2 c. butter, melted
- 14 oz. sweetened condensed milk
- 2 c. chocolate chips
- 1 1/3 c. coconut
- 1 c. nuts, chopped
Instructions
Spray a 9 x 13 inch baking pan with cooking spray.
Combine the butter, sorghum flour and brown sugar. Press into the bottom of the pan.
Drizzle half the sweetened condensed milk on top.
Sprinkle the chocolate chips, coconut, and nuts on top.
Drizzle with the remaining condensed milk.
Bake at 350 degrees for 30 minutes.
Allow to cool before cutting into bars. If you can’t wait, you’ll need to use a fork.
