Six Layer Bars

Here is a modified version of the well known seven layer bars recipe. I changed it to six layer bars 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.

Six Layer Bars
Recipe type: Dessert
  • 1½ cups sorghum flour
  • ½ cup brown sugar
  • ½ cup butter, melted
  • 14 ounces sweetened condensed milk
  • 2 cups chocolate chips
  • 1⅓ cups coconut
  • 1 cup nuts, chopped
  1. Spray a 9 x 13 inch baking pan with cooking spray.
  2. Combine the butter, sorghum flour and brown sugar. Press into the bottom of the pan.
  3. Drizzle half the sweetened condensed milk on top.
  4. Sprinkle the chocolate chips, coconut, and nuts on top.
  5. Drizzle with the remaining condensed milk.
  6. Bake at 350 degrees for 30 minutes.
  7. Allow to cool before cutting into bars.



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