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.

4.0 from 1 reviews
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.


About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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  1. I made a batch of these tonight. It’s been 3 years this month since we went gluten free and I’ve been wanting to make some for the husband and myself. I don’t remember them being so sweet, but I know they must have been this way. I also made breadsticks using your recipe tonight, my son loved them.

    It’s great to see someone else who mills their own grains. I feel that sorghum is not really appreciated as a gluten free grain by most people. People tend to go for the faster pre-made mixes rather then experimenting with their own mixes.

    • I agree, Tammy. There are so many flour mixes available now that fewer people make their own mix much less mill their own flour. I’m glad you enjoyed the recipes.

      • The bars were very good so were the breadsticks. I was thinking of using the breadstick recipe as a pizza crust today for lunch.

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