These layered Magic Bars are a classic and timeless dessert recipe that has been transformed into a gluten-free and vegan-friendly square of deliciousness!
Feast your eyes on this gooey decadent dessert that has been around for ages, but I am bringing it today with a twist!
Traditional magic bars, or you may also know them as 7 layer bars or Hello Dolly bars, contain sweetened condensed milk along with other added sugars and fats that just aren’t necessary.
I managed to make these babies gluten free and vegan friendly, also a little healthier too in terms of individual ingredients!
Why Are They Called Magic Bars?
From what I can find browsing on the internet, long ago a little girl submitted her grandma’s recipes and spin-offs took place from there!
What You Need to Make Gluten Free Magic Bars
Flax meal – this is to make the flax egg to keep them vegan friendly, I promise you won’t know the difference!
Nut butter – use whatever kind you like as long as it’s natural and creamy. I chose to use peanut butter
Maple syrup – the darker it is, the more nutrients it contains!
Coconut milk – you can also swap this for almond milk or any other dairy free variety
Old fashioned rolled oats – be sure they are gluten free! Bob’s Red Mill is a great option
Oat flour – if you don’t have oat flour you can grind down gluten free oats instead
Coconut – get the unsweetened shredded kind
Chocolate chips – Lily’s is one of my favorite brands!
How to Make Magic Bars (7- Layer Bars) Gluten Free
Before we get our hands dirty, preheat your oven to 350 degrees and add some parchment paper to an 8×8 baking pan or glass dish.
Make the flax egg by adding the flax meal to a small bowl and mixing it with 3 tablespoons of warm water. Set it aside for 5 minutes. When you go to use it, it should have a gelatin-like consistency.
In a mixing bowl add the nut butter, syrup, coconut milk, vanilla, and flax egg (once it’s ready).
In another bowl, combine the gluten free oats, oat flour, sugar, baking powder, salt, and cinnamon. Whisk it together.
Pour the dry ingredients into the bowl with the wet ingredients and stir well.
Then fold in the coconut, chocolate chips, and pecans.
Pour the batter into the baking pan, using a spatula to make sure it’s a smooth, even layer. Just a note, your batter will be very sticky!
Bake the magic bars for 25 to 30 minutes. You can check them with a toothpick to make sure they are done.
Before slicing, make sure they have cooled completely.
Do Magic Bars Have to Be Refrigerated?
In this case, they do not have to be. You can store them in an airtight container on the counter. However, you don’t want them getting too warm so if you are at an outdoor gathering or live somewhere it’s super hot, you should then place them in the fridge.
I cannot WAIT to hear what you have to say about these little squares of heaven, so here’s what to do…after you have finished baking them and you are waiting on them to cool, head over to Instagram and tag me!
PIN ME FOR LATER
More Dessert Bars You Should Try:
- Vegan Brookies
- Paleo Cookie Bars
- Healthy Pumpkin Bars With Healthy Cream Cheese Icing
- Healthier Salted Caramel Apple Pie Bars
- Chocolate Peanut Butter Cookie Dough Bars With Oatmeal (Vegan, Gluten-free)
Gluten Free Magic Bars
- 1 tbsp flax meal for flax egg
- 1 cup creamy nut butter I used peanut butter
- 1/4 cup maple syrup
- 1/3 cup coconut milk can sub almond milk or any DF milk
- 1 tsp vanilla extract
- 1/2 cup gluten free old fashioned rolled oats
- 2/3 cup oat flour
- 1/4 cup coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chocolate chips
- 1/2 cup pecans
- Preheat the oven to 350F. Line an 8×8 baking pan with parchment paper.
- Prepare a flax egg by whisking together the flax meal and 3 tbsp warm water in a small bowl. Set aside for 5 minutes, until a gelatin consistency is reached.
- In a mixing bowl, add flax egg, nut butter, maple syrup, coconut milk, and vanilla extract. Mix together.
- In a small mixing bowl, whisk together oats, oat flour, coconut sugar, baking powder, salt, and cinnamon.
- Pour dry ingredients into wet, and mix to combine.
- Fold in coconut, chocolate chips, and pecans.
- Pour batter into the prepared baking pan. Batter will be very sticky. Use a rubber spatula to smooth it into an even layer, pushing into all corners.
- Bake for 25-30 minutes, until a toothpick comes out clean in the center.
- Let cool completely before slicing into 16 bars.