Nut Free Coconut Seven Layer Magic Bars

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Friends, today I’m re-sharing one of my faaaaavorite recipes, Nut Free Coconut Seven Layer Magic Bars! I originally posted it way back when I only had approximately two regular readers (hi Mom & Dad!) and I finally got around to taking some new (and much improved photos) so I wanted to update it. But honestly, these bars are so addictive and delicious and perfect for anyone who has nut allergies that hopefully you won’t mind reading about them twice! Enjoy! Coconut Seven Layer Magic Bars |  Peanut and Tree Nut Free |  littleredwindow.com

I had to bring a dessert to a ladies’ night out recently and decided to go with these Dulce de Leche Coconut Bars because I haven’t made them in a while. You might be familiar with Seven Layer Bars, right?  Once upon a time, this was a Seven Layer Bar recipe.  But after O’s diagnoses with peanut and tree nut allergies, I had to adapt it to be safe and peanut/tree nut free. Over time I ended up changing some amounts and ingredients so they became a little more coconutty and caramel-y and now they are chewy and addictive.  Don’t say I didn’t warn you!

(As an aside,because this is a question I get a lot, coconut is NOT a tree nut. There seems to be some disagreement over whether it’s a fruit or a seed but according to my allergist anyway, it is not a nut that people with tree nut allergies generally need to worry about. BUT to add to the confusion, for some reason, the FDA does classify coconut as a tree nut so sometimes things containing coconut have tree nut warnings on them. As always, if you have food allergies, talk to you doctor if you have questions about any food.)

Anyway, back to Nut Free Coconut Seven Layer Magic Bars!

 

Coconut Seven Layer Magic Bars

13 graham crackers

8 Tablespoons (1 stick) of butter, melted

1 cup of mini semisweet chocolate chips, divided in half (I use Enjoy Life brand which are peanut, tree nut and dairy free)

1 1/2 cups of Rice Krispies

1 cup of shredded sweetened coconut

2 14 oz. cans of sweetened condensed milk

1 Tablespoon of vanilla extract

 

Line a baking sheet with foil and spread out the shredded coconut. Toast at 350 degrees for about ten minutes, stirring frequently and watching carefully.

 

Toasted Coconut Little Red Window

 

You should probably taste it, you know, just to make sure it tastes ok, right?!

Next prepare an 8″ x 8″ baking dish with a parchment paper sling.  This is so you can get the bars out of the pan later.  Basically you take one long rectangle of parchment a little wider than your baking dish in one direction and lay it down, pushing it into the corners like this:

 

Lining a Baking Dish with Parchment Little Red Window

 

 

Then do it again in the opposite direction:

 

Lining a Baking Dish with Parchment Little Red Window

 

Mine looks a little funny because all we had was that weird stuff that’s parchment paper on one side and foil on the other. It’s not my favorite.  But anyway, once you have your sling, make sure there are no gaps in the corners and then butter the parchment paper thoroughly.

Next you’ll make the graham cracker crust. (Aside: does it get better than graham cracker crust? I think not!) Break up 13 graham crackers and put them in a food processor.

 

Graham Cracker Crust Little Red Window

 

 

Pulse until you get fine crumbs.

 

Graham Cracker Crust Little Red Window

 

 

Drizzle in the melted butter while the food processor is running

 

Graham Cracker Crust Little Red Window

 

 

Mix until it’s evenly incorporated and starts to stick together.

 

Graham Cracker Crust Little Red Window

 

 

Pour the crumbs into your baking dish and use a small measuring cup to pat them down into an even layer.

 

Graham Cracker Crust Little Red Window

 

 

Bake for about 10 minutes at 350 degrees.

While the crust is cooking mix your two cans of sweetened condensed milk with 1 Tablespoon of vanilla extract.

As soon as the crust comes out of the oven, sprinkle 1/2 cup of the chocolate chips evenly over the top.

 

Chocolate chips on Five Layer Bars Little Red Window

After about five minutes, the chocolate chips will be soft, gently spread them out with a rubber spatula.

Chocolate chips on Five Layer Bars Little Red Window

Layer 1 1/2 cups of Rice Krispies over the top, sprinkle on the rest of the chocolate chips and then add 1 cup of your toasted coconut over that.

Dulce De Leche Five Layer Bars Little Red Windwo

Then pour the sweetened condensed milk/vanilla mixture over the top.

Sweetened Condensed milk on Dulce de Leche Bars Little Red Window

When you put it in to the oven (still at 350 degrees) it will look like this:

Sweetened Condensed milk on Dulce de Leche Bars Little Red Window

Bake for about 30 minutes until the top turns golden brown (this is the Dulce de Leche part) and then it will look like this:

Dulce de Leche Cocnut Bars Little Red Window

Let the bars cool for at least two hours, if they are still warm or not all the way firm, put them in the fridge for a while.  When they feel firm, carefully and slowly lift the bars out of the baking dish using your parchment sling and put them on a cutting board. It may be sticky, just go slowly. Using a big sharp knife, cut into squares.  If it’s too sticky, clean the knife with hot water between cuts.

Then try not to eat them all. Good luck!Coconut Seven Layer Magic Bars |  Peanut and Tree Nut Free |  littleredwindow.com

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11 thoughts on “Nut Free Coconut Seven Layer Magic Bars

  1. I love seven layer bars, but especially love this nut-free version. Although I love nuts, two people in my house have nut allergies so we go nut-free! Thanks for a delicious recipe! Love it.

  2. Perfection! I think i needed to cook mine a little longer than 30 minutes… simply because i have a very old oven.. but they came out delicious! Thank you so much!

  3. My daughter is also allergic to dairy (along with peanuts and tree-nuts), so I was going to make this using sweetened condensed coconut milk, instead of the dairy milk. Any thoughts on how this might turn out? Btw, I love that you use the Rice Krispies. I use them a lot to get the crunch missing due to no nuts.

    1. Oh gosh, I’m sorry I didn’t get back to you sooner, Marie! I have never tried sweetened condensed coconut milk (I actually didn’t even know it existed, but that’s awesome!)
      I guess, you’ll just have to try it. Even if it doesn’t set up as well, I’m sure it would still taste delicious. I’d love to hear how it turns out!

      1. Hi Cassie May,

        Sorry for my late reply but the sweetened condensed coconut milk works wonderfully. The bars come out sooo yummy, we’ve been making them and eating them ever since. Do try it!!!! Thanks so much!

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