If you love gooey layered desserts, these gluten-free magic bars are a must-try. They start with a buttery gluten-free graham cracker crust and are piled high with creamy condensed milk, caramel chips, shredded coconut, chocolate chips, and nuts. They’re easy to make and include a fully tested dairy-free version that works just as well.
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Don’t these gluten-free magic bars look gooey delicious? This recipe has been tested a few times to make sure this recipe works every time, and they remain a popular recipe on the blog. If sweet desserts are your thing, grab a pan because you will want to eat these gluten-free bars!
We are crazy for cookies in the Fearless Dining household. If you are a gluten-free cookie fanatic, please check out all of my delicious gluten-free brownie and bar recipes.
If you love the chocolate and coconut flavor combo, try my easy Gluten-Free Coconut Macaroon or my Chewy Coconut Cookie recipe!
Ingredient Notes and Substutions:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Graham Crackers – After a few tests, I found Pamela’s Honey Graham’s worked best in this recipe.
- Butter – Use unsalted butter. I tested Earth Balance brand plant-based butter and it works well.
- Condensed Milk – I tested both dairy and dairy-free coconut condensed milk. I found no big difference between them.
- Chips – I love using dark chocolate and bittersweet to offset some of the sweetness. Note the gluten free caramel chips by Hershey have been discontinued. Trader Joe’s and Nestle both make and sell gluten-free caramel chips.
- Shredded Coconut – Use unsweetened because the bars will be too sweet if you use sweetened. Any shred size will work, but the super fine may not have the same texture.
Testing Notes From My Kitchen
These magic bars were a lot of fun for me to test. I tested two brands of gluten-free graham crackers (Pamela’s and Kinnikinnick). I definitely preferred the Pamela’s for both flavor and texture. If you use Kinnikinnick, they are very hard to crush and a food processor is a must.
I also tested both regular condensed milk and coconut condensed milk. There was no noticeable difference in texture or sweetness between the two, so either one will work well. This is a great recipe for beginners because it is very forgiving and doesn’t require special tools or techniques. One last note, if you have a Trader Joe’s nearby, their caramel chips are much better tasting than Nestle.
How to Make Gluten-Free Magic Bars (Step-By-Step)
Preheat the oven to 350ºF on the bake setting and position the oven rack to the center of the oven.
Step 1: Add your gluten free graham crackers to a large plastic Ziplock bag. Use a rolling pin to crush the crackers into fine crumbs. See my Testing Notes for my preferred brand.
🔑 Sandi says: I also like to use a food processor to crush the graham crackers. It makes more uniformly sized crumbs.
Step 2: Add melted butter to the graham cracker crumbs in a large
Dump the graham cracker crumbs mixture into a prepared greased 8×8 pan and spread them out evenly with a spoon to cover the bottom. Press the crumb mixture flat on the back of the spoon or flat bottom glass. Try to get it really compressed so your magic bar crust is solid and can support the layers.
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Step 3: Next, add your condensed milk layer. Spread it evenly over the crust. Add a layer of (optional) caramel chips. Always check the label to verify the brand you use is gluten-free.
Step 4: Sprinkle the shredded coconut over the caramel chips. Use a large spoon to spread the shredded coconut layer. If you love coconut as much as we do, you should check out these Gluten Free Almond Joy Cookie Bars!!
Step 5: Add lots of chocolate chips or chocolate chunks over the coconut layer. Sprinkle on the sliced almonds, chopped pecans, or another nut type you love.
Step 6: Bake at 350º F for 25 minutes. You will notice the top is slightly golden when they are finished baking. Allow the bars to cool to room temperature on a cooling rack. Cover with plastic wrap and chill in the refrigerator for 1 to 2 hours.
Allow these magic bars to cool completely before cutting. Use caution when taking them out of the oven. They are HOT. These will be very soft when hot, and they will firm up as they are chilled.
Storage and Freezing Tips:
These magic bars freeze really well. In fact, I recommend freezing them to help the gooey ingredients mesh together. It also makes cutting them a LOT easier!
- In the refrigerator, these magic bars will keep fresh for up to 5 days. I also love to freeze them.
- To freeze, add them to a freezer-safe zip-style bag. Lay them single file and freeze flat.
Frequently Asked Questions:
Yes, condensed milk is gluten-free. You always want to read the label if a manufacturer changes its ingredients.
To make these magic bars dairy-free, use the coconut condensed milk I mentioned above, and use Enjoy Life or another brand of dairy-free chips.
To make this gluten-magic bar recipe nut-free, omit the almond slivers on top.
More Gluten-Free Bar Recipes:
If you love baking bars, here are some of my family’s favorite gluten-free bar dessert recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Magic Bars
Ingredients
- 2 cups crushed gluten free graham crackers * see note
- 6 tablesoons butter
- 1 can condensed milk * see note
- ½ cup chocolate chips
- ½ cup caramel chips
- 1 cup unsweetened shredded coconut
- ½ cup slivered almonds
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Instructions
- Preheat the oven to 350º F. Put graham crackers in a bag and smash to crumbs.
- Add the crumbs to a bowl and mix with melted butter.
- Pour into an 8×8 greased baking dish.
- Pour in the crumb mixture.
- Pour 3/4 of a can of condensed milk on top and spread to cover the crumbs.
- Add chips and coconut.
- Drizzle remaining condensed milk on top of coconut. Add almonds.
- Bake for 22 minutes until done.
- Cool completely before cutting.
Video
Notes
- I like to use gluten free Pamala’s Honey Grahams best because they crumble really well. You can also buy gluten free graham cracker crumbs.
- To make this recipe dairy-free, use vegan butter, coconut condensed milk, and dairy-free chocolate chips by Enjoy Life.
- These gluten free magic bars will keep up to 4 days in the refrigerator.
- You can freeze these bars in zip-style freezer bags. Make sure to freeze single file and lay the bag flat until the bars are frozen.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
(*This blog post was updated from an older 7/2017 post with more information and a video.)
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
This recipe has become my go to recipe! So easy and delicious!
I am so glad you loved the magic bars, Jane. Thank you.
I tried making this recipe with let’s do organic sweetened condensed coconut milk and it was a pan of grease! Just a waste of money.
I haven’t heard of this happening, Anne. Can you give me a little more information? What gluten-free graham cracker brand did you use?
what size can of sweetened condensed coconut milk are you using?
Hi Anne, I have a can here and it is 11.25 ounces.
thank you
Is there a way to use sweetened coconut in this recipe? I already have two bags on hand.
Thank you.
Hi Chris, you can use sweetened coconut, but it will make things a bit sweet.
These bars are AWESOME! We made them for a family gathering and one person has celiac disease. EVERYONE loved them and we got lots of requests for the recipe. (I shared your site with them). Very easy to make. Since one person is allergic to almonds, we supplemented finely chopped pecans — they were also great! Question – I’ve never seen recipes with 4/5 or 2/5 or 1/5 — ?? We changed the 5 to a 4 and it worked fine. Just curious why the fifths??
Thanks for sharing this!! We will definitely make these again!