Friday, February 5, 2010

Wheat-Free Seven Layer Bars

Possibly sinful, but incredibly delicious. I swear by this recipe for Seven Layer Bars. And they're wheat-free too.



This recipe comes directly from the Brown Eyed Baker, but with a tweak to make them wheat-free. To make my version of the classic wheat-free, I head to my tried and true trusty wheat-free graham cracker substitute - Puffins Cereal. I also use Puffins to make pie crust, which both my mother and husband find better than the normal store bought stuff. Puffins Cereal isn't gluten free, so if you're on a strict no gluten diet, you shouldn't go this route, but if you're just after wheat-free, it's a great option.

Now, Puffins Cereal certainly isn't cheap anywhere from $4 to $5.50 a box, and its certainly a heck of a lot more than graham crackers, but hey, when you can't eat wheat you take what you can get. I also like to think that the Puffins Cereal is healthier, but that might be canceled out by what you load on top.


The Seven Layers are:
1. Graham Cracker Crust or Wheat-Free Graham Cracker substitute
2. Chopped Walnuts
3. Chocolate Chips
4. Butterscotch Chips
5. White Chocolate Chips
6. Coconut
7. Sweetened Condensed Milk

 Ingredients

1 cup sweetened flaked coconut
8 tablespoons (1 stick) unsalted butter
5-6 oz Puffins Cereal, crushed (almost half a box)
1 cup finely chopped walnuts
1 cup semisweet chocolate chips
½ cup white chocolate chips
½ cup butterscotch chips
1 (14-ounce) can sweetened condensed milk

Step By Step

1. Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.
3. Melt the butter and combine with crushed Puffins Cereal in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
4. In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the Puffins crust. Pour the condensed milk evenly over the entire dish.
5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
6. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.

**Notes**
- Although I hate to use extra paper if I don't need to, I think lining the baking dish with the parchment really helps. It also makes it super easy to cut afterwards.
- These will be gone in less than a day, so don't make them if you're the only one around, because you'll eat the entire batch. Make them to share! You'll be glad that you did.

{Via Brown Eyed Baker}
[Photo Credit Brown Eyed Baker] because her pictures were far better than mine.