Gluten-Free Gingerbread 7 Layer Bars
These indulgent seven-layer bars start with a spiced gingerbread cookie base and are loaded with sweetened condensed milk, white vanilla chips, chopped pecans, dried cranberries, and coconut. The layers meld together during baking to create chewy, rich bars with warm gingerbread spices complemented by sweet and nutty toppings. Perfect for holiday gatherings, cookie exchanges, or when you want an impressive dessert that's easier than traditional layered cookies. The combination of textures from the soft base to the toasted coconut top makes each bite satisfying.
Ingredients
- 1 pouch Betty Crocker Limited Edition Gingerbread Cookie Mix, 17.5 oz
- butter, called for on cookie mix package
- water, called for on cookie mix package
- egg, called for on cookie mix package
- 1 can sweetened condensed milk, 14 oz, not evaporated
- 1 ½ cups white vanilla baking chips
- 1 cup pecans, chopped
- ½ cup dried cranberries, sweetened
- ½ cup coconut, flaked
Instructions
- 1
Heat oven and spray pan with cooking spray
- 2
Stir cookie mix with butter, water and egg until soft dough forms
- 3
Press dough into bottom of prepared pan
- 4
Bake until partially set
- 5
Pour condensed milk evenly over surface
- 6
Sprinkle white vanilla chips, pecans, cranberries and coconut evenly over top
- 7
Bake until bubbling along edges and coconut is lightly toasted
- 8
Cool completely on cooling rack
- 9
Cut into bars
Tips
Press the gingerbread dough firmly into the pan to prevent gaps that could cause uneven baking of the layers above.
Cool completely before cutting to ensure clean slices - the layers need time to set properly after the condensed milk has baked.
Store covered at room temperature for up to a week, or refrigerate for firmer bars with easier cutting.
Good to Know
Store covered at room temperature for up to 1 week or refrigerate for up to 2 weeks.
Can be made 2-3 days ahead and stored covered. Flavors improve after resting overnight.
Serve at room temperature for softer texture or chilled for firmer bars.
Common Mistakes
Don't skip cooling completely or bars will fall apart when cut
Press dough firmly to avoid gaps that cause uneven layers
Don't overbake or coconut will become too dark and bitter
Substitutions
FAQ
Can I make these without the gingerbread mix?
Yes, substitute with 2 cups flour, 1/2 cup brown sugar, 1/2 cup melted butter, 1 egg, and 1 teaspoon each ginger, cinnamon, and molasses.
How long do these bars keep?
They stay fresh covered at room temperature for up to a week, or refrigerated for up to 2 weeks.
Can I freeze these bars?
Yes, wrap individually and freeze for up to 3 months. Thaw at room temperature before serving.