Seven-Layer Bars

7 layer bars

I promised you all that I would share this recipe from my cookbook Against all Grain if it won in the Paleo Magazine Best of 2013 Treat category and it did! I also won Best New Cookbook, which I am so excited about! So all of you without the book, it’s your lucky day! If this recipe doesn’t make you have confidence to go and grab a copy, I don’t think I’ll ever win you over!

caramel sauce

These bars take a little work as every layer has to be prepared separately, but they are so worth the time and effort. An egg-free graham cookie crust is the base for a layer of rich chocolate ganache, followed by caramel sauce, then chopped walnuts, coconut cream, shredded coconut, and finally more chocolate. You can make the crust and caramel sauce the day before to save time, and there’s also nut-free adaptation notes in the book on page 266.

paleo mag 7 layer bars







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Seven-Layer Bars

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1 dozen

PREP TIME: 60 mins

COOK TIME: 45 mins TOTAL TIME: 105 mins


Caramel Sauce



Coconut Cream




  1. Make the caramel sauce. Bring the honey to a low boil in a deep saucepan over medium-high heat. Simmer on medium heat for 5 to 7 minutes, swirling the pan occasionally to ensure even browning and a dark amber color. Remove from heat and carefully whisk in the palm shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes. Cool to room temperature.
  2. Make the crust. Preheat the oven to 350°F. Place the crust ingredients in a bowl and mix until a dough forms. Press the dough into an 8-by-8-inch ovenproof dish. Bake for 10 minutes. remove and cool on a wire rack for 15 minutes.
  3. Make the ganache. Melt the chocolate slowly over a double broiler or in a bowl set over a pot of simmering water. stir in the milk and honey. spread the chocolate mixture over the crust.
  4. Drizzle cooled caramel sauce over the chocolate layer. sprinkle chopped walnuts over the chocolate layer.
  5. Sprinkle chopped walnuts over the chocolate layer.
  6. Make the coconut cream. Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.
  7. Sprinkle shredded coconut over the cream layer.
  8. Finish with a layer of chocolate chips.
  9. Place the bars in the oven and bake for 20 minutes. cool on a wire rack for 15 minutes, then refrigerate for 1 hour to set. cut into 12 even bars.


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  • hrf1987

    Would these bars freeze well?

  • Andrea

    I made these last week. They were delicious and a huge hit at my bbq last week. But they didn’t look pretty!! After burning the caramel the first time, I was getting a little rushed and impatient. I didn’t quite let the second batch of caramel cool to room temperature. The heat made everything run together. It was messy. However no one noticed because the taste was incredible! I think next time I will add a little less honey to see what they taste like a little less sweet.

  • Elena @ www.wholesomestyle.com

    I am making something today along these lines, but not as time intensive. I keep buying healthy protein or granola bars for my family and they all seem to taste awful!! I figured it is time to make my own. If my recipe resembles yours at all I will be sure to give you a shout out for credit.

    On another note…I hope you and your little one(s) are doing well. Stay strong. I cannot deny that the hardest times in my life ended up serving a great purpose. Trust that there is a purpose for your struggles. God bless you. – Elena

  • Becky

    I am making these today for a bbq that were going to :) They sound sooo good!!

  • Hagetha Coleman

    Hi so I just tried this recipe and it seems like they are not wanting to firm up very well. Is this normal? I just put them in the freezer to see if that would help any.