Seven Layer Bars
Danielle Walker - AgainstAllGrain.com
- 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.
- 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.
- 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.
- Drizzle cooled caramel sauce over the chocolate layer. sprinkle chopped walnuts over the chocolate layer.
- Sprinkle chopped walnuts over the chocolate layer.
- Make the coconut cream. Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.
- Sprinkle shredded coconut over the cream layer.
- Finish with a layer of chocolate chips.
- 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.
gluten free, grain free, egg free, paleo, holiday, cookies, Christmas
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Tania // Run To Radiance
YUM. I have the book but this is one of the few recipes I haven’t tried…thinking this needs to be the next one!! Congrats on the win! You deserve it! 😀
I saw these on facebook, and I was instantly “omg I must try theses”, but then I was like “no whole30″… so bring on 28th Feb, cause then whole30 will be over and I can try these babies out.
Looking forward to meeting you someday !
I have just made the “Seven-Layer Bars” and whilst it was time consuming (you did warn us) – OMG they are delicious…..but most of all the caramel sauce is the BEST….I could have just eaten that on its own.
Do you think they will freeze well? I want to make a batch & freeze half the bars for later.
I have a question about the coconut milk. When I have bought cans in the past, it has been seperated. There is the hard layer on top of the can and the juice on the bottom. So when making these do I just use that juice from the can or does it all need to be mixed together first?
It’s always best to mix the two together. Coconut milk is generally just coconut cream with water added. You can shake the can before you open it to get it started, then stir after opening.
I am allergic to coconut. Can I subsitute oat milk and oat flour for the coconut??
Do you think it would be a problem if I substituted coconut oil or regular butter for the palm or ghee in the Carmel sauce?
I used butter and worked just fine. However I burned it the first time when I cooked it for the full 15 minutes, hard as rock. Watch very carefully, my second batch only took 10 minutes. As mine cooled it continued to thicken.
I adore 7 layer bars! I have to make these.
I made these for a superbowl party and didn’t tell anyone there wasn’t any grain or processed sugar. The guys eyed them and said ‘o, those dont look like they are good for me!’ and I only justified with ‘if you like coconut, you’ll like them’ They were a HUGE HIT! These are amazing!
Is Nutiva coconut manna the same as coconut butter? It’s so hard, so I wasn’t sure if I need to be looking with something with a different consistency.
Against All Grain
This article explains the difference really well. https://www.theprimalist.com/artisana-coconut-butter-vs-nutiva-coconut-manna/
Hi, Danielle! I bought your book and just started baking from it. I did have a couple of problems with this recipe. The honey caramel burned after I put it back on the heat for 15 minutes, per your instructions. I cleaned out the pan and tried again, simmering the honey for 10 minutes this time. The color and flavor of the caramel were perfect, but it hardened a bit too much in the pan while I waited for the crust to cool, so it was very difficult to spread the caramel across the chocolate ganache. Two hours later, the bars are done! They’re very tasty, and pleasing to the eye. Thanks for sharing. 🙂
These look amazing, I can’t wait to make a batch! I love your cook book, so many amazing recipes and useful information, thank you!
Yum, yum, yum; these look scrumptious. It’s like I can almost smell these even though Iv’e never smelled these in my life. Congratulations on winning an award for the best treat in the Paleo Magizie Best and for the Best New Cookbook! Thank you for sharing this recipe!
dom @ perchancetocook
These definitely do make me want to buy your book. Wowwww! You can’t go wrong with graham cracker and chocolate… yum, what a great recipe!
Made these bars today… They are chilling in the refrigerator now. These took me all afternoon and a couple extra trips to the health stores for more stuff… so make sure you have everything prior. The caramel recipe is ridiculously good. I wish I had made a bit more f the crust recipe and a bit less of the caramel… but that caramel would be fantastic on pie, ice cream or baked apples. Thanks for the recipe… I’m looking forward to trying these.
I am so greatful for your blog. I am new to paleo and from Wales so paleo is relatively unheard of here!
Quick question – coconut butter – is that the same as creamed coconut? and the unsweetened chocolate…as long as I get the highest % cocoa solids will that be ok?
Thanks again, my next paycheck is going towards your book!
They are not the same Rachel. This article by Mark Sisson of Mark’s Daily Apple discusses all things coconut.
thank you! So helpful and has cleared up al of my coconutty queries 🙂
Danielle, these look delicious. I’ve noticed you use the Enjoy Life chocolate chips often in your recipes. They contain sugar which is neither paleo, or SCD. Is this just a cheat for you? I’m trying to decide how to handle chocolate chips. Thanks for your insight!
There are some super yummy sugar-free chips from Hershey. I found them at Wal-Mart and they work perfectly for baking unless you are against all artificial sweeters.
Jason Young, DC, MS
The point of “Paleo treats” is not to make something that you will eat everyday. It is to make a food that is a treat without all of the trade-offs of eating a
“normal” brownie, cookies, or cake. REALLY there is no such thing as a “Paleo Cookie” or a “Paleo Brownie”. They are all exceptions to the rule. The point is just to make them as good as possible without breaking all the rules. I mean 1/2 cup of honey is not “Paleo” from the standpoint that if you are truly following a Paleo philosophy then the Paleolithic man ate maybe 1 cup of honey in a whole year.
Just for clarity, there is a brand called “Paleo Treats” that uses only honey as a sweetener and is for folks who want to be able to eat dessert every day without being forced into the normally unhealthy ingredients in most desserts. Paleo Treats is not affiliated with Enjoy Life chocolate chips or Danielle.
Would these bars freeze well?
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
I am making these today for a bbq that were going to 🙂 They sound sooo good!!
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.
What is coconut butter? I can’t find it in the ingredients chapter of your book nor in the index. Do you mean coconut oil or is it something I have to make from scratch?
Thanks for all these wonderful recipes!
What can I substitute the Almond Flour with? Thinking about… Cassava Flour, Arrowroot Powder… can’t be another nut or seed type flour unforutnately.