Can I make these bars ahead of time?

Yes! These bars actually taste better after resting for a few hours or overnight because the layers set and the flavors meld. Store them in an airtight container at room temperature or in the fridge.

Can I use different types of chocolate?

Absolutely! You can swap the nondairy chocolate chips for dark chocolate chunks, white vegan chocolate, or even peanut butter chips depending on your preference.

How do I prevent the bars from being too soft or soggy?

Make sure to properly mix and drain your coconut milk if using canned. Also, press the base firmly when assembling and allow the bars to cool completely before cutting.

Can I adjust the layers?

Definitely. The “7 layers” are traditional, but you can get creative! Add dried fruit, different nuts, or even vegan caramel for a festive twist.

Vegan Christmas 7 Layer Bars

Christmas 7 layer bars, a glass of milk, a cup of chocolate chips and a cup of coconut shreds.

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Magic 7 Layer Bars, but make it Christmas! These vegan bars have a sugar cookie base topped chocolate chips, coconut shreds, Christmas sprinkles and pretzels.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Yield: 9 2-inch bars 1x
Category: Brownies and Bars
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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1 1/4 cups all purpose flour

1/2 cup granulated sugar

1/4 teaspoon baking soda

1/2 cup vegan butter, softened

1 tabelspoon water

1 teaspoon vanilla extract, divided

1/2 cup full fat canned coconut milk (mixed well)

2 tablespoons agave nectar

pinch of salt

1 tablespoon cornstarch

1/2 cup nondairy chocolate chips

1/2 cup coconut flakes

1 cup mini pretzel twists

1/4 cup vegan holiday sprinkles

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and line an 8 inch baking pan with parchment paper. Set aside.
Stir: In a large bowl, combine flour, sugar and baking soda. Using a wooden spoon or rubber spatula, stir soft vegan butter, water and 1/2 tsp vanilla extract into the flour mixture until dough begins to come together. You can bring it together using your hands to hurry the process along. Press sugar cookie dough evenly into prepared pan and bake in preheated oven for 15 minutes.
Mix: While sugar cookie base is baking, whisk together coconut milk, agave nectar, remaining 1/2 tsp vanilla extract, salt and cornstarch until completely smooth. Set aside.
Assemble: When 15 minutes is up, remove pan from the oven. Sprinkle chocolate chips and coconut flakes over the sugar cookie base. Pour coconut milk mixture evenly over the top of everything. Top with pretzels and sprinkles. Press down lightly to pack everything together.
Bake: Return pan to oven and bake for an additional 27-30 minutes. Allow bars to cool completely before cutting into them.