Healthier Magic Cookie Bars
User Reviews
4.5
Healthier Magic Cookie Bars
Description
In this recipe, the base crust is prepared from almond flour, shredded unsweetened coconut, coconut oil, maple syrup, vanilla, and sea salt, producing a firm but tender foundation after baking. The sweetened condensed coconut milk layer is made by simmering full-fat coconut milk with coconut sugar until reduced by half, which thickens and sweetens it, creating a caramel-like quality. This is poured evenly over the crust once cooled.
Chocolate chips, flaked coconut, and chopped pecans are layered on top of the sweetened base and gently pressed down so the coconut milk mixture soaks upward, binding the layers together. Baking the assembled layers results in golden edges that add crispness and depth. The bars blend creamy, sweet, nutty, and chocolate flavors with a combination of chewy and crunchy textures.
The bars are served by cutting into squares once fully baked and cooled. Their rich coconut content and nuts make them satisfying as a snack or dessert with a tropical twist. They can be enjoyed without dairy ingredients, suiting some dietary choices.
The recipe was adapted from Simply Living Healthy and emphasizes an oven temperature of 350°F and careful timing for baking both the crust and layered bars, ensuring proper texture without burning.
Ingredients
Crust:
- 3/4 cup almond flour
- 3/4 cup coconut unsweetened, shredded
- 1/8 cup coconut oil liquid
- 1/2 Tablespoon maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon salt sea salt
Layers
- 1 can 13.5 oz full-fat coconut milk
- 1/2 cup coconut sugar
- 1 cup chocolate chips I used Enjoy Life, vegan
- 1 cup flaked coconut unsweetened
- 1/2 cup pecans chopped
Instructions
- Preheat oven to 350°F and line a square (8×8) glass baking dish with parchment paper.
- Combine all ingredients for the crust in a large bowl and press firmly into the prepared pan. Bake for 12 to 15 minutes until your crust is golden brown in color. Remove from oven and cool on a wire rack.
- While crust is cooling, in a saucepan over medium heat bring coconut milk and sugar to a low boil, reduce heat and simmer for approximately 45 minutes, stirring frequently until the mixture has reduced by half. The coconut milk mixture should be thick reduced to about 3/4 cup. Remove from heat and cool slightly. Pour the sweetened condensed coconut milk over the crust and spread to the edges.
- Sprinkle the chocolate chips evenly over the condensed milk, then the flaked coconut, and then the pecans. Using your hands, press the mixture down a tiny bit until the milk soaks upward into the layers.
- Place in oven (still at 350°F) and bake for about 30 minutes, until edges are browning a bit. Remove from oven and cool for 30 to 60 minutes on a cooling rack. Once the bars have cooled a bit, place the pan in the refrigerator to allow the bars to set-up for at least two hours (or overnight). If you're in a rush you could put the bars in the freezer for an hour instead.
- After cooling, lift the parchment out of the pan and place bars on a cutting board or other flat surface. If the bars are coming from the freezer, you may need to let them thaw for a few minutes before cutting as they will be pretty firm. Cut bars into 16 squares and dig in! Any leftover bars should be wrapped or placed in a sealed container. They can be left out for a couple days or stored in the fridge or freezer for longer storage.
Notes
- Use unsweetened shredded coconut in the crust and for topping to control sweetness and texture.
- Simmer the coconut milk and sugar mixture until reduced by half to achieve the right thickness and sweetness.
- Press the layered toppings gently into the sweetened coconut milk layer to help bind the bars together.
- Bake the crust first, then add toppings and bake again to develop golden edges and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 263kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Sodium | 50mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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