Vegan Magic Cookie Bars Recipe
User Reviews
4.6
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Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Total Time
2 hrs
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Servings
8
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Calories
485 kcal
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Course
Dessert
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Cuisine
North American
Vegan Magic Cookie Bars Recipe
Description
The recipe uses canned coconut milk reduced slowly over an hour or more with sugar and salt to mimic the richness and sweetness of traditional condensed milk. This base is poured over a pressed graham cracker crust formed by mixing crumbs and melted coconut oil. Topping the bars with dairy-free chocolate chips, chopped walnuts, and shredded coconut ensures layers of texture and flavor, from sweet chocolate to crunchy nuts and toasted coconut.
Baking at 350°F sets the bars firmly while retaining chewiness inside. Cooling before cutting helps achieve clean edges. These bars fit well as a vegan-friendly dessert or snack that delivers familiar flavors without dairy or eggs.
They store well refrigerated for about a week and freeze well up to several months when wrapped properly, allowing for convenient make-ahead treats.
Ingredients
- 2 1/2 cups coconut milk Silk brand
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 cup graham cracker crumbs about 8-9 grahams
- 1/2 cup coconut oil melted
- 3/4 cup dairy-free chocolate chips
- 1/3 cup walnut pieces
- 1/2 cup coconut shredded
Instructions
- Combine the coconut milk, sugar, and salt in a small saucepan. Place it over medium-low heat and simmer, uncovered, until it has reduced to 3/4 cup. Please note that this took about 75 minutes; so, plan for between 60-90 minutes. If you accidentally over-reduce it, just add more cold coconut milk to make ¾ cup and warm it up on the stove. Stir in the vanilla extract and keep it warm.
- Meanwhile, preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius).
- Place the graham cracker crumbs in a 9x9 glass baking dish. Pour the melted coconut oil over the top, then use a fork to stir it together and press it firmly into the bottom of the pan.
- Pour the prepared condensed coconut milk over the top of the crumb base. Scatter the layers of chocolate, walnuts, and coconut evenly over the top. Press the ingredients down using the fork.
- Bake, uncovered, for 30 minutes. Allow it to cool for 15 minutes, then run a butter knife around the edges to help loosen it from the pan. Let it rest until it is cool enough to handle. Cut the pan into 8 rectangles.
Notes
- Allow the reduced coconut milk mixture to simmer for 60-90 minutes until thickened, stirring occasionally to prevent scorching.
- Press the graham cracker crumbs firmly with melted coconut oil to form a solid crust before adding toppings.
- Cool the bars thoroughly before cutting to ensure clean slices.
- Store cooled bars in an airtight container in the refrigerator for up to 5-7 days.
- For longer storage, freeze the bars up to 2-3 months wrapped tightly in plastic and placed in a freezer-safe container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 485kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 39g | 60% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 7g | 41% |
| Sodium | 106mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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