Rachel Conners from The Bakerita Blog offers up theis gluten-free, dairy-free version of Magic Cookie Bars by Eagle Brand that have been a holiday tradition in families for generations. It’ll take you right back to your childhood.
Paleo Magic Cookie Bars
Author: Rachel Conners
- 1 cup (96 grams) blanched almond flour
- ¼ cup (57 grams) coconut butter, melted
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground cinnamon
- Coconut Milk Caramel (recipe follows)
- ¾ cup (128 grams) 60% cacao dairy-free dark chocolate morsels
- ½ cup (25 grams) unsweetened flaked coconut
- ½ cup (57 grams) walnuts, coarsely chopped
- ¼ cup (28 grams) almonds, coarsely chopped
- Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper, and lightly grease with coconut oil.
- In a large bowl, stir together flour, melted coconut butter, salt, and cinnamon. Sprinkle mixture into prepared pan. Using your fingers or a spatula, press mixture down in an even layer, covering bottom of pan. (Mixture will be dry and crumbly at first, but keep pressing dough into pan until it comes together.)
- Pour Coconut Milk Caramel into prepared crust. Sprinkle with chocolate morsels, coconut, walnuts, and almonds. Use a fork, a spatula, or your fingers to press toppings down into caramel.
- Bake until lightly browned, 25 to 30 minutes. Refrigerate until completely chilled and set, at least 1 hour. Using a sharp knife, cut into 16 squares. Serve chilled or at room temperature. Store in an airtight container in refrigerator or freezer.
You can use your favorite nuts in place of the walnuts and almonds in this recipe; just keep the amounts the same.
Coconut Milk Caramel
Makes 1 cup
- 1¾ cups plus 1 tablespoon (435 grams) full-fat coconut milk
- ½ cup (75 grams) coconut sugar
- 2 tablespoons (28 grams) coconut butter
- 1 teaspoon (4 grams) vanilla extract
- In a medium heavy-bottomed saucepan, bring coconut milk and coconut sugar to a boil over medium heat, stirring frequently. Reduce heat, and simmer, stirring frequently to prevent sugar from scorching, until mixture reduces by one-third to one-half, 40 to 45 minutes. (If thicker, caramelized sugar begins to form on sides or bottom of pan, use a whisk to reincorporate it.) Stir in coconut butter and vanilla until combined. Remove from heat. Let cool completely.