Magic Cookie Bars with Condensed Coconut Milk
Layers of almond‑flour crust, chewy coconut, crunchy walnuts, melty chocolate, and sweet condensed coconut milk – simple, stunning dessert bars full of comfort and memory.
Equipment
- 9‑inch square baking dish
Ingredients
- ½ cup butter, melted (vegan or regular) adds rich flavour and helps bind the crust
- 1½ cups almond flour creates tender gluten‑free base with a hint of nuttiness
- 1 cup coconut shreds brings chewy texture and sweet tropical note
- 1 cup walnuts, chopped for satisfying crunch and earthy flavour
- 1 cup chocolate chips melty, rich and the heart of that classic cookie‑bar goodness
- 1 12‑oz can sweetened condensed coconut milk the creamy glue that holds everything together with caramelised sweetness
Instructions
- Step 1: Preheat the oven to 350 °F and line a 9‑inch square baking dish with parchment paper.
- Step 2: Pour the melted butter into the prepared pan.
- Step 3: Sprinkle the almond flour over the melted butter and press gently with the back of a spoon or cup to form an even crust.
- Step 4: Layer the coconut shreds evenly over the crust, followed by the chopped walnuts.
- Step 5: Sprinkle the chocolate chips generously over the walnut layer.
- Step 6: Slowly pour the sweetened condensed coconut milk evenly over the top, letting it seep down through the layers.
- Step 7: Bake for 30‑35 minutes until the edges are caramelised and the centre looks set. Let cool completely before slicing.
- Step 8: Once cooled, lift the bars out using the parchment overhang and slice into squares. Store chilled or at room temperature.
Notes
These bars are a gluten‑free spin on the classic Magic Cookie Bars (also called Hello Dolly or Seven‑Layer Bars) — a layered dessert that became popular in the 1960s. :contentReference[oaicite:1]{index=1} Here, almond flour and sweetened condensed coconut milk update the format for a gluten‑free, slightly tropical twist.