These paleo magic cookie bars are quite literally MAGIC! They are so easy to throw together and make the perfect dairy free, grain free and GUILT free dessert! A cookie crust topped with chocolate, coconut, pecans and a homemade sweetened condensed coconut milk. Is there anything better?!
Here’s a quick backstory on these guys. When my hubby was first hired at the fire department he’s at now, I sent him with a home baked good every shift for his first year of probation. You know, to butter up those mean veteran firefighters. {Spoiler: they actually weren’t mean at all and are now like family but how was I to know?!}
One shift I sent him with a huge pan of these. Approximately 4 hours later l got a call from him saying that, “the guys” wanted more “crack bars.” Ummm… they want what?!…….. “You know the bars you made!” I told him I’d be more than happy to make them for next shift. He’s response, very matter of factly was, “No, like they want them now…..”
What was I to do?! Thankfully these babies are so easy I was able to whip up another batch with what was in the pantry and head on down to his station. Since then, these have very appropriately become a department favorite and are devoured in no time.
Paleo Sweetened Condensed Coconut Milk
In my opinion, the goo that holds these guys together is the real magic. The sweetened condensed coconut milk is made by simply adding your full-fat coconut milk, maple syrup and salt to a saucepan, bringing to a quick boil and then reducing to a simmer. You allow the milk to simmer and thicken for about 20 minutes while you prepare and blind bake your crust. THAT’S IT! So easy and so delicious!
The Cookie Crust
The crust on these bars comes together quickly in just ONE BOWL (hallelujah!) and then goes into the oven for 15 minutes for a quick blind bake. The blind baking is important here to make sure the crust is fully cooked and strong enough to hold all the gooey deliciousness that will top it.
Assembly
After removing the crust from the oven, you’ll begin layering and assembling the bars! Begin with the chocolate chips and coconut, reserving a couple of tablespoons of each for garnishing, then onto the pecans. You’ll want to lightly press the toppings into the crust to make sure the chocolate really gets in there and becomes melty and amazing. You’ll then pour the condensed coconut milk over the top and garnish with your reserved chocolate and coconut. The pan will go back into the oven for about 25 minutes to let the magic happen!
Cooling and Storing
The hardest part of the recipe? Waiting for your delicious bars to cool! Ugh! You’ll have to let them cool completely before cutting. I like to leave them out on the counter for about an hour and then pop them into the fridge for a couple more hours to really firm up. I find that these are most delicious stored in the fridge and covered.
That’s it! I hope you enjoy!
Be sure to tag me on instagram @cateandcokitchen if you make them!
📖 Recipe
Paleo Magic Cookie Bars
Ingredients
- 1 can full fat coconut milk
- ⅓ cup maple syrup
- ½ tsp salt
- 1 cup almond flour
- ¾ cup coconut flour
- ⅓ cup maple syrup
- ⅓ cup coconut oil
- 1 egg
- ½ tsp baking soda
- 1 tsp vanilla
- 1 cup enjoy life chocolate chips
- ½ cup + 3 tbsp unsweetened coconut flakes
- ⅓ cup chopped pecans
Instructions
- In a medium saucepan add the coconut milk, ⅓ cup of maple syrup and ½ tsp salt and bring to a boil.
- Reduce mixture to a simmer and allow to continue simmering until milk has thickened and slightly darkened in color, about 20 minutes - set aside when done.
- While coconut milk mixture is simmering, add almond flour, coconut flour, ⅓ c maple syrup, coconut oil, egg, baking soda and vanilla to a medium sized bowl and mix with a spatula until a thick dough is formed.
- Press dough evenly into a 9x9in lightly greased, or parchment paper lined pan.
- Bake for 15 min at 350.
- Remove from oven and top with ¾ c chocolate chips, ½ c coconut flakes, and pecans - lightly press toppings into the crust.
- Pour the condensed milk over crust and toppings.
- Finish with a final layer of the reserved ¼ c chocolate chips and 3 tbsp coconut flakes.
- Return to oven and bake for 22-25 minutes at 350 until center of the bars is set and edges are bubbly and golden brown.
- Allow pan to fully cool and refrigerate for 1-2 hours.
- Cut into 9 bars and enjoy!
These are the best! I did cheat and use ccanned condensed coconut milk. 😍
That's such a great time saving swap! Thanks so much for the review, I'm so happy you enjoyed them!