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    Home » Dessert Recipes » Cookies & Bars » Loaded Caramel Magic Cookie Bars

    Loaded Caramel Magic Cookie Bars

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Apr 22, 2020 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for loaded caramel magic cookie bars

    You are in for a real treat with these Loaded Caramel Magic Cookie Bars! White chocolate chips, macadamia nuts, and caramel in these fantastic cookies. Serve a platter of these beauties for family gatherings and potlucks, and they will be devoured. They also happen to be Low Carb, Keto, Sugar-Free, Gluten-Free, and Grain-Free too. 

    stack of caramel magic cookie bars

    collage of food
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    We try to limit how often we eat desserts in our house and stick to lots of fruits and veggies. However, there are times when you just need something sweet to cure that craving. These delicious magic cookie bars are so easy and always put a smile on our faces. They are a white chocolate macadamia version of one of my first ever blog recipes, a keto version of classic Magic Cookie Bars which use Sugar-Free Sweetened Condensed Milk.

    In addition to eating all these amazing cookie bars, we also enjoy making them as gifts too. They are perfect for wrapping up in a cute box and add some ribbon, then give them to neighbors, friends, teachers, bosses, co-workers, or even to the special women in your life for Mother’s Day. 

    close up of a caramel white chocolare macadamia cookie bar

    I love adding macadamia nuts in the cookie bars because it gives them the perfect crunch. The texture of these loaded caramel magic cookie bars is out of this world. When you sink your teeth into a freshly made cookie, you will feel almost guilty because they are sinfully delicious. Don’t worry, though; they are much healthier than other versions! 

    How To Make Loaded Caramel Magic Cookie Bars

    You are going to be licking your fingers when you eat these cookie bars. Due to the fact that they are utterly incredible, they are next to impossible to resist. Let’s get started so you can make your own soon. 

    First Step: Mix together the almond flour, coconut flour, and melted butter and press the crust into the bottom of an 8x8 baking dish. 

    baked caramel magic cookie bar crust in square white baking dish. white chocolate chips in separate small mixing dish. Chopped macademia nuts in separate small mixing dish.

    Second Step: Bake the crust at 350 degrees F. for 12 minutes. It should be golden brown when you take it out. 

    Third Step: Prepare the sugar-free caramel while the cookie is baking. Put the heavy cream, two tablespoons of butter, and sweetener in a saucepan and bring to a gentle boil. Stir often to prevent burning. Once it’s done, it should be caramel colored and thick enough that you can put a spoon in it, and it will coat the back of it. 

    white chocolate chips and macadamic nuts on top of baked crust

    Fourth Step: After you remove the caramel from the stove, allow it to cool until it’s room temperature. 

    Fifth Step: Start assembling your magic cookie bars by sprinkling the nuts and chocolate chips on the cookie crust. Drizzle the caramel on top and bake at 350 degrees for 20 minutes. When they are golden brown, they are done. 

    caramel being poured on cookie bars

    Sixth Step: Let the loaded magic cookie bars cool all the way and put them in the fridge to chill before serving. If you serve them warm, the crust will crumble, so it’s worth the wait. 

    caramel magic cookie bars in a baking dish

    Can I Use Different Nuts Besides Macadamia Nuts?

    Yes, absolutely, you can adjust the nuts in the homemade cookie bars. We use macadamia nuts because we enjoy how they taste and love the texture. However, you could use pretty much any kind of nut that you like. Pecans, walnuts, and almonds would be lovely choices too. 

    cut keto caramel magic cookie bars on a cutting board

    Is It Okay To Add Semi-Sweet Chocolate Chips?

    The flavor of white chocolate chips is fantastic in combination with the caramel and macadamia nuts, but you would also use semi-sweet chocolate if you want. Use sugar-free chocolate chips to keep these cookies sugar-free, but any kind you want will work well. You could even do half white chocolate and half semi-sweet to add even more depth to the cookie bars. 

    Too busy to make crust and caramel? My Keto Magic Cookies mix up in just five minutes and you can sub in white chocolate chips and macadamia nuts for the semi-sweet chips and walnuts!

    Next, make sure to try my new White Chocolate Cranberry Seven Layer Bars!

    one of the caramel magic cookie bars with a bite missing

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

    stack of caramel cookie bars

    Keto Loaded Caramel Magic Cookie Bars

    You are in for a real treat with these Keto Loaded Caramel Magic Cookie Bars! White chocolate chips, macadamia nuts, and caramel in these fantastic cookies. Serve a platter of these beauties for family gatherings and potlucks, and they will be devoured.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Course: Dessert
    Cuisine: American
    Servings: 16
    Calories: 148
    Author: Taryn

    Ingredients

    Crust:

    • ¾ cup almond flour
    • ¼ cup coconut flour
    • ½ cup melted butter
    • 1 egg yolk

    Sweetened Condensed Milk:

    • ⅓ cup heavy cream
    • 3 tablespoon butter divided
    • ⅔ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)

    Magic Cookie Bar Toppings:

    • ½ cup sugar-free white chocolate chips
    • ½ cup chopped macadamia nuts (or other nuts of choice)
    US Customary - Metric
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    Instructions

    Crust:

    • Combine crust ingredients and press into the bottom of an 8×8 baking dish. Bake at 350 for 12 min. or until golden brown.

    Caramel:

    • Meanwhile, make the sugar free condensed milk. Bring the heavy cream, 2 tablespoons butter, and sweetener to a gentle boil and cook stirring frequently until it is golden brown and thick enough to coat the back of a spoon. 
    • Remove from the heat. Add the last tablespoon of butter and mix well. Cool for at least 5 minutes before assembling. Otherwise, the caramel will melt the chocolate chips.

    Assembly:

    • Sprinkle chocolate chips and nuts onto the crust. Drizzle the caramel over the top.
    • Bake at 350 for 20 min. until set and golden brown. Cool completely and chill in the fridge before serving or the crust can crumble.

    Notes

    To Store: keep the cookies in an airtight container in the fridge, so they stay chilled for best results. They will last 3-4 days in the refrigerator. 
    To Freeze: flash freeze the cookie bars on a cookie sheet, then place them in a freezer bag or container. They will last up to 3 months in the fridge. 
    Substitutions: you can swap the macadamia nuts for any other kind of nut you enjoy. Also, the sugar-free white chocolate chips can be replaced with sugar-free semi-sweet or dark chocolate chips. 
    Prep Time: you can make these magic cookie bars in advance and serve them within 3-4 days. 
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
     
     
     
     

    Nutrition

    Calories: 148 | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 46mg | Potassium: 88mg | Fiber: 2g | Vitamin A: 205IU | Calcium: 24mg | Iron: 1.2mg
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    Reader Interactions

    Comments

    1. Natalie says

      February 05, 2022 at 4:22 am

      I'm making this today. Can't wait. Looks delicious!5 stars

      Reply
    2. Brandy says

      February 04, 2022 at 3:40 pm

      All my favorites in a cookie bar! This was such a great recipe. We ate them up so fast. I can't wait to make them again for everyone to enjoy!5 stars

      Reply
    3. Samantha Whitson says

      November 25, 2021 at 10:41 pm

      Taryn, seriously~ these are genius! Such a wonderful combination of all my favorite flavors, & the fact that it could not be any easier to make means it's officially on the shortlist of I-need-something-amazing right now (Not just to take for a gathering either!) So thrilled to have found your website~ instructions, photos & your notes/tips are ever helpful & always on point. As an experienced cook/baker/candy maker, I don't often find websites that impress as much as yours does~ thanks for sharing! Much respect from AZ🙋‍♀️-Samantha5 stars

      Reply
    4. Shiva says

      November 03, 2021 at 9:24 am

      Hi it looks delicious, I am surely giving it a try , but maybe to be sure for the crust and make it more presentable for guests I would do individual portions in small glass and serve it as verrine with small spoon 😉

      Reply
    5. J. K. says

      March 31, 2021 at 6:48 pm

      For me, these were a Pinterest fail. The crust is so crumbly it won’t hold together at all. The caramel looked perfect, but after allowing it to cool slightly it crystallized. Maybe I cooked it too long? Or perhaps too high of heat? Caramel can be tricky it seems. ( For me, anyway)! Not sure I will try it again, although the pic looks so tasty ! Really wish mine turned out more gooey like the photo, but even so the crust was also an issue on mine. I consider myself an experienced baker, so this was totally frustrating and surprising to me.

      Reply
      • Taryn says

        April 01, 2021 at 7:40 am

        I'm sorry to hear that. This is based on my regular magic cookie bars which have dozens of 5 star reviews. The crust holds up after chilling. Caramel with alternative sweeteners can be tricky. Some crystallize and some don't. I've read allulose does not. It's on my to do list to play around with it for my caramel recipes.

        How did they taste? To me that's the important part. I hope you still liked the flavor.

        Reply
    6. Amy says

      October 17, 2020 at 10:15 pm

      Is your sweetened condensed milk the caramel?

      Reply
      • Taryn says

        October 18, 2020 at 2:09 pm

        Yes, when you cook it longer than usual it caramelizes.

        Reply
        • Laura says

          February 04, 2022 at 1:23 pm

          I am seriously disappointed. Was gonna have this as my birthday dessert. It's very fustrating when recipes use ingredients that I can't get at my local grocery. I live in Houston so finding specialty items isn't a problem. I used all swerve in the Carmel sauce. It ended up clumping and separating. I understand wanting to sell a product, but seriously.

        • Taryn says

          February 04, 2022 at 2:30 pm

          What product are you referring to? I sell nothing. My sweetener uses generic brands of xylitol, erythritol, and stevia. You should be able to get those anywhere. I just mix them together because I've found the combination works well. Seriously.

    7. Jenny says

      September 10, 2020 at 8:56 am

      I love your recipes and have made many of them. I made these with the crust exactly as instructed, let them cool, & chilled them in the refrigerator as instructed before cutting them into squares. I was so disappointed when the crust didn't stay intact with the toppings when I cut them into squares. It crumbled & separated from the bars. It was quite a mess. Some bars had part of the crust, some had hardly any. I ended up having to throw away crumbled up crust. I was so excited to try this one, but the results with the crumbled up crust made them not presentable to serve to guests. Please advise if you have any other suggestions for a less crumbly crust that will stay on the bars. They tasted good but were a bit too sweet without the crust layer. I would like to try making them again if possible.

      Reply
      • Taryn says

        September 10, 2020 at 11:49 am

        I'm sorry the crust didn't work for you, Jenny. I haven't had the crust crumble so much after chilling. But, I'm going to recommend adding an egg. An egg will make the crust softer but it should hold up better.

        Reply
        • Sabrina says

          January 31, 2021 at 12:39 pm

          I always add 1 tablespoon gelatin powder. It is amazing and keeps the crust nicely together and a bit chewy which in my opinion is a plus ☺️

        • Sabrina says

          January 31, 2021 at 1:02 pm

          The metric is nog correct

        • Taryn says

          January 31, 2021 at 9:26 pm

          What part is not correct? I use a conversion calculator.

        • Sabrina says

          February 02, 2021 at 1:13 am

          3/4 cup almond flour is not 28 grams. That should be 84 grams. The 1/2 cup Butter should be 112 grams instead of 56. I am from Holland and we use metric measurements.

        • Taryn says

          February 02, 2021 at 1:32 pm

          I just reran my conversion calculator and the right measurements came up this time. I'm not sure what happened before. Sorry about that!

    8. Donica says

      May 11, 2020 at 4:43 pm

      So, if I use Swerve or Monkfruit, how much do I use for the caramel sauce?

      Reply
      • Taryn says

        May 11, 2020 at 10:31 pm

        I would try using 1.5 times the amount listed but I'm not 100% sure those would work to make the caramel sauce. I think they would but caramel can be tricky.

        Reply

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