A friend brought the regular version of these magic cookie bars to dinner a couple weeks and I couldn’t resist their chocolate coconut yumminess. I knew I HAD to come up with a healthier version.
This is such a classic bake sale type recipe. There are other names for it (seven layer bars? very similar, just with butterscotch chips) and many variations but I stuck to the original.
These are so good. They are very rich (so please don’t eat the whole batch at once) and delicious with a cup of coffee after dinner.
My recipe is sugar free, gluten free, low carb, and a THM S.
Crust:
3/4 cup local blend baking mix (1/4 cup each ground golden flax, almond flour, and coconut flour) or THM Baking Blend
1/4 cup melted butter
Sweetened Condensed Milk:
1/4 cup heavy cream
2 T. butter
1/2 cup Trim Healthy Mama Gentle Sweet sweetener (or my sweetener)
1 egg yolk
Toppings:
1/2 cup unsweetened flaked coconut
1/2 cup sugar free chocolate chips or chopped 85% dark chocolate
1/2 cup chopped walnuts (or other nut of choice)
Directions:
1. Combine crust ingredients and press into the bottom of a 8×8 baking dish. Bake at 350 for 12 min. or until golden brown.
2. Meanwhile, you need to make my sugar free condensed milk. Bring the heavy cream, 2 T. butter, and sweetener to a gentle boil and cook stirring frequently until it is light golden brown and thick enough to coat the back of a spoon. Remove from heat. Either cool until room temperature before stirring in the egg yolk OR, if you are impatient like me, very slowly pour over the egg yolk while whisking like crazy. No one wants scrambled yolk in their magic cookie bars.
3. Now it is time to assemble. Sprinkle coconut, chocolate chips, and walnuts onto the crust. Drizzle condensed milk over the top. Bake at 350 for 20-25 min. until set and golden brown. Cool completely and chill in the fridge before serving or the crust can crumble.
Save RecipeIngredients
- 3/4 cup local blend baking mix (1/4 cup each ground golden flax, almond flour, and coconut flour)
- 1/4 cup melted butter
- 1/4 cup heavy cream
- 2 T. butter
- 1/2 cup THM gentle sweet (or my copycat)
- 1 egg yolk
- 1/2 cup unsweetened flaked coconut
- 1/2 cup sugar free chocolate chips or chopped 85% dark chocolate
- 1/2 cup chopped walnuts (or other nut of choice)
Instructions
- Combine crust ingredients and press into the bottom of a 8×8 baking dish. Bake at 350 for 12 min. or until golden brown.
- Meanwhile, you need to make my sugar free condensed milk. Bring the heavy cream, 2 T. butter, and sweetener to a gentle boil and cook stirring frequently until it is light golden brown and thick enough to coat the back of a spoon. Remove from heat. Either cool until room temperature before stirring in the egg yolk OR, if you are impatient like me, very slowly pour over the egg yolk while whisking like crazy. No one wants scrambled yolk in their magic cookie bars.
- Now it is time to assemble. Sprinkle coconut, chocolate chips, and walnuts onto the crust. Drizzle condensed milk over the top. Bake at 350 for 20-25 min. until set and golden brown. Cool completely and chill in the fridge before serving or the crust can crumble.
| Nutrition Facts |
| Amount Per Serving, 16 bars per recipe |
|
Calories 124
|
|
%Daily Value
|
|
Total Fat 12.3g
19%
|
|
Saturated Fat 6.0g
30%
|
|
TransFat 0.0g
|
|
Cholesterol 27mg
9%
|
|
Sodium 34mg
1%
|
|
Total Carbohydrates 3.1g
1%
|
|
Dietary Fiber 2.0g
8%
|
|
Sugars 0.0g
|
|
Protein 2.5g
|
|
Vitamin A 4%
Vitamin C 1%
|
|
Calcium 1%
Iron 11%
|
Want to save money by making your own sugar free sweetener blend similar to Gentle Sweet? Check out my sweetener post here.My affiliates: Amazon
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