If you love this classic treat but want a healthier version you've come to the right place. My Magic Cookie Bars are low carb, keto, grain-free, sugar-free, gluten-free, and Trim Healthy Mama friendly.
Combine crust ingredients and press into the bottom of a 8×8 baking dish. Prick holes in the crust with a fork. This helps the topping not separate. Bake at 350 for 12 min. or until golden brown.
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 light golden brown and thick enough to coat the back of a spoon.
Remove from the heat. Either cool until room temperature before stirring in the egg yolk OR, if you are impatient like me, very slowly pour the liquid 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.