Saturday, December 13, 2014

Vegan Magical Bars

Aaaaand we're back with yet another Christmas cookie for your viewing pleasure! This time we have a classic gone vegan - Magic Bars! I don't know many people who don't enjoy the combination of coconut, nuts, chocolate and graham crackers.


The perfect thing about these cookies/bars, is that they freeze really well so you can make them well in advance of your holiday festivities. Score!


Vegan Magical Bars 
Recipe from Vegan Cookies Invade Your Cookie Jar

Ingredients
1.75 cups coconut milk from can
2/3 cup vegan dark brown sugar
2 cups vegan graham cracker crumbs
1/2 cup melted vegan margarine
2 tablespoons vegan cane sugar
1 1/2 cups chocolate chips
2 cups flaked, sweetened coconut
1 cup pecans, chopped

Directions
In a large saucepan, whisk together coconut milk and brown sugar over medium high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool while preparing the crust.

Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper. In a large bowl, combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.

Pour warm coconut milk mixture evenly over crumb base. MAKE SURE THE COCONUT MILK MIXTURE HAS COOLED COMPLETELEY OTHERWISE IT WILL RUIN YOUR CRUST! Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes. 

Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares. 




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