Magic Coconut Bars
The classic magic bar, vegan style. A buttery graham cracker crust topped with a rich coconut milk base, chocolate chips, sweetened flaked coconut, and walnuts or pecans. Also known as Hello Dollies or Seven Layer Bars.
Ingredients
- 1 14 oz can coconut milk
- 2/3 cup dark brown sugar
- 2 cups vegan graham cracker crumbs
- 1/2 cup melted vegan butter cooled
- 2 tablespoons sugar
- 1 1/2 cups chocolate chips or chocolate chunks
- 2 cups flaked, sweetened coconut
- 1 cups walnuts or pecans chopped
Instructions
- 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 20 minutes, stirring occasionally, until thickened. Mixture may form a thin skin on the surface; just stir it back into the liquid. 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 vegan butter 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. 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 to 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.
- Store in a covered container in the refrigerator. These also freeze well, tightly wrapped and allowed to thaw for 20 minutes before serving.
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