The Best "Seven" Layer Magic Cookie Bars (gluten and dairy free)

The Best Healthy Seven Layer Magic Cookie Bars (Gluten and Dairy Free)

I have such fond memories enjoying these seven layer bars nearly every year at Christmas. After I got married I found a recipe that called them Hello Dolly bars and my husband grew up eating Magic Cookie bars. Regardless of how you refer to these delicious sweet, gooey and crunchy bars, I was motivated this year to change it up and recreate them using a few different ingredients, while ensuring that they still taste delicious.

This recipe was inspired by @livingwellwithnic, who creates delicious plant-based treats that all taste great while avoiding certain ingredients that may not work for everyone.

INGREDIENTS:

CRUST:

1 cup of almond flour
1/2 cup plant-based vanilla protein power (or use more almond flour) *
3 Tbsp coconut oil, melted + more if necessary to ensure the crust is not too dry.
1 Tbsp coconut nectar (can also use 100% pure organic maple syrup)
5 pitted Medjool dates
pinch of sea salt
trace of warm water (see instructions below)

CARAMEL LAYER:

1 cup packed pitted Medjool dates
2 Tbsp warm water
pinch of sea salt

TOPPINGS:

1/2 cup chopped walnuts (pecans work well too)
1/2 cup unsweetened shredded coconut
2/3 cup dairy-free dark chocolate chips
3 Tbsp coconut sweetened condensed milk

INSTRUCTIONS:

Pre-heat oven to 350 degrees.
Line an 8 x 8’ square baking pan with parchment paper making sure to leave an extra couple of inches beyond the pan so that you can pull the bars out of the pan to cut.
Add all of the crust ingredients to a food processor or high speed blender and pulse until well combined. Since this mixture is for the base of the bars you’ll want to make sure it’s not too dry and therefore should be a bit sticky to touch. If it’s not, add a few drops of warm water or coconut oil and another date.
Using your hands press the crust mixture into the parchment lined pan and spread into an even layer.
Bake the crust for 10-12 minutes, checking to ensure it doesn’t burn.
While the crust is baking, prepare the caramel layer by adding the dates, water and salt back into your food processor and blend until a caramel paste forms. You’ll likely need to stop and scrap down the sides of the food processor a couple of times to combine all of the dates into the paste.
When the crust is finished baking remove from the oven and allow it to cool for 10 minutes or so before adding the remaining layers.
Spread the caramel on top of the cooled crust so that it covers the bottom layer. You’ll likely need to use your fingers to do this :).
Add the remaining layers including the nuts, coconut and chocolate chips.
Drizzle the sweetened condensed coconut milk on top aiming to cover the entire pan.
Bake the bars for 10-12 minutes, checking to ensure they don’t burn.
Remove from oven and allow to cool completely before cutting them (this will be tempting and you’ll likely want to sample while they are still hot).
Once cooled, remove the bars from the pan using the parchment paper and put onto a cutting board. Cut into 1-2” squares and store in a glass container in the refrigerator.

NOTES:

Brands I use: Orgain Organic vanilla vegan protein powder, Thrive Market or Coconut Secret brand coconut nectar, Pascha 85% bitter dark chocolate chips or Enjoy Life Dark Chocolate Chips, Let’s Do Organic Sweetened Condensed Coconut Milk.
Time saving tips: purchase melted coconut oil to save this step. I like Nutiva, which I buy on Thrive Market.
I use my small food processor for this recipe and the size works well. I love this kitchen appliance as it’s so much lighter and easier to clean/use than my full size food processor.

THE BEST "SEVEN" LAYER MAGIC COOKIE BARS (GLUTEN AND DAIRY FREE)

Author: Stephanie Potter

Ingredients

Crust

1 cup of almond flour
1/2 cup plant-based vanilla protein power (or use more almond flour) *
3 Tbsp coconut oil, melted + more if necessary to ensure the crust is not too dry.
1 Tbsp coconut nectar (can also use 100% pure organic maple syrup)
5 pitted Medjool dates
pinch of sea salt
trace of warm water (see instructions below)

Caramel Layer

1 cup packed pitted Medjool dates
2 Tbsp warm water
pinch of sea salt

Toppings

1/2 cup chopped walnuts (pecans work well too)
1/2 cup unsweetened shredded coconut
2/3 cup dairy-free dark chocolate chips
3 Tbsp coconut sweetened condensed milk

Instructions

Pre-heat oven to 350 degrees.
Line an 8 x 8’ square baking pan with parchment paper making sure to leave an extra couple of inches beyond the pan so that you can pull the bars out of the pan to cut.
Add all of the crust ingredients to a food processor or high speed blender and pulse until well combined. Since this mixture is for the base of the bars you’ll want to make sure it’s not too dry and therefore should be a bit sticky to touch. If it’s not, add a few drops of warm water or coconut oil and another date.
Using your hands press the crust mixture into the parchment lined pan and spread into an even layer.
Bake the crust for 10-12 minutes, checking to ensure it doesn’t burn.
While the crust is baking, prepare the caramel layer by adding the dates, water and salt back into your food processor and blend until a caramel paste forms. You’ll likely need to stop and scrap down the sides of the food processor a couple of times to combine all of the dates into the paste.
When the crust is finished baking remove from the oven and allow it to cool for 10 minutes or so before adding the remaining layers.
Spread the caramel on top of the cooled crust so that it covers the bottom layer. You’ll likely need to use your fingers to do this :).
Add the remaining layers including the nuts, coconut and chocolate chips.
Drizzle the sweetened condensed coconut milk on top aiming to cover the entire pan.
Bake the bars for 10-12 minutes, checking to ensure they don’t burn.
Remove from oven and allow to cool completely before cutting them (this will be tempting and you’ll likely want to sample while they are still hot).
Once cooled, remove the bars from the pan using the parchment paper and put onto a cutting board. Cut into 1-2” squares and store in a glass container in the refrigerator.

Notes

Brands I use: Orgain Organic vanilla vegan protein powder, Thrive Market or Coconut Secret brand coconut nectar, Pascha 85% bitter dark chocolate chips or Enjoy Life Dark Chocolate Chips, Let’s Do Organic Sweetened Condensed Coconut Milk.
Time saving tips: purchase melted coconut oil to save this step. I like Nutiva, which I buy on Thrive Market.
I use my small food processor for this recipe and the size works well. I love this kitchen appliance as it’s so much lighter and easier to clean/use than my full size food processor.