Chocolate, coconut, walnuts, and crushed graham crackers make these cookie bars a family favorite. Make your own dairy-free sweetened condensed “milk” by simmering coconutmilk on the stovetop!
My family makes these “magic bars” every year during our big holiday-baking party.
I’m pretty sure that the recipe came from the wrapper of a sweetened condensed milk can, but over the years we’ve made it our own by eliminating butterscotch chips (seriously, ew) and generally adding just way more chocolate and nuts than need to be in a cookie bar.
Every so often throughout the year I get an insatiable craving for this cookie bars and absolutely have to whip up a batch for
myself my friends. This can be… problematic. Magic bars are SO good, but they are also SO guilt-inducing.
I wanted to find a way to make these delectable treats a bit more guilt-free, and I finally found a way to do so!
As one of my trusted brand partners, Silk keeps me up to date on all of their fun happenings and promotions. To celebrate #MeatlessMondayNight, Silk is sharing meat- and dairy-free tailgating recipes and hosting a giveaway for their Sideline Meat Challenge.
I was inspired to find a way to make my favorite cookie bar recipe (made with BUTTER, condensed MILK, and MILK chocolate!) dairy-free.
The first decision I made was to swap out butter for coconut oil. Both become more solid at cooler temperatures, so I knew it would work just fine as a replacement. Plus, COCONUT. My great love.
Replacing regular milk chocolate chips with dairy-free chocolate chips was a no-brainer. You don’t even need to buy special “vegan” ones, just check the ingredient list at the store (or do some googling ahead of time). The real issue was how to replace the sweetened condensed milk.
Silk to the rescue! I used Silk Coconutmilk to make dairy-free sweetened condensed “milk.”
I just combined coconutmilk, sugar, and a pinch of salt in a saucepan and let it simmer until it was reduced down to the consistency of condensed milk. Stir in a bit of vanilla, and boom! Done.
There’s SO much wonderful coconut flavor in these bars – they taste like paradise!
Don’t you just love when things work out? Especially when those things mean you get to eat more cookie bars and not even feel bad about it? #winning.
Alright, folks. Head on over to the Silk website and use their handy store locator to find yourself some coconutmilk. Enjoy!
Here’s Your Recipe!
The Wanderlust Kitchen
Chocolate, coconut, walnuts, and crushed graham crackers make these cookie bars a family favorite. Make your own dairy-free sweetened condensed "milk" by simmering coconutmilk on the stovetop!
90 minPrep Time
30 minCook Time
2 hrTotal Time
- 2 1/2 cups Silk Coconutmilk
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 cup graham cracker crumbs (about 8-9 grahams)
- 1/2 cup melted coconut oil
- 3/4 cup dairy-free chocolate chips
- 1/3 cup walnut pieces
- 1/2 cup shredded coconut
- Combine the coconutmilk, sugar, and salt in a small saucepan. Place it over medium-low heat and simmer, uncovered, until it has reduced to 3/4 cup.* Stir in the vanilla extract and keep warm.
- Meanwhile, preheat your oven to 350 degrees Fahrenheit.
- Place the graham cracker crumbs in a 9x9 glass baking dish. Pour the melted coconut oil over the top, then use a fork to stir it together and press it firmly into the bottom of the pan.
- Pour the prepared condensed coconutmilk over the top of the crumb base. Scatter the chocolate, walnuts, and coconut evenly over the top. Press the ingredients down using the fork.
- Bake, uncovered, for 30 minutes. Allow to cool for 15 minutes, then run a butter knife around the edges to help loosen it from the pan. Let it rest until it is cool enough to handle. Cut the pan into 6 rectangles.
*This took about 75 minutes - plan for between 60-90 minutes. If you accidentally over-reduce it, just add more cold coconut milk to make 3/4 cup and warm it up on the stove.
This conversation is sponsored by Silk. The opinions and text are all mine.