Gluten Free Vegan Magic BarsAuthor: Carol Kicinski
Magic Bars are layered bar cookies that originally stared out with a graham cracker crust and ended up with a can of sweetened condensed milk poured all over? Possibly they are called Magic Bars because they come together in a flash and something about that sweetened condensed milk just pulls the whole thing together.
With hardly any more work than opening up that can of sweetened condensed milk, you can whip these up and make a little magic of your own!
These gluten-free, grain free and vegan magic bars are topped with a delicious combination of dark chocolate, coconut and maraschino cherries. The maraschino cherries add a sweet counterpoint to the richness of the dark chocolate and coconut and also add a delightful pop of red color.
Maraschino cherries have long been used as a garnish for desserts and cocktails but they are also a terrific ingredient in baking. With no more sugar than a Lifesaver candy they are a simple way to add flavor and drama to baked goods.
Gluten Free Vegan Magic Bars
2 cups blanched almond flour
2 tablespoons sugar
¼ cup honey
3 tablespoons melted non-dairy butter substitute (such as Earth Balance)
¼ teaspoon kosher or fine sea salt
1 cup coconut milk - shake can well before measuring
¼ cup agave nectar or honey
2 tablespoons cornstarch or arrowroot powder
2 cups dairy free chocolate chips
½ cup maraschino cherries, drained, patted dried and quartered
1 cup sliced or slivered almonds
1½ cups sweetened flaked coconut
Preheat oven to 350 degrees. Spray a 9 inch by 12 inch baking dish with gluten-free non-stick cooking spray.
In a mixing bowl, mix the almond flour with the sugar, honey, melted non-dairy butter substitute and salt until well combined. Moisten hands with water and pat the mixture into the bottom of the prepared pan.
In another mixing bowl, whisk together the coconut milk, agave or honey and cornstarch. Pour over the almond crust. Sprinkle the chocolate chips, cherries, almonds and coconut evenly over the top. Gently press down.
Bake for 35 - 40 minutes or until the almonds and coconut flakes are browned and toasty.
Let cool. It is easier to cut into squares if you refrigerate for about an hour to let everything set.
Cut into squares.
Make 12 - 3 inch squares.
Carol Kicinski is a gluten-free food writer, recipe developer, and television chef. She is the author of the up coming gluten-free cookbook Simply...Gluten-free Desserts and does a monthly gluten-free cooking segmnet on the national sundicated morning show Daytime. Carol also created and publishes the popular blog Simply...Gluten-free where she shares recipes and tips for gluten-free living with beautiful photos and a touch of humor.