Obviously, since I can't just buy a can of sweetened condensed milk any more to make them, they aren't quite as convenient to make...but it is possible to recreate a sugar and grain free version (using Swerve sweetener) with a little time and patience. For anyone that doesn't know what Magic Bars are...they are simply a "graham cracker and melted butter crust" cookie bar layered with nuts, coconut, chocolate chips and drizzled with sweetened condensed milk and then baked and cut (after cooling) into nice oooey....goooey....chewy cookie bars. Since I don't use sugar or eat grains any more...I made my own version...I made "Absolutely Magical Cookie Bars" instead! Even though they are a little time consuming compared to the original version, I think they are worth it for a special treat. I snapped a few photos below as well as the recipe. Note that the recipe yields twice the amount of "sweetened condensed milk" (made with Swerve) needed for this recipe, but since it takes about 45 minutes to make it, I doubled the condensed milk part and made extra to use for another recipe. If you want, you can instead cut that part of the recipe in half (using only 1 can of coconut milk) or increase the crust, nuts and coconut part of the recipe and make a larger 9x13" pan of cookie bars instead of the 9x9" size pan I made. You are supposed to let them cool completely before cutting...forgive me for being a little bit impatient! :-) Enjoy!
P.S. - Here are a few of my other dessert recipes using my sugar free sweetened condensed milk: Desserts made w/ Sugar Free Sweetened Condensed Milk. Enjoy!
|Fresh out of the oven!|
|Take a closer look...|
1 cup Sweetened Condensed Coconut Milk (recipe below)
To make the Sweetened Condensed Coconut Milk, add coconut milk to a small heavy saucepan and stir in Swerve or sweetener of choice, butter and vanilla. Bring to a boil over medium-high heat. After milk comes to a boil, reduce heat to low-medium and simmer, stirring and whisking frequently for about 45 minutes until reduced by almost half. Taste for sweetness. If additional sweetness is desired, add liquid stevia drops until desired sweetness is achieved (I add about 10 drops). Makes approximately 2-1/2 cups of sweetened condensed coconut milk. Cool before using to make cookie bars. Refrigerate any unused portion. (*Note - cookie bar recipe uses only 1 cup of the sweetened condensed milk; refrigerate any leftover condensed milk).
Preheat oven to 325 degrees F. In a medium bowl, combine almond flour, flax, Swerve, cinnamon, diced butter and 1 egg. Using a pastry/dough cutter, cut butter and egg into flour mixture until a thick, dense dough forms. Using your hands or a rubber spatula, press dough evenly into an 8x8" or 9x9" nonstick baking pan. Bake crust at 325 degrees for 12 minutes or until very lightly browned. Remove crust and let cool about 15 minutes.
Increase oven temperature to 350 degrees. Layer chocolate, walnuts and coconut on top of crust and drizzle evenly with 1 cup of sweetened condensed coconut milk. Bake at 350 degrees for 15 to 18 minutes or until lightly golden on top. Let cool completely and cut into bars.