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Magic Cookie Bars

A red and white plate with square magic cookie bars stacked on top on a white and red towel.
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Dairy-free magic cookie bars made with a buttery base, a divine chocolate layer, and a coconut, pecan, and chocolate topping make irresistible bars that will not last long!

Ingredients

Scale
  • ½ cup Vegan Butter (melted)
  • 2 cups Graham Cracker Crumbs (about 12 graham cracker sheets)
  • 2 cups Dairy-free Chocolate Chips (divided)
  • 1 cup Shredded Coconut (unsweetened)
  • 1 cup Pecans (lightly toasted)
  • 11 ounces Sweetened Condensed Coconut Milk

Instructions

  1. Preheat the oven to 350°F and prepare a 9 X 13 baking dish by lining with parchment paper.
  2. While the oven preheats, toast the pecans on a baking sheet for about 5-8 minutes while you make the crust and filling.
  3. In a food processor or blender, pulse 12 graham crackers about 4-5 times to turn them into about 2 cups of graham cracker crumbs. Alternatively you can buy pre-made graham cracker crumbs.
  4. In a mixing bowl stir together 2 cups graham cracker crumbs with 1/2 cup melted vegan butter. Press this mixture into the prepared baking dish.
  5. Next, sprinkle 1 cup of dairy-free chocolate chips on top of the graham cracker crust and set aside.
  6. Remove the pecans from the oven and chop into desired size, I like mine to be bite-sized.
  7. In a mixing bowl (reuse the same bowl from before to reduce dishes) stir together 1 cup shredded coconut, 1 cup chocolate chips, chopped pecans, and 1 (11-oz) can of sweetened condensed coconut milk.
  8. Pour the mixture over the chocolate chip topped graham cracker crust and spread to cover evenly.
  9. Bake in preheated oven for 40-45 minutes and allow to cool before removing from pan and cutting!

Find it online: https://mylifeafterdairy.com/magic-cookie-bars/