Magic Bars - Coconut Cashew Chocolate Caramel Layered Bars

Magic Bars - Coconut Cashew Chocolate Caramel Layered Bars

Coconut, cashew, and chocolate set in a caramel and coconut cream layer all over an almond flour cookie crust. These cookie bars are surprisingly very easy to make and are absolutely delicious. They just require a few easy steps!

Prep Time20

Cook Time35

Total Time2

Course: Dessert

Cuisine: American

Keyword: 7 layer bars, healthy layered cookies, layered cookie bars, layered cookies

Servings:

Calories: 298kcal

Ingredients

bottom layer

2 cups blanched almond flour
1/4 cup coconut oil
1/4 maple syrup
1 tsp vanilla
1/2 tsp salt

coconut, cashew and chocolate topping

1/2 cup shredded coconut
1/2 cup chopped cashews
3/4 cup chocolate chips

caramel layer

3 tbsp maple syrup
3 tbsp coconut oil
2 tbsp of peanut butter or nut butter of choice
1/2 tsp vanilla
1/4 tsp salt

coconut cream layer

1/2 cup coconut cream hard part from canned coconut milk, blended
1 tbsp maple syrup

Instructions

Preheat your oven to 350 degrees and grease an 8x8 pan or line it with parchment paper.
Start by making your bottom layer. Combine all the bottom layer ingredients in a medium bowl. Mix until fully combined and the press mixture into the 8x8 pan in an even layer. Place your pan in the preheated oven and bake for 12-15 minutes.
While the bottom layer is cooking, measure out the coconut, cashews, and chocolate chips for the next layer. Set them aside.
Remove crust from the oven and let it cool. Leave your oven on.
Now you can start to make the caramel sauce. In a small saucepan, add all the in ingredients over low heat. Slowly stir together until all ingredients have melted and are fully combined. Turn off the heat and set pan aside.
Now that the crust has been cooling, sprinkle the measured coconut, cashews and chocolate chips over the crust. Then pour the caramel sauce on top. Set aside.
In a medium bowl, make the coconut cream layer. Using a hand mixer or a whisk, cream together the coconut cream and maple syrup just until combined. Using a spoon, spoon the coconut mixture on top of the caramel layer.
Place your pan back in the oven to bake for 25 more minutes.
Remove the pan and let it cool for 30 minutes and then place it in the fridge or freezer for at least an hour. This allows the bars to fully set. Then slice the bars into 12 squares and enjoy!

Nutrition