DF, V, VG
Holiday baking is a love of mine, a way to exude the Christmas spirit. I also love magic bars, but had to find a way to make them dairy free and now I know the secret. All you need to do is make your own condensed milk from scratch using coconut milk, and it couldn’t be easier. No one will even notice the difference, so make these today to please those with an allergy and those without.
1 can coconut milk (full fat)
1/2 c brown sugar
1 3/4 c graham cracker crumbs
7 tbs dairy free butter (such as earth balance)
1.5 tbs sugar
1 c semi sweet chocolate chips (ghiradelli)
1 c flaked coconut
1/2 c slivered almonds
In a saucepan over medium heat bring coconut milk and brown sugar to a low boil, reduce heat and simmer for approximately 45 minutes, stirring occasionally until the mixture has reduced by half. The coconut milk mixture should be thick reduced to about ¾ cup. Remove from heat and cool slightly. While the the coconut milk is cooling make the crust. Preheat the oven to 350 degrees, and line a 9×9 pan with parchment paper. In a bowl mix the graham cracker crumbs, dairy free butter, and sugar until it resembles wet sand. Pour graham cracker mixture into pan using hand to evenly distribute. Bake for 12-15 minutes or until golden brown. Remove from oven and let cool. Pour coconut milk over cooled crust then sprinkle with chocolate chips, coconut, and almonds. Bake for 30 minutes. Remove from oven and let sit for 1 hour then move to fridge to set up overnight then cut into squares.