These Super Retro Paleo Magic Cookie Bars Are Dairy and Gluten Free But You Won't Miss Either

The cookie with an identity crisis, my grandma would make Magic Cookie Bars (or Hello Dolly or 7 Layer Bars or...) from a worn magazine recipe and because they were so easy, I quickly learned how to make them, too. Their salty-sweet flavor has made them by far my favorite cookie of all time. But these Paleo Magic Cookie Bars are extra special since not only are they as delicious as the original recipe, they are made without refined sugar, dairy or grains.

Paleo Magic Cookie Bars Are Great Anytime

Magic Cookie Bars (or whatever you want to call them) are pretty much all the same - layer upon layer of chocolate, coconut, nuts and caramelly goodness. I mean what's not to love! And while most people associate them with Christmas baking, because of their popularity, they are bake sale heroes. Moreover, they are sturdy enough for picnics, potlucks and camping. Refrigerate and store in a single layer if you are traveling a long distance and they will be just right when you arrive.

How are Paleo Magic Cookie Bars Different from the Traditional Ones?

The traditional recipe calls for layers of graham cracker crust, pecans, coconut, and chocolate chips. (Not sure how this equates to seven layers but this is how it is.) For my Paleo version, almond and coconut flours along with honey mimic graham crackers. That is followed by almond butter, walnuts, sweetened tahini paste, coconut, chocolate chips and coconut milk caramel. This actually happens to be seven layers and I didn't realize that until I started counting them.

Tips for Making Paleo Magic Cookie Bars

• Look for Paleo friendly chocolate. Guittard and Hu brands make chocolate sweetened with coconut sugar. Lily's brand is stevia sweetened chocolate chips.

• If you have my Paleo Dairy Free Caramel Recipe already in your fridge feel free to use that.

• Don't have but want a caramel sauce stash? Hint: one full can of coconut milk is almost 2 cups. Triple the ingredients for the caramel in the recipe below.

• Use the extra sauce to pour over ice cream. (Speaking of ice cream...check out my Paleo Chocolate Peanut Butter Ice Cream.)

• Freeze them before going to a summer party so they don't become a gooey mess.

How to Make Vegan Magic Cookie Bars

Two changes make these bars vegan. Use a vegan butter, not margarine, such as Miyokos Creamery (the only one I can recommend with good conscious) in the caramel. Use maple syrup instead of honey in the crust.

Yield: 12

Author: Christi Flaherty

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Paleo Magic Cookie Bars

Prep time: 15 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 15 M

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Ingredients

Caramel

• 2/3 cup full-fat canned coconut milk
• 1/2 cup coconut sugar
• 2 tbsp ghee, butter or dairy free butter such as Miyokos Creamery
• 1/4 tsp sea salt

Crust Layer

• 1 1/2 cups almond flour
• 1/2 cup coconut
• 1/4 cup coconut oil
• 3 tbsp honey
• 1 tsp cinnamon
• 1 big pinch sea salt

Tahini Layer

• 1/4 cup tahini paste
• 1/4 cup maple syrup

Other Ingredients

• 1/2 cup almond butter
• 2/3 cup pecans or walnuts
• 2/3 cup plus 2 tbsp unsweetened finely shredded coconut
• 1 cup chocolate chips (For strict Paleo, look for those that have no refined sugar)
• Sea Salt for sprinkling

Instructions

Caramel Layer

1. Bring the coconut milk and maple syrup to a rolling boil then lower heat to medium and let simmer until it is very thick.
2. Whisk in butter and sea salt and set aside to cool.

Crust Layer

1. While Caramel is reducing, make crust.
2. Preheat oven to 350 degrees.
3. Line a 9x9" square pan with parchment paper.
4. Mix the crust ingredients together and press evenly into the prepared pan.
5. Bake for 10-15 minutes or until golden brown on the edges.

Tahini Layer

1. Mix the tahini and maple syrup together in a small bowl and set aside.

Layer

1. Spread the almond butter on top of the crust evenly.
2. Top with nuts then drizzle the tahini mixture evenly over the nuts.
3. Top the tahini with 2/3 cup coconut then the chocolate chips.
4. Drizzle caramel over the top making sure the layers are covered as evenly as possible.
5. Sprinkle with sea salt and the remaining 2 tbsp coconut
6. Bake for 10-15 minutes or until bubbly around the edges.
7. Let cool completely before cutting into squares.

©2024 Christi Flaherty, Flaherty Culinary Concepts and realfoodsanity.com. All Rights Reserved. No part may be reproduced, used to create a derivative work, or transmitted in any form or by any means without the written consent of the author.

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