Happy Friday!! I promised you a recipe for Magic Bars, and a vegan Magic Bars recipe you shall have.
This is Tete’s recipe card, I use a combination of this and the original Eagle Brand recipe. All we need to do is swap out a couple ingredients. For the sweetened condensed milk, you can use any non-dairy version. I bought Nature’s Charm Sweetened Condensed Coconut Milk, but you could also make your own. Here’s another option with soy milk.
Sadly, I recently discovered Ghirardelli started putting milk in their semisweet chocolate chips, but don’t worry – Trader Joe’s has vegan chocolate chips for $2!
Tete makes Magic Bars with a corn flake crust, but since I didn’t have any on hand I went with the traditional graham cracker crust.
(Honey is a perfectly Lenten ingredient, but to make these vegan you’ll want a honey-free graham cracker such as Nabisco’s Original flavor)
1 1/2 C graham cracker crumbs (8-9 squares)
1/2 C margarine, melted
1 C chopped walnuts
1 1/2 C chocolate chips*
1 1/2 C flaked coconut*
1 1/3 C non-dairy sweetened condensed milk (or as close as your can is to that amount!)
Preheat oven to 350.
Pour into the bottom of a 9×13″ baking pan. Sprinkle graham cracker crumbs evenly over margarine. Add chopped walnuts evenly over graham cracker crumbs. Next, add an even layer of chocolate chips, and top evenly with flaked coconut. Now drizzle the sweetened condensed milk over on top. EVENLY.
Bake for 25 to 30 minutes, or until the top is golden brown and beautiful. Allow to cool at least 20 minutes before cutting (I like to let mine cool completely).
*Optional: After pouring on the sweetened condensed milk, you may wish to lightly sprinkle on additional chocolate chips covered with more flaked coconut. Whether you wish to reserve some chocolate chips & coconut for this purpose or simply use more is up to you.