We’re fans of magic cookie bars, the real thing, with the graham cracker crust and sweetened condensed milk and the coconut and chocolate chips. I think I liked them most because they were easy to make and didn’t take any accessories except the pan to cook them in. They were always an easy treat to bring to church and everyone loves them. Even my oldest son, who used to be an avid anti-fan of anything coconut. For a long time, he wouldn’t eat them until one day his big sis talked him into trying one and his reaction was, “Where have you been all my life.” (he was 10 at the time) Anyway, cookie bars were a natural revamp for paleo. The trickiest was trying to find a way to make sweetened condensed milk paleo. That was the most time consuming part of the recipe, but it’s worth the wait. Yes, I know, there’s sugar in the recipe. Please don’t send the paleo police after me. Overall, they’re a lot healthier than the original, plus I used coconut sugar instead of regular sugar. These are just treats, not something you would eat every day. Really, I promise, the paleo police won’t come after you if you have one. So, lock the doors, draw the shades and give the recipe a try. I think you’ll like them.
Paleo Cookie Bars
Non-Dairy Sweetened Condensed Milk:
2 Cans Full Fat Coconut Milk
1 Cup Coconut Sugar
1 Pinch Salt
1 ½ Cups Almond Flour
½ Tsp. Sea Salt
1 Tbsp. Honey
1 Tbsp. Maple Syrup
2 Tbsp. Ghee
1 Cup Unsweetened Flake Coconut Flakes
½ Cup Unsweetened Shredded Coconut
1 Cup Unsweetened Carob Chips
1 Cup Non-Dairy Sweetened Condensed Milk
To make the non-dairy sweetened condensed milk: In a medium sized saucepan, over medium high heat, combine the coconut milk, coconut sugar and salt. Bring to a boil and lower heat to medium low heat. Cook until it is thickened, about 1 hour and 20 minutes (the milk will stick to the spoon and when you draw your finger across it, it will leave a bare stripe on the spoon).
To make the cookie bars: Preheat oven to 350⁰. Grease a 9×9 baking dish. In a medium sized mixing bowl, combine the almond flour, sea salt, honey, maple syrup and ghee. Mix thoroughly. Press into prepared baking dish and bake in preheated oven for 10 minutes.
When crust is done, sprinkle coconut flakes, shredded coconut, and carob chips over crust. Pour sweetened condensed milk over the top. Bake in preheated oven for 15 minutes, until top is browned and slightly bubbly. Allow to cool before slicing into squares. Makes 9 bars.
Hope you enjoy them! Blessings….