I am so excited to once again be guest posting here at Vegan Fling! You all know how much I love Meliss and her blog from my other guest post, so it should be no surprise that I jumped at the opportunity once again, to share a recipe with YOU - the wonderful readers of Vegan Fling!
Growing up we were always surrounded by loads of family and friends - my Dad has a group of best friends that he has known since childhood, they all live within walking distance and 3 of them, including my Dad still live in the same houses they grew up in! So naturally I have a few Uncles that aren't really my Uncles per say but rather my Dad's best friends. I remember my Uncle Phil going crazy over these anytime my Mom made them - often times she would make him his very own batch.
The first time I made these for Justin he was hooked. There is just something about chocolate, coconut and nuts that taste so good together, a buttery crust of graham crackers practically guarantees a life long love affair with the magic cookie bar.
Magic Cookie Bars
makes 20 squares
you will need:
1 1/2 cups graham cracker crumbs (about 1 sleeve)
1/3 cup coconut oil or vegan butter- melted
(1) 15oz can cream of coconut - mixed well
1 1/3 cups shredded coconut
1 cup walnuts roughly chopped
1 1/2 cups vegan chocolate chips
pre heat oven to 350*
Pour melted butter or coconut oil in the bottom of a 9 x 13 baking dish - evenly sprinkle graham cracker crumbs over the melted oil.
Drizzle the cream of coconut over the graham cracker layer
note: please ensure the cream of coconut is well mixed prior to drizzling.
Layer vegan chocolate chips, coconut & walnuts over the cream of coconut. With the back of a wooden spoon or spatula firmly press down on the bars working from one side to the other.
bake in a pre heated oven for 20-25 minutes until the coconut is toasted.
remove for oven and allow to completely cool prior to cutting and serving - the bars need to set for at least 15 minutes.