Magic Cookie Bar Skillet (Vegan + Gluten-Free)

Who remembers magic cookie bars? Also known as Hello Dolly bars or 7 Layer Bars. Whatever you call them, these were absolutely one of my FAVOURITE treats growing up. My mom and I always used to make them at Christmas.

I got a craving for them a few weeks ago and decided to make a healthier version without all the sugar and sweetened condensed milk (there’s a time and place for those, for sure - I just didn’t want an upset tummy and a sugar high. Lol)

I wanted to do something a bit different so I baked these in my cast-iron skillet, and they turned out perfectly! You could also just use a standard square or round pan :)

This magic cookie bar skillet is insanely delicious. It is made with:

• A sweet, graham-cracker like crust that is completely gluten-free using almonds and oats

• A condensed coconut milk topping which is dairy-free and vegan

• Coconut sugar for a natural, unrefined sweetness

• Fibre-rich nuts that are full of healthy fats

• Chocolate, obviously - I always used dark (65% or more) because it is lower in sugar and has a more intense flavour!

Magic Cookie Bar Skillet (Vegan + Gluten-Free)

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Ingredients

For the base:

• 1 ¼ cup oat flour

• 1 cup almond flour

• 5 tbsp coconut sugar

• 2 tbsp peanut butter (or other nut butter)

• 3 tbsp coconut oil, solid

• ½ tsp sea salt

For the coconut milk caramel:

• 1 ½ cups canned coconut milk ( 1 can)

• Scant ½ cup coconut sugar

• 2 tbsp cashew butter (or other nut butter, but cashew is best for the caramel flavour!)

• Big pinch of sea salt

For the toppings:

• ¾ cup chopped dark chocolate (or chips)

• ¾ cup chopped nuts (almonds, pecans and walnuts work best - toasted is best)

• 1 cup unsweetened coconut flakes (toasted is best)

Method

Preheat oven to 350 degrees and grease your skillet or a standard square or round baking pan.

In a large bowl, mix together all of your base ingredients. Use clean hand or a fork to incorporate the coconut oil and nut butter into the dry ingredients. You should end up with a thick dough. Press it tightly into the bottom of your skillet or pan, making sure it is packed down. Place in the oven and bake for 12-15 minutes or until slightly golden brown. Remove and set aside to cool.

To make the coconut milk caramel, bring your coconut milk and coconut sugar to a boil in a small saucepan. Reduce the heat to medium and let it simmer for 20-25 mins or until slightly thickened. Remove from the heat and whisk in the cashew butter and sea salt. Set aside to cool.

Sprinkle your baked crust with the chocolate, then the chopped nuts, and finally the shredded coconut. Pour your entire saucepan of coconut milk caramel overtop, pressing down slightly with your hands so that the caramel seeps into all the toppings.

Bake for an additional 15 minutes or until the caramel looks slightly set and the top is golden brown.

Let cool for at least 30 minutes before placing in the fridge or freezer for at least 1 hour to cool completely. Slice and serve!

Makes 12 bars