These Magic Cookie Bars are 7-layers of pure magic! With a crunchy oat and hazelnut base, gooey condensed milk layer, melting dark hazelnut chocolate, flaked coconut, more hazelnuts and topped with melted chocolate, these are easy and fun to make. They are naturally vegan, gluten-free and are great for desserts, afternoon tea, and snacks.
By Nourishing Amy
Magic Cookie Bars
Prep Time: 30 minutes + cooling
Serves: 9 People
A pinch of salt
3 tbsp maple syrup
3 tbsp coconut oil, melted
250g dairy-free condensed milk
90g Dark Hazelnut Chocolate, chopped
30g flaked coconut
75g hazelnuts, chopped
30g Dark Hazelnut Chocolate, melted
Preheat the oven to 160Fan/180*C and line an 8-inch square dish with parchment paper.
Make the base layer by blitzing the oats, hazelnuts, and salt to a fine meal/flour consistency. Add to a mixing bowl with the maple syrup and coconut oil. Stir to a sticky dough.
Press into the lined tin to make an even base layer and bake for 10 minutes.
Remove from the oven and spread over the condensed milk.
Sprinkle over the chocolate then the coconut and then the chopped hazelnuts. Bake for 10-12 minutes more until golden brown and bubbling.
Allow to cool for 1 hour then transfer to the fridge cool fully for 6 hours (or overnight) and then slice into 9 bars/squares. You can set them in the freezer too, for 1-2 hours.
Drizzle with extra melted chocolate and keep in an airtight container in the fridge for 1 week.