A friend brought the regular version of these to dinner a couple weeks and I couldn’t resist their chocolate coconut yumminess. I knew I HAD to come up with a healthier version. This is such a classic bake sale type recipe. There are other names for it (seven layer bars? very similar, just with butterscotch chips) and many variations but I stuck to the original. These are so good. They are very rich (so please don’t eat the whole batch at once) and delicious with a cup of coffee after dinner. My recipe is sugar free, gluten free, low carb, and a THM S.
This post may have affiliate links. Thank you for supporting my baking obsession, this blog, and my growing family! If you use any of my links to iherb you save $5 and get free shipping over $20. They have competitive pricing for a lot of staples in THM. The promo code is FQM372 if you need it.
1/4 cup melted butter
Sweetened Condensed Milk:
1/4 cup heavy cream
2 T. butter
1/2 cup gentle sweet or my copycat
1 egg yolk
1/2 cup unsweetened flaked coconut
1/2 cup sugar free chocolate chips or chopped 85% dark chocolate
1/2 cup chopped walnuts (or other nut of choice)
1. Combine crust ingredients and press into the bottom of a 8×8 baking dish. Bake at 350 for 12 min. or until golden brown.
2. Meanwhile, you need to make my sugar free condensed milk. Bring the heavy cream, 2 T. butter, and sweetener to a gentle boil and cook stirring frequently until it is light golden brown and thick enough to coat the back of a spoon. Remove from heat. Either cool until room temperature before stirring in the egg yolk OR, if you are impatient like me, very slowly pour over the egg yolk while whisking like crazy. No one wants scrambled yolk in their magic cookie bars.
3. Now it is time to assemble. Sprinkle coconut, chocolate chips, and walnuts onto the crust. Drizzle condensed milk over the top. Bake at 350 for 20-25 min. until set and golden brown. Cool completely and chill in the fridge before serving or the crust can crumble.
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