Paleo Magic Bars (Vegan & GF)

Melissa King Healthy Brownies and Bars, Recipes

Do you like magic bars?  I made Paleo Magic Bars for you!   These Paleo Magic Bars are also vegan and gluten free.   The other day on my Facebook page, I asked about holiday treats.  A lot of people mentioned magic bars.

I had actually never even heard of magic bars before.  So I had to look them up.  The original magic bars are loaded with processed ingredients.  Well I knew I could  find a way to clean them up a bit.

 

Paleo Magic Bars - My Whole Food Life

What is a magic bar you ask?  It’s basically a graham cracker crust, with a caramel in the middle and then it’s topped with coconut, chocolate chips and nuts.  I used a pecan crust since graham crackers are not exactly a whole food.

I made a cleaner version of it for you.  I must say that even though my recipe is less processed, it is still indulgent and should be eaten in small amounts.  It is very rich.  My husband called these bars, the gift that keeps on giving.  Lol.  I guess he liked them. 😉

Paleo Magic Bars

Paleo Magic Bars

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Prep Time 5 min Cook Time 20 min Serves 18 small squares     adjust servings

The classic holiday treat made healthier!

Ingredients

Instructions

  1. Preheat oven to 350.
  2. In a food processor , combine the pecans, sea salt and dates until you see the mixture clump together.
  3. Line an 8x8 glass baking dish with parchment paper. Make sure you leave enough paper to stick out the sides.
  4. Gently press the pecan mixture into the glass baking dish. Make sure the bottom of the baking dish is covered with the pecan mixture. Press down well.
  5. Next, add the vegan sweetened condensed milk. Spread it all over the top of the pecan mixture.
  6. Lastly top the bars with the coconut, chips or whatever else you like.
  7. Use a fork to gently press the toppings into the condensed milk.
  8. Bake in the oven for about 20-25 minutes.
  9. Wait until the mixture has completely cooled before removing from the baking dish and slicing into squares.
  10. I used a pizza cutter to slice mine.
  11. My bars were slightly gooey, so I found letting them firm up in the fridge helped a lot.

by

Recipe Notes

Store these bars in the fridge in an airtight container. I suggest placing a sheet or parchment paper in between each bar so they don't stick to each other. They should last a couple weeks in the fridge. You may even be able to freeze them. Enjoy!

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63 thoughts to “Paleo Magic Bars (Vegan & GF)”

  1. Mmmmm, mmmmm, mmmm!!! These look awesome! In my area of the country, these are called seven layer bars and they are usually loaded with sugar, chocolate and nuts. This is a great way to use the sweetened condensed milk. Thanks!!
    Reply
    2. I used walnuts instead of the pecans because that's all I had, and I added some extra chopped walnuts on top with the coconut and chocolate chips, they are amazing!
      Reply
  7. Hi Melissa, could you omit the coconut? Any substitution ideas? Also what make is the vegan condensed mik not sure where to source this here in UK - thanks.
    Reply
  10. Hello Melissa, these look very decadent! Might have to try these later on this week .. can you use cacao nibs instead of chocolate chips and would the amount be the same?
    Reply
  15. Your recipes always look great, but typically require a food processor. I don't own one because my kitchen is too small to store it. Can these ingredients be mixed in a blender?
    Reply
    1. This recipe might be able to made in a high powered blender. Some of the bar recipes with thicker batter may be hard to make in a blender.
      Reply
  16. Amazing. I thought I would never have Magic Bar again! Was always my fave when my grandma would make these when I was a kid. Thank you! Love the vegan sweetened condensed milk SO much
    Reply
  17. Pingback: 12 Yummy Gluten Free Holiday Desserts! | Break O' Day Farm
  18. Magic bars are one of my favorite treats and I like the paleo version even better. I made these for a holiday party and someone said, "They're smack your mama delicious!" Thanks so much for posting this recipe. I've already made 3 batches. :)
    Reply
      2. Oh, almost forgot... I didn't have coconut sugar so I used maple syrup (an alternate in your recipe) in the condensed milk. Worked perfectly fine. I also drizzled some over the coconut and lightly toasted it in a nonstick pan before sprinkling on top. Nice and caramelized and crunchy.
        Reply
      3. Oh, almost forgot... I didn't have coconut sugar so I used maple syrup (an alternate in your recipe) in the condensed milk. Worked perfectly fine. I also drizzled some over the coconut and lightly toasted it in a nonstick pan before sprinkling on top. Nice and caramelized and crunchy.
        Reply
  20. Just finished baking these, 23 minutes and they look perfect! Put them in the fridge though like you said and now I'm just waiting to eat them! My place smells delicious right now!! Thank you!
    Reply

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