Magic Bars

Magic Bars
  • Sumo

I love magic bars and have been wanting to make over the old traditional recipe for a long time now. Once I managed to make the Dulce de Leche sauce in a previous recipe, I realized that it was pretty much a replacement for sweetened condensed milk and could be used for making magic bars. My daughter is home for the holidays and she’s been pestering me to bake her something so I figured this would hit the spot.

The Graham Cracker Crust Layer

I made this same crust in a previous recipe and was really happy with the way it turned out so I didn’t change it at all. The only thing I did different was to shorten the baking time since the bars were going to have to bake after the crust was made.

  • 1/4 cup plus 1 Tablespoon almond flour
  • 1/2 cup plus  1 Tablespoon coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup honey
  • 1 egg
  • 1 teaspoon vanilla
  1. Preheat your oven to 175 C (350 F).
  2. Mix all of your dry ingredients together in a medium mixing bowl.
  3. Whisk all of your wet ingredients together in a small mixing bowl.
  4.  Now add your wet into your dry and stir until well combined.
  5. Pat your dough into a well greased baking dish (I used an 8″x8″) with your fingers and prick with a fork.
  6. Bake for 10 minutes and then remove to cool completely.

    Crust Layer

The Magic

I made sweetened condensed milk first:

  • 500 ml coconut milk
  • 1/4 cup honey
  • 1 tsp vanilla

Cook over medium heat, stirring occasionally, until reduced down to a thick caramel sauce. This takes about 1 1/2 hours.

Pour over your crust.

The “sweetened condensed milk” magic

Now sprinkle 1 cup of chocolate chips (which I can’t get here so I used chopped 78% dark chocolate) over the top. Then sprinkle on 1/2 cup of chopped pecans. Then sprinkle 3/4 shredded coconut over that. Now squish it all down with a spoon.

Ready to sprinkle

Place in a preheated 175 C/350 F oven and bake for 20 minutes. Chill in the fridge for an hour or stick it in the freezer for 20 minutes before cutting into squares.

Attempted ‘food styling’

The Verdict

They were, indeed, magical. They tasted just like the magic bars I remember.

Yep, they were magical

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  1. They LOOK magical!!:-) yummy!

    • Hi Sue,
      They disappeared like magic, that’s for sure 😉

  2. These look just the thing for the sugar cravings at *that* time of the month. Thank you for posting!

    • Hi Andi,
      They were really yummy. Hope they get you through the cravings 🙂

  3. Is it possible to make those without the coconut flour? My stomach is unfortunately no fan of it 🙁

    • Hi Steffi,
      I would try using an almond flour shortbread recipe like this one I’ve used something similar as a base for lemon bars and it turned out great. Also, read through the comments because several people have found that they could cook the caramel sauce a lot quicker than I did by cooking it over high heat. Hope they turn out yummy for you 🙂

  4. Can these be made without the egg? Maybe applesauce instead. My son is allergic to eggs and gluten.

    • Hi Tracey,
      I haven’t tried it, but I’m pretty sure that a flax egg or chia egg replacer would work just fine 🙂


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