LIVE, LOVE, & EAT IN SAYULITA: A Recipe for Magic Bars

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LIVE, LOVE, & EAT IN SAYULITA: A Recipe for Magic Bars

Nuts and caramel, my most favorite yummy dessert when your moment needs a sweet treat. Lately, I have been experimenting with making desserts with a sweetener rather than sugar. Bingo!!! I found the perfect one and now have a yummy sweet treat. It is now my most favorite dessert!
Magic bars…they are sooo delicious that I keep a container with small bars that I can reach for when that sweet craving hits. I have no need for a crust so make it without. It is so very easy to make. So here it is. I sure hope that you love it as much as I do!

INGREDIENTS:

1 cup unsweetened shredded coconut

At least 1 cup of raw nuts

My favorite combination is roasted hazelnuts and cashews. Hazelnuts are my favorite so I use ¾ hazelnuts to ¼ cashews.

1 cup chocolate chips

1 batch of homemade condensed milk (See recipe below)

INGREDIENTS FOR HOMEMADE CONDENSED MILK:

1&1/2 cups heavy whipping cream

1/4 cup sweetener of your choice.

I like to use a monk fruit allulose brand that I order online. Besti has a very good one that has no after-taste at all.

2 Tablespoons butter

1/4 to ½ teaspoon Zanthan gum or Glucomannan from Konjac Root

I order this Konjac root online. I do really prefer it to Zanthan gum

PREPARATION: (make the condensed milk 1st so that it can cool a bit)

1.Bring heavy cream to a boil and then reduce heat and simmer gently for 30 minutes.

2. Remove from heat and whisk in sweetener and then sprinkle ¼ teaspoon Konjac root and whisk to combine

3. Let cool for 10 minutes and it is ready!
In the meantime preheat the oven to 300 degrees

4. Line an 8×8 metal pan with parchment paper leaving 2 sides with overhanging edges

This makes the bar is easy to remove from the pan

5. Grease with cooking spray or butter

6. Sprinkle a later of the coconut over the pan surface

7. Add a layer of chocolate chips and then a thick layer of the nuts

8. Pour the homemade condensed milk over the entire top

9. Bake for 20-25 minutes until the entire top is a golden brown color

10. Let cool for about 20 minutes and then carefully score into the size bar you choose

I like to make 16 pieces

11. Refrigerate until cold and then recut pieces

Keep the pan stored in a closed container in the fridge and indulge whenever the mood sets in! My saliva glands are pouring just thinking about how delicious this square is.