These easy Vegan Magic Cookie Bars are twice as enchanted, made without sweetened condensed but still all the same delicious sweet layers!
There are many recipes I consider magical…
Cake with just TWO ingredients and no baking? Magic.
Breakfast food turned dreamy ice cream base? Magic.
Crave-worthy cupcakes without flour/sugar/oil/nuts/gluten? Magic.
Color changing pancakes? Magic.
And there was undeniably magic involved here.
But this time I’m not just making it up, the word magic is actually part of the official title of these bars. Although my version might as well be called Magical Magic Cookie Bars because they have a fruity secret ingredient that makes them easier and healthier and sweetened condensed milk free.
If you are not familiar with Magic Cookie Bars, allow me to play google for a moment and get you up to speed.
It starts with a buttery crust (usually graham cracker). The crust is topped with chocolate chips + chopped nuts + shredded coconut. Then all of that goodness is drowned with sweetened condensed milk and baked so everything mixes and melts and then sets in an almost cream-cheese-brownie-like top layer. Oh and let’s not forget about the browning/caramelization that happens on top thanks to the sweetened part of condensed milk.
They are meant to be really rich and gooey–the magic part perhaps referring to how easy but decadent they are? I’m not actually sure. They go by other names too, like 7 Layer Bars (beats me, I only count 5) or Hello Dolly Bars.
So taking that delicious concept I put a healthier vegan spin on it with a few minor ingredient swaps and one big fruity twist!
Graham cracker crust → oil-free oat OR almond crust.
Tracking down a box of gluten-free and vegan graham crackers is quite the treasure hunt, so I skipped them completely and came up with two homemade crust options 1) oat based and 2) grain-free made with almond flour. Both are really easy and oil-free, using maple syrup as the binder.
The almond flour version is my personal favorite because it browns and tastes so buttery-rich like a shortbread crust. Plus it’s grain-free. But the oat version has wonderful texture and flavor too, and makes for a good low-fat nut-free option.
Chocolate chips + shredded coconut + nuts.
Nothing much to change here, I just swapped in my favorite brands/varieties. For the chocolate chips I used Enjoy Life minis (or full-size works too). For the coconut I used Let’s Do Organic unsweetened coconut shreds, although looking back the toasted kind might have been even yummier. And for the nuts I opted for pecans, but feel free to use any kind you like.
Sweetened condensed milk → BANANA!
The biggest swap surprise of the entire recipe, and it worked even better than I expected even. Same texture, same color, and the sugars even caramelize as the bars bake making that top layer extra sweet as it should be.
There are many vegan recipes out there for Magic Cookie Bars that call for boiling coconut milk and coconut sugar for 15+ minutes to create homemade dairy-free sweetened condensed milk. But that sounds like a lot of work for what is supposed to be an easy dessert. Blending up 3 ripe bananas is much faster and naturally sweetened too.
The pan may seem like a banana soup mess of mix-ins when you slide it into the oven, but after 40 minutes of baking and chilling overnight, the banana sets perfectly making for a sturdy slice-able bar.
Important tip! Be sure to pour your banana puree on top of the crust and then add the chips and nuts and coconut, not the other way around. Been there, done that, big mess. Because getting the mix-ins to sink into the banana is a messy mission, while getting the banana puree to rise to the top of the mix-ins by gently pressing is much easier.
Happy Magic Magic Cookie Bar making!
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Vegan Magic Cookie Bars
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 8 bars 1x
Description
These easy Vegan Magic Cookie Bars are twice as enchanted, made without sweetened condensed but still all the same delicious sweet layers!
Ingredients
Oat Crust Option
- 1 1/2 cups rolled oats
- 1/3 cup maple syrup
Almond Crust Option (grain-free)
- 1 1/2 cups almond flour
- 2–3 tbsp maple syrup
Top Layer
- 3 ripe bananas
- 3/4 cup chocolate chips
- 3/4 cup unsweetened shredded coconut
- 3/4 cup chopped nuts ((I used pecans, but any will work))
Instructions
- Preheat the oven to 350F.
- For the oat crust, blend the oats on low speed to break into small pieces. Slowly pour in the maple syrup with the blender on until it clumps to form a sticky chunky texture.
- For the almond crust, combine the almond flour and maple syrup in a bowl. Mix to create a sticky and clumpy dough that holds together when pressed. Add 1 tbsp water if it seems too dry.
- Press the crust into a baking dish lined with parchment paper (mine was 8×4″). Bake for 15 minutes at 350F. Remove from the oven and cool for at least 15 minutes.
- While the crust is cooling, blend the bananas until smooth.
- Pour the banana puree on top of the crust.
- Sprinkle on the chocolate chips, nuts, and coconut. Gently press down until the banana puree rises up covering everything.
- Bake for 40 minutes at 350F.
- Cool then chill overnight.
- The next day, slice and enjoy! Keep leftovers in the fridge.
[nutrifox id=”10995″]
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Do you put both crusts into the pan at the same time – do you mix them together? Thanks!
Oh sorry for the confusion! It’s just one or the other, I wanted to give a grainfree option but I knew I have some readers who would want the oat version too. So you can pick, I personally prefer the almond flour version😊
These are seriously magical! But I’m pretty sure all of your recipes are <3 always beautiful tooooo!
I've never actually had a magic cookie bar, but they always look so dreamy. These ones even more so knowing how much goodness is up in there!! I have had the new Ben and Jerry's coconut layer cookie ice cream sooooo I think one of these belongs in some ice cream 😉 😉
I like the way your brain works girly, making the coconutty connection from bar straight to BJs🤗 That sounds like a VERY good plan! Magic cookie bar inspired ice cream or just a few of these crumbled up on top of a big ol’ bowl😋😋
Thanks for clarifying – these look amazing!
You literally make my day overtime you post a recipe! How freakin’ insane are these thick, gooey bundles of joy!? I am obsessed with 7 layer bars but I’m 1093809732589 Percent sure that these are 1 million times better…..and healthier!
Still confused about the SEVEN part of that name (are they trying to be seven layer dip in dessert form, maybe?) but regardless of names that is the best description ever!!! Thanks Rachel😘
7 layers:
1. Butter
2. Graham crackers
3. Sweetened condensed milk
4. Chocolate chips
5. Butterscotch chips
6. Coconut
7. Pecans/walnuts
Ahh the crust counts as two…very tricky. And yes I did see a few recipes that use the butterscotch chips too. Thanks for explaining Karen!
I’m Canadian and 7 layer bars/hello dolly bars are very popular in Canada! I grew up with these bars at every Thanksgiving and Christmas. I think each person makes them a little differently but my grandma’s 7 layers included butter, graham crackers, pecans, butterscotch chips, chocolate chips, coconut and sweetened condensed milk. Delicious!
I’m plant-based now and have been dying for a good 7 layer bar recipe. I tried one with a non-dairy coconut milk caramel, but didn’t love them so I will definitely be trying your recipe this year! Thank you!
They do seem to have slight variations in name and ingredients depending on where you are from and who you ask 🙂 Well I hope these hit the mark Danielle, can’t wait to hear what you think!
Oh-em-eff-gee. I’m leaving work to bake these. If these are truly magical, I won’t get fired. Oh, who cares?
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I know it took me a while to reply, but I read this yesterday and legitimately laughed out loud😂😂 Thanks for making my monday! And I hope you like them too😊
I loved how this post started out! If there’s one thing that Mondays need, it’s MAGIC! 🙂 I, too, consider all of those exceptional FoF recipe magic. 🙂 And obviously these magic cookie bars are magical in more ways than we could begin to count. And YES on the GFV graham crackers… they are ridiculously hard to find. Meanwhile, it’s so cool, but totally not surprising that you were able to skip the whole condensed milk/boiling anything bc honestly who wants to do that part. 🙂 These bars are just the perfect thickness to get me through a case of the Mondays! Now what can I do about getting an extra large (i.e. double) batch of these beauties? 🙂 xoxo
Double batch–of course!! Hey maybe just for funnsies I’ll make it a double LAYER batch, there are two crust options after all and I want you to be able to try both so…🤔 That would only take like 3 hours to bake thoroughly😂 #magicalmondays <- that should be a thing, am I right?! Thanks sweet friend <3
Have you made these with any other type of gluten free flour. I can’t do almonds and my son can’t do oats. 🙁 They look super yummy! I guess I can make both. One batch for the kids and one for me 🙂
Oh no, and I thought I’d covered everything with those two options! I haven’t tested any others, but I can tell you that any nut flour/meal will work just fine in place of the almonds if you can handle other nuts. That would be my best recommendation. Otherwise quinoa flakes in place of the rolled oats would work too. I hope one of those ideas could work for you, let me know if not and I can brainstorm further!
Great recipe, sounds yummy! I basically made this the other day but with a few tweaks. I blended almond flour with dates and a bit of sea salt for the crust. I also didn’t bake it. Then instead of bananas I made sweetened condensed coconut milk by just reducing a can of full fat coconut milk down with some maple syrup, then layed coconut and chips on top (would have done almonds too but ran out). I also did mine in a muffin tin. Then stored in the fridge to bring it all together! I will have to try your version next!
Love the dates blended with the flour and the no-bake idea in a muffin tin! So glad you shared your great ideas, Matti! Love how your recipes bring together such great comments with your tweaks, Natalie!
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I love hearing how others tweak and adjust the recipes too, always great for ideas🤗
I think I can believe in magic again!!! , Thank you!!
Hehe love it! Happy to restore the confidence with cookie magic 🙂
SO MUCH MAGIC GOING ON HERE. And I love it! First of all, so cool that there are two crust options. I’m sure the almond is super crumbly (in a good way) and divine, while the oat is probably a little heartier but so perfectly chewy. Guess I’ll have to make two batches, ya know, just to determine which crust I prefer 🙂 But either way I’m IN LOVE with your idea of using a banana instead of the sweetened condensed milk! To play even more off the name, it is just downright magical what happens to bananas at high heat. So caramely and fragrant and altogether sweet and perfect! These look amazing, Natalie. Hope your week is as magical as these gems!!
Hehe yes I think 2 batches to thoroughly test all the options is definitely called for 😀 I thought you’d like the banana bit–they can do EVERYTHING!!!
I have to order my vegan graham crackers from Sweet & Sara they might even be GF.
I’m wondering if you have ever used the vegan sweetened condensed milk instead of banana??
Can’t wait to try this. It’s been years since I’ve had these cookies.
Oh yeah, I do remember knowing once upon a time that Sweet and Sara made graham crackers too! I think I just get too distracted by the marshmallows and rice krispy treats anytime I peruse that site to see anything else lol 😀 I have a can of coconut sweetened condensed milk in my pantry actually but have yet to try it. I see no reason why it wouldn’t work though!
Nabisco Grahams are vegan, and pretty easy to find at major grocery stores.
They contain palm oil, unfortunately, but no honey or other animal product. Also made with whole wheat.
I did not know that, thanks for sharing!
Yesssss!!! Thank you soooo much for this recipe. I actually just did a search for a good HCLF version of this. We called them Dream Bars, but I’ve heard Magic Bars also. Yum, it looks like you did another great job with this one. Can’t wait to try it. I love your site!!
Dream bars–I like that name too, need to add it to the possible names list 🙂 The world needed a healthy version of these delicious things, I hope you enjoy them too!
My absolute childhood favourite! I used to make these as a kid with my aunt and have so many wonderful memories but it’s been years and years since I’ve had one and I can’t wait to give these a go! You’re magic Nat! Thank you 🙂
Aw I love desserts that come with happy nostalgia like that! Thanks for checking them out Ashley, and I hope you have a chance to try them soon 🙂
These are all my favorite foods in one magic bar! What a dream creation, Natalie. It’s not even breakfast here and I’m already hungry for these. Love all your recipes.
Right!? Sprinkling on all the nuts/chocolate/coconut I was like no wonder these are so good! Haha the struggle to not eat chocolate first when you spend too much time on the internet early in the morning 😀 Thanks Nisha!
I can’t believe how amazing this recipe is! So easy to make and the bars look so soft and gooey and yummy. Awesome job Natalie!
You totally called it on the gooey chocolate texture–so yummy and sweet! Thanks Ela <3
These are definitely magic Natalie! Like I said on IG, I’ve never had a magic bar and am not really familiar with them or their traditional recipe, but I don’t care, because these look so good. I love, love that there is chocolate chips and nuts in them, because those are always a winning combo! The “condensed milk” is a fantastic idea and sooo much healthier than traditional. I’m not a fan of traditional anyways because it’s just too sugary. These are so much better and are actually fairly healthy. Another winning recipe girlfriend. I would totally pick the almond flour crust version because you know almond flour is my favorite flour! The flavor is unmatched! Such an awesome recipe!
I always thought sweetened condensed milk was weird stuff anyways–sooooo sweet, I agree. I was worried they might be one of those too obscure recipes that most people hadn’t heard of, but it seems lots of people know and love the magical original actually. The texture always reminded me of cream cheese brownies sort of, but difffernet flavors obviously and less swirling. Oh yes, the almond flour version wins for me too for sure! Can’t beat that stuff😋
These really do look magical Natalie! I’ve heard of magic bars before but now I definitely want to try these!
Thanks Stacey! I haven’t had or thought about them in forever but then this banana idea struck me and I just had to do it. So yummy, I hope you try them 🙂
These look delicious! Is your pan size listed correct? An 8″×4″ pan sounds like a loaf pan of sorts…
It is this odd little pan (actually a pyrex dish) that is a little wider and shorter than a loaf pan, but exactly 8×4″ when I take a ruler to it. A loaf pan would work too, or even a square pan, they will just be a little bit thinner that way. I wouldn’t go much bigger than that though 🙂
Any reason a larger pan wouldn’t work? I was hoping to double or quad the recipe for an 8×8 or 9×13 pan…
That will work as long as you double/triple the ingredients proportionately so they aren’t too thick to bake or thin 🙂
I made these last night and they are very yummy! I did the almond flour crust so next time I’ll try the oat version. The only thing I would change is the time in the oven. Mine browned too much on the bottom so maybe shaving off 5-10 would help. Other than that, it was simply DIVINE!
Woohoo I am so happy you liked them. The almond flour crust is my favorite, I’m glad you went with that one 🙂 And good to know! Ovens vary so much, but I will note that in the recipe and suggest a range of bake times. Thanks Ann!
Can I use cacao nibs instead of those chocolate chips? If so, how much should I use? I know they’re quite bitter. Thanks!
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Sure! I would probably decrease it to 1/3-1/2 cup though since they are so much more intense and less sweet in flavor. Sounds delish, enjoy 🙂
Hi,
Just made those magic cookies! Do we really need to chill overnight ?
Thank you for the recipe tho!
★★★★★
Um no, I suppose you can eat them warm or at room temp. But they will set and slice better after chilling and personally I think they taste best cold. But totally up to you! Enjoy😊
Delicious, but NOT VEGAN. The chocolate chips are made of cow milk.
The chocolate chips I used are actually 100% dairy free, the only ingredients being cane sugar, chocolate liquor, and non-dairy cocoa butter😊 There are many vegan chocolate chip brands available, these are just my personal favorite: http://amzn.to/2qyo4w6
Hey Natalie! I just made these today with the oat crust option and with walnuts. They are really good! I just keep thinking that the crust is missing something. I’m not sure what it is, if it’s a texture thing or a flavor thing, but it’s just kind of -meh. I know you often leave oil out of your recipes but do you think a little melted coconut oil would help? It’s like the crust isn’t crispy or chewy, and it should be one or the other. It was just kind of tough and bland. Otherwise these are awesome and I will be adding them to my recipes. Let me know what your thoughts are on the crust. Thank you!
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Hi Katie! Yes, coconut oil will absolutely help! I know exactly what you mean and that is why I always opt for an almond flour crust over an oat based or oat flour based one. I include the oat option because lots of my readers want it and don’t mind the chewiness, but personally I am not a fan of the texture either. Add coconut oil to the oat version will help with the texture and toughness, but honestly just switching to the almond flour version would be even better if you eat nuts. Oats just get soggy/chewy so easily, they really are not the best for crusts. Hope that helps!
Yes thank you! I will try adding some oil next time and also hope to try almond flour as well. Do you make your own almond flour or do you buy it and if so, where? (Looking for the most economical option)
Seriously though, these bars are really really yummy, decadent and satisfying! I just snuck two more out of the fridge after a 1:30 AM nursing session with my 5 month old! Hehe!
Oh one more thing, and I should preface this by saying I am not a natural baker and often mess things up…. but regarding the parchment paper: is there a specific reason for using it instead of greasing the pan? Just wondering if I can get away with greasing it instead but if not, no big deal.
I have made my own almond flour in the past, but it’s never quite as store-bought. For something like this that won’t matter, but for cakes/breads it makes a difference. I usually buy the Bob’s Red Mill brand and it is expensive stuff. Amazon is a bit cheaper, but still not super cheap. That’s why it’s not a flour I use all the time. Buying whole almonds and grinding them might be the best option as long as you are okay with a slightly more coarse texture. Also for this recipe any nuts will work really so if you can find a cheaper one to grind into flour that would work too! And I used the parchment paper just to be able to get it back out of the pan in one piece for the video and photos, but if you want to grease the pan and just slice and remove piece by piece that would work too 🙂
What I found to be the most economical is to get raw almonds and soak/ sprout them for 12 hours. Then rinse and make almond milk by putting in high speed blender with 3.5 cups water. Strain with a nut milk bag and then put left over almonds in a dehydrator at 110 until completely dry. Then blend/ grind them and use as needed. You get a double bang for your buck plus the flour is much easier to make that way since it won’t turn into a butter. It’s great for raw recipes too since it’s technically still raw and sprouted now. Hope this helps! =)
Also if you want try almond flour (not almond meal) just de skin them by squeezing between your fingers after soaking and before blending. I skip this step due to being more time consuming myself, but some recipes you need specifically almond flour. (Although I’ve read it’s mainly to obtain the light color but I’m fairly new to baking)
The video recipe looks so doable! I’m printing it to make later. Will let you know know
Absolutely doable, I’d even say easy! It’s one of those recipes that looks way more impressive/complicated than it is. I hope you love them, definitely let me know 🙂
Can this recipe be doubled so that it fits in a standard 8 x 8 baking dish? If so, should I increase baking time–and by how much? I do not have a pan that is only 8 x 4–except my bread pan, which is not a smooth bottom.
Yes absolutely! Although doubling it might be too much, 1.5 might be better. The time will not change much, maybe add 5-10 minutes. Happy baking!
Thanks. I’ll let you know how they turn out.
They turned out great! This is what I did for an 8×8 pan:
Crust:
2 1/4 cup old fashioned oats, blended to fine crumbs
1/3 cup + half again as much pure maple syrup (kind of guessed on the 1/6 cup)
1/2 Tablespoon canola oil, just to give it more body
Middle layer:
4 long, ripe bananas, pureed
Top layers:
1 1/4 cup Ghirardelli (60% cacao) chocolate chips
1 1/8 cup organic unsweetened coconut
1 1/8 cup chopped walnuts
Sprayed pan with cooking spray instead of using parchment paper.
Pre-baked and cooled crust as instructed in original recipe.
Assembled remaining layers as directed in original recipe.
Baked in Convection Oven, 350 degrees, 45 minutes.
Cooled.
Chilled overnight in fridge.
Sampled the following morning to make sure they’re okay to serve to guests tonight, and they’re better than “okay.” They’re great!
Thank you!!
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This is awesome, thank you so much for sharing! SO helpful for others who might not have oddly small sized pans like I do 😀 I’m so happy you liked the taste too!
Literally just preheated my oven to make these. I’m wondering if I could use thawed bananas or would that throw off the texture? To be safe, I’m using fresh for this batch but it’d be good to know for future reference. Its going to be tough to wait till morning…
Hmm haven’t tried it with thawed bananas, I worry they may be too watery. If you do try it and the blended banana mixture seems really thin/liquidy you could always add 1 tbsp of cornstarch or arrowroot starch though to thicken it up while baking though. I hope you like it!
Would it be possible to mix the banana puree with the chip, coconut and nuts and then pour it over the crust?
Sure! Just be careful not to overmix and turn the whole thing chocolate 🙂
Thanks
Hi Natalie!
I have these baking in the oven as I type this and the smell of the caramelizing bananas, melting chocolate chips, and roasting nuts is I N T O X I C A T I N G! I can’t wait until tomorrow morning when they are set and ready to devour!
Love your recipes!
Thank you!!
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Oh my goodness you are making me hungry just with that dreamy aroma description😋 Baking bananas is one of the most fragrant things! Well I hope they turn out tasting just as marvelous as they smell, thanks for the feedback Yvonne!
I am concerned about the fat content, which seems high. Is it mostly saturated fat? I am concerned because I have to watch my cholesterol. Thanks!
There is some saturated fat in the nuts and coconut, but I am not a doctor so you will have to decide for yourself. I have lots of low fat recipes on my blog as well that could be a better option🙂
These are so good! I’ve already made them twice and everyone loves them! Mine don’t look as pretty as your’s do, but I’m ok with that because it tastes amazing! This time I made a double batch, do you think I would be able to freeze some of them to eat at a later time?
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Sarah, I am so so happy to hear it!! Looks are the least important factor when it comes to dessert anyways, it’s that gooey chocolate banana taste that is important 🙂 Hmm I haven’t tried freezing them, and while I do think it will work just know that the texture may be a bit different after defrosting. Good luck!
Definitely have to try them this weekend. But my baking dish is bigger than yours, I think I’ll have to double the quantities to fill it correctly. Do you think the proportions woould still be good ? Thanks ! 🙂
It depends on the size of your dish, are you talking like cake pan size (9×9″) or casserole size (13×9″)? Doubling would be a bit much for a cake pan, but should be just fine for a casserole size dish. And yes, you can just multiply everything 🙂
I think mine is around 13×9″, maybe a bit bigger (did not measure it, and I don’t have it with me now). Anyway, thanks a lot for the quick answer ! 😀 Greetings from France
Hey ! So, I did try the recipe this weekend… and it is super good !!! Thanks a lot for sharing all of these 🙂
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Woohoo!! So happy to hear it Geoffrey😊 Have a great week!
Yum…magic cookie bars are my favorite. I recently found some non Vegan Ones at Whole Foods that have so e sort of dried fruit – cherries I think. So I am going to try your recipe and add so e dried cherries. Thanks for creating this vegan option.
Cherry magic cookie bars—so unexpected but YES!! That fruity flavor sounds really good with the chocolate and nuts, you’ll have to let me know how it goes😋 Hope you enjoy!
Love this recipe and all the swaps that go with it. One question, do you feel like the banana gives it a banana flavor? I love bananas but I’m not sure if I’d want that flavor to come through since I’m totally craving that traditional magic bar flavor!
Hi Megan! Yes, these do have quite a strong banana flavor. If you wanted a filling without the banana flavor you could try 1 1/2 cup milk + 8-10 dates + 3 tbsp of arrowroot or cornstarch. It’s similar to what I did here https://www.feastingonfruit.com/pumpkin-pie-magic-cookie-bars/, but minus the pumpkin and would have a more neutral, caramelized flavor. Hope that helps!
Ohhh yes thank you! Ill try that 😊
Just made these, and I have already had two pieces while still warm and specially taken a warm piece to mu Mum to try — this may be one of the most delicious things I have ever made! I baked it for slightly too long but it still tastes AMAZING. I am already wanting to make it again tomorrow. Thank you so much for the recipe!
I used a standard slice pan (I think it is 6 x 10 inch or so) so I doubled the base recipe (almond meal version: 300g almond meal, 2 tbsp each of maple and golden syrup, 2 tbsp hot water). Three very large bananas, a tin of coconut chips, a packet of pecans (140g), and a cup of choc chips. BEST SLICE EVER!
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Woohoo!! I am SO happy to hear it was a delicious success! It’s super gooey and a bit more messy warm, but I kind of love it that way too. I’m glad that doubling the crust worked for your size pan, and I never think it’s too soon for a round 2 🙂 Thanks for the feedback Angela!
Any ideas on how I might make this without bananas? Everything else sounds divine!!
Hi Mary! The bananas are pretty essential, but if you don’t mind pumpkin flavor you can follow this recipe (https://www.feastingonfruit.com/pumpkin-pie-magic-cookie-bars/#wprm-recipe-container-12737) instead that uses a mix of pumpkin, dates, milk, and arrowroot instead of the bananas. You could even try replacing the pumpkin with applesauce or more milk and adding a little more starch, although I haven’t tested it so can’t guarantee what the texture will be like. Hope that helps 🙂
hi just looked at calorie count. is most of the fat coming from the almond meal and chocolate chips, same with the high calorie count. I’m not gluten free so can use non gf ingredients. just wondering if that what makes it so high or if its a highly fat and calorie item , although the other ingredient seem ok.
Hi Angie! Personally I don’t worry about calories or macros, so I’m not really sure what the breakdown is exactly. Everything except the bananas and maple syrup contains some fat. This is a dessert recipe though, so if you are looking for something that is more like a healthy snack let me know and I can point you in the direction of some of my favorites 🙂
Hello from Greece Natalie! Your recipe is awesome! I made the bars using quinoa flakes for a gluten free crust and instead of maple syrup I used Greek honey. For the top I used bio coconut, pumpkin seeds and dark chocolate with stevia. Mashed ripe banana rocks in this recipe! Can’t wait to try new variations! Thank you for the great idea, keep up your good work!
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That sounds marvelous!! I love all your subs and I am so happy they turned out delicious. This recipe is sooooo wonderfully versatile🤗
Hi there,
Just recently came across this recipe and I am very anxious to make it!! I too grew up with wonderful Hello Dolly bars!! Cant wait to make them just wanted to ask you one question regarding the pan size –
you said an 8×4?? Have you used any other pans for this – its probably the one size I don’t have!!!
Thanks so much – have a great day!!
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Hi Cherie! A loaf pan would be the closest thing and that will work fine here. I know it’s kind of an awkward size 🙂 Hope you enjoy!
Hi Natalie, do you happen to have a crust recipe for this that involves dates and oats? Thanks!
I do! It’s not my favorite kind of crust for baked things, I prefer it for no bake, but it will still work here: https://www.feastingonfruit.com/no-bake-mini-blueberry-cheesecakes/
Eh. It tastes like banana bread.
It’s a nice recipe for breakfast, probably omitting the almond crust to save money and highly dense calories….but don’t make these thinking they taste anything remotely like a 7 layer bar.
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Great, great great! I have a banana left and wanted to try something new. Thanks!
Well this is definitely something different than your typical banana bread 🙂 Hope you love it!
Hi Natalie! I am from Spain and I want to try your recipe but maple syrup is kind of difficult to find here. Do you think I can use honey or something else?
Thank you!
Yes, honey will work! Or agave, really most any liquid sweetener 🙂
Thank you very much 🙂 I’ll tell you tomorrow how yummy it was.
Hi Natalie
Do you think I could use Almond meal instead of almond flour? Thanks!
Usually that sub doesn’t work for like cakes/muffins and stuff, but here it should be fine!
7.75 grams of fiber per serving if made with almond flour, pecans and unsweetened dark chocolate chips 🙂
6.67 grams per serving if using the oats crust, instead.
Average of about 7 grams of fiber per serving.
Thanks for sharing 🙂
Hi Natalie, this recipe looks great! My stepdaughter is vegan, so I would like to serve this when she visits for Christmas. I am wondering if I can make this ahead and freeze it or can I leave it in the fridge for a long weekend?
Thanks
They will be fine in the fridge for a few days, that would be better than freezing I think!
Wow Natalie, the things you create with my favorite flour are amazing! Love that these are chilled! Perfect summer recipe! Thanks for sharing! Dee xx
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Oat is your fave or almond? Because it’s a close call for me, but I just love the richness of almond flour so so much🤗 Either way, thanks for checking them out❤️❤️
Do you have to chill overnight or can you quicken that process by freezer for a bit? We don’t want to wait! Lol
For sure! You can definitely freeze them to speed it up, you just don’t want to slice them warm because they are REALLY gooey (like need a spoon to eat ha). Hope you love them!
Hi. These look so delicious! If I don’t have a 8×4” pan, only an 8×8”, would I need to double the recipe?
Yep, I would double it then!
Awesome! I can’t wait to try. Thanks a bunch for responding so quickly!
hey girl ! first wanna say you are my fav food blogger evaaaa 🙂 also this likes amazing really wanna try it out just wondering do you think you could make this in like mini muffin tins ?
thanks,
krista
You are so very kind Krista! And I love that idea, yes I do think it will work. Regular size muffins may just be easier than trying to fit it all into minis, but either will work. They won’t need to bake nearly as long though, if you do minis probably just like 15-20 minutes 🙂
gee thanks so much girl it means alot that u respond so fast 💗 also just one more question how do you know when they are done thanks again Natalie ur amazing 💗
It will get a little golden brown on top when it’s done, especially around the edges so you can look for that. It may still be a little jiggly but will set as it cools/chills, so don’t worry about toothpick testing or anything like that.
Do you have to use parchment paper or liners or can u just grease pan and it will come out clean?
Greasing it will work too. That first bar may be tricky to get out neatly since you can’t lift them all out with the paper, but it will absolutely work!
These can be eaten once cool a bit post baking in the oven? Or is the cooling overnight in fridge essential? Not sure I can wait that long to try these 😉 thanks!
They will be quite gooey and messy if you eat them warm…but delicious! So for them to hold their shape, yes you will need to chill overnight 🙂
I just made these a 2nd time because I can’t stop eating them! I’m addicted! Haha
My mom actually made the traditional 7 layer bar dessert for Christmas & I much prefer these.
I think next time I’m going to try a banana bread take on this idea by adding cinnamon & nutmeg to the banana, then pressing in maple soaked dried fruits & walnuts. Excited to see where it goes!
Any idea on how to make a pumpkin version?
-Utica, NY
YAY!! Oh I love that you are loving them, already on batch #2 is always the best kind of feedback🤗 And your banana bread version with the spices and nuts sounds so good, you are inspiring me now😋 I actually did a pumpkin version and they were amazing, we think alike haha: https://feastingonfruit.com/pumpkin-pie-magic-cookie-bars/ Hope you enjoy those too James!
I actually saw that recipe right after I submitted my first post haha. I think I am going to try that one using this almond flour base and using maple syrup in place of dates. This is making me so hungry! Haha
Not sure how the dates swap will work, you may need a bit extra starch since maple syrup is much more liquidy than dates to make sure the filling sets right…keep me updated!
Oh I see. Ok, I will stick with the dates then. Thank you!
P.s. I made the banana bread version I mentioned & it came out pretty good, too!
Thanks for all of the healthy inspiration!
Oooh yum, I gotta try the banana version next😋 And I hope you love the pumpkin one too!