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Old 12-18-2008, 04:57 PM   #1
jacksmixedtape
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Seven Layer Bars a.k.a Magic Cookie Bars

These gluten-free naturally sweetened bars taste just as good as the kind with condensed milk! They feature a caramel sauce in place of the butterscotch chips, as well as walnuts, coconut, homemade chocolate chunks (that don't melt at room temp!), and a "graham" crust.

More photos (and a giveaway!) here at my blog.









Healthy Magic Cookie Bars

Serves 6 to 8

Ingredients:

1 crust (see below)
1/2 cup chopped walnuts
1 cup sugar-free chocolate chips (see below)
1/2 cup plus 1/6 cup unsweetened coconut

For Crust:
2 tablespoons organic unsalted butter, melted
1 cup almond flour
1/2 cup ground pecans
1/4 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
2 tablespoons erythritol, powdered
1/4 teaspoon pure stevia extract
1/8 teaspoon sea salt
1 egg white, beaten

Caramel Sauce:

1/2 cup erythritol
1/2 tablespoon honey
1/4 cup organic heavy cream
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure stevia extract

Chocolate Chunks:
1-3.5 oz 85% cacao chocolate bar (Lindt or Ghirardelli)
3 tablespoons powdered milk
2 teaspoons non-hydrogenated shortening
2 tablespoons erythritol, powdered
1/8 teaspoon pure stevia extract

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Mix together ingredients for crust, minus the egg white. Beat egg white with a fork and measure out one tablespoon of it. Add to crust ingredients and stir until a dough comes together. Press crust into an 8 by 5 loaf pan lined with parchment paper. Bake for 15 minutes.

For chocolate chunks, chop chocolate bar and add powdered milk, shortening, and powdered erythritol. Microwave for 30 seconds on HIGH and stir. Mixture will be clumpy. Heat for 15 more seconds and stir until chocolate is smooth. Microwave in 10 second intervals to melt completely if necessary. Stir in stevia and pour into a pan lined with parchment paper. Chill in freezer and proceed to make caramel sauce.

For caramel sauce, measure out cream and vanilla and set aside. Heat 1/2 cup erythritol and 1/2 tablespoon (1 and 1/2 teaspoons) honey in a deep saucepan over medium heat. Swirl pan occasionally until all erythritol is dissolved. Watch the color of the dissolved sweeteners closely, and pull from the heat when it turns a dark amber color (do not let mixture it turn black!) Add cream and vanilla immediately. It will foam up considerably. Stir mixture until caramel sauce is smooth. Stir in stevia. Pour into a metal or glass bowl and set aside.

Remove chocolate from fridge. Let sit for a couple of minutes until it cuts smoothly. Chop into chunks.

Sprinkle chocolate chunks over crust, then top with chopped walnuts and coconut. Pour caramel over the coconut, taking care to drench all of the coconut in sauce. Press down on the coconut all over with a spatula or the back of a spoon. Bake for 20 minutes. Remove from oven and let cool completely before cutting and storing. These freeze well, wrapped in plastic and foil.

~4g net carbs per bar
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Last edited by jacksmixedtape; 12-18-2008 at 05:16 PM..
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Old 12-18-2008, 05:50 PM   #2
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Are you human?? You are incredible. I am in heaven. My FAVORITE cookie in the world. I want to be you when I grow up.

Once again, the photos... the recipe. Outstanding. PLEASE make a cookbook with all of this fabulous photos in them. Truly.
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Last edited by sungoddess; 12-18-2008 at 05:51 PM..
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Old 12-18-2008, 06:22 PM   #3
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Yes!! Finally!! LOL... Guess what I am making tomorrow afternoon!!

TY Lauren!! I wish I would have looked before I PM you!! LOL

Luv ya!
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Old 12-18-2008, 06:32 PM   #4
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WOW!!!!! That would have been really nice to have for dessert tonight! Those look wonderful!

You're awesome!
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Old 12-18-2008, 06:40 PM   #5
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I have a LC Sweetened Condensed Milk recipe I am going to MAYBE use in place of the LC Carmel Sauce...might make the original recipe first and then make another one using the Condensed Milk..that one will not be gluten free thou...I might add my LC Peanut Butter Chips along with the LC Chocolate Chips to the layers as well..

HUGS again!
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Old 12-18-2008, 06:42 PM   #6
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Mac,
how do you make LC peanut butter chips? or do you buy them??
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Old 12-18-2008, 06:43 PM   #7
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Sungoddess, your comments always make me smile! Thank you so much.

Christina, the PB chips in these sound amazing! Then they would truly be SEVEN layer bars, instead of six, lol!

SnowWhite, thank you! Am still thinking about those cranberry bars.
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Old 12-18-2008, 06:45 PM   #8
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Ok..If I do it I will post a pic...Maybe tommorow...just have to see how I am feeling..

Night
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Old 12-18-2008, 06:54 PM   #9
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Quote:
Originally Posted by ellief View Post
Mac,
how do you make LC peanut butter chips? or do you buy them??
You make them...there is a thread...right here....http://www.lowcarbfriends.com/bbs/lo...l#post10955350


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Old 12-18-2008, 07:52 PM   #10
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Making these tonight...
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Old 12-18-2008, 08:36 PM   #11
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Lauren, Lauren, Lauren....................you are so incredibly creative, my dear...Definitely going to try these soon.
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Old 12-18-2008, 09:01 PM   #12
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Ahhh Lauren....I've been craving these for the past week and here you are with them. THANKYOUTHANKYOUTHANKYOU!!!!
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Old 12-19-2008, 05:04 AM   #13
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I agree with Sungoddess. You need to write a cookbook - STAT!
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Old 12-19-2008, 07:54 AM   #14
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I always loved Magic Cookie Bars, I'll be trying these! Thanks Lauren! You sure come up with some great recipes -- How do you do it girl?
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Old 12-19-2008, 11:14 AM   #15
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Hi Lauren,

You popped in with these bars at just the right time, I was
running a little low on sweets!

I tried one after cooling for 30-40 minutes, and it was ok.
I can't say I loved it, but my wife did.

I had another one this morning after cooling in the refrigerator
overnight, and did love it

I pretty much followed the recipe exactly, but might have overbaked
just a tad. Your coconut looks great, is that the Tropical Traditions?

I added the powdered milk like the recipe called for, but what is it's purpose?
I have found that I can simply melt a Lindt bar and add some liquid Splenda
to sweeten, and still make nice chips without the milk or shortening.

Here is my replication (chilled), minus a few bars


Last edited by bobo36us; 12-19-2008 at 11:51 AM..
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Old 12-19-2008, 12:27 PM   #16
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ohhhhhhhhhhhhhhh wow lAUREN THEY LOOK ABSOULUTLEY WONDERFUL.I can't wait to try them.
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Old 12-19-2008, 01:58 PM   #17
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Melody, I hope they worked out for you!

Carolyn, thank you!

SmileySue, they will satisfy that craving!

H20Goddess, thanks! I would like to write one eventually.

Tweaker Geek, thank you. I just look at a lot of different recipes from creative people on these boards and on HC recipe sites and try things until it comes out yummy! Now that school is out and I have nothing to do there's time for experimentation.

Bobo, thanks so much for trying these and posting pics! Bitw you look great in your new avatar. You are always cooking up something good in that gorgeous kitchen of yours. Good to know that the powdered milk isn't necessary. I thought it softened the bitterness of the 85% chocolate and made it more milk chocolate-y and hard at room temp, but we all like our chocolate a certain way. You're right--these are better the next day! Guess that's how it goes with most LC baked goods.

Esther, thank you!
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Last edited by jacksmixedtape; 12-19-2008 at 02:01 PM..
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Old 12-19-2008, 04:11 PM   #18
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This may be old news, but last night at Target I found Ghiardelli 72% dark chocolate chips, for those who can afford a bit higher carb content. We usually use the Lindt 85% dark chocolate or similar really dark chocolate, but I thought the 72% ready to go in chip form might be workable for some recipes.
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Old 12-19-2008, 04:15 PM   #19
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wow!!*drools*
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Old 12-19-2008, 04:28 PM   #20
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Quote:
Originally Posted by jacksmixedtape View Post
. Now that school is out and I have nothing to do there's time for experimentation.

Wonderful! We all benefit from your experiments!

Bobo - great new avatar. Congratulations on your progress!
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Old 01-11-2009, 06:32 PM   #21
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Finally made these today, I'm not making them again any time soon! I am having trouble with portion control!!!

OMG they're good.

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Old 01-11-2009, 07:45 PM   #22
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Old 01-11-2009, 07:46 PM   #23
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Oh my yum!! Those look soooo good! I love cookie bars. I even have all the ingredients except erythritol. I may have to make these some day.
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Old 01-11-2009, 07:46 PM   #24
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Old 01-11-2009, 08:48 PM   #25
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Yay Melody I am so glad you made these! They freeze well so you can stash them if you are having portion control issues.

bwylde, they are worth trying! They sound complicated, but once you have the chocolate chips down pat it's pretty easy.

Tazznum, if it would legal I would totally ship out a sample to you!
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Old 01-12-2009, 05:51 PM   #26
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wow I wish I had some of those ingredients heh. My mouth is watering just looking at the picture. You have some of the best recipes and your pictures always look amazing even if I followed a recipe to the T it would not look as appealing as yours. lol


btw nice to see your pix I was wondering who was concocting all this great food. You kinda look like Rose McGowan.
Yea it should be legal for you to do mail order because thats the only way I'd get half of what you make I am not about to tackle some of the recipes.



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Old 01-13-2009, 06:25 AM   #27
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We could put in a bulk order.
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Old 01-13-2009, 07:46 AM   #28
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Lickrish, once you have your pantry stocked, you just use the same ingredients over and over. Haha the food has to look really good for photos and does NOT normally look like nice when I make it just for eating, LOL. Thank you for the nice compliment!
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Old 01-13-2009, 10:35 AM   #29
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Quote:
Originally Posted by mac24312 View Post
I have a LC Sweetened Condensed Milk recipe I am going to MAYBE use in place of the LC Carmel Sauce...might make the original recipe first and then make another one using the Condensed Milk..that one will not be gluten free thou...I might add my LC Peanut Butter Chips along with the LC Chocolate Chips to the layers as well..

HUGS again!
Well..I did try these With the LC Sweetened Condensed Milk recipe I had but they didnt turn out as great as I thought they would be... I dont think my condensed milk recipe was a great as I thought it would be...I think I will try to make these again and even thou I dont care for Carmel I think I will go and use this recipe..and use my frozen unsweetened coconut in these instead of the dry... I would love to make a 13 x 9 inch pan thou..will have to try to work that out...or either just make 2 of the 8 x 5 inch ones...once I get over this stomach mess I have..


Later
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Old 03-29-2010, 10:36 PM   #30
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Subscribing so I can find the Magic Cookie recipe later. Yum!
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