Most Magical Cookie Bars Ever

An insanely delicious combination of chocolate, coconut, pecans and graham crackers. It's crunchy yet chewy, sweet yet salty. And it's freezer friendly too. 

INGREDIENTS:

• 1 can light or regular coconut milk

• 2/3 cup sugar

• 1 tsp corn starch

• 3 - 4 cups graham cracker crumbs

• 5 tbsp (65g) vegan butter or margarine

• 3 tbsp maple syrup

• 1 cup dairy-free chocolate chips

• 1 cup unsweetened shredded coconut

• 1 cup chopped pecans

• Pinch of salt

DIRECTIONS:

Preheat oven to 350 and line your pan with parchment.

1. Add the can of coconut milk to a pot. Over medium heat whisk in sugar and corn starch. Simmer for about 12-14 minutes, stirring occasionally until it thickens. Remove from heat to cool.

2.  Combine melted vegan butter with 3 cups of graham cracker crumbs and maple syrup. If mixture is too wet, slowly add the fourth cup of crumbs till the consistency sticks together without being too saturated. Spoon into your pan and press down hard so the bars will hold together well. Thickness of the crust (and all the layers) is up to you.

3. Pour milk over the crust. Now, sprinkle on the chocolate chips, the coconut, and finally the pecans. Press the toppings down lightly until the milk soaks upward into each layer. Garnish with a touch of salt

4. Place in the oven, uncovered, for 30 minutes. Remove from oven and cool for another 30 minutes. Transfer to the freezer for a minimum of 2 hours to set. Once set, cut into squares.

*This recipe was adapted from Oh She Glows