Another recipe I made for the holidays, but would work great for summer outings is for Magic Cookie Bars. I’ve searched the web and can’t find the original recipe or I would link to it here. These were very yummy and very easy to make.
- 2 cups Almond Four
- 6 tablespoons of Butter (melted or oil of your choice)
- 1 teaspoon of honey
- 3/4 cups of Almond Flour
- 2 tablespoons Butter (melted or coconut oil)
- 1 teaspoon Cinnamon
- 1/2 teaspoon baking soda
- 1/4 cup shredded unsweetened coconut
- 1/4 cup almonds (slivered or sliced)
- 1/4 cup pecans (pieces
- 1/2 cup honey
- 1 tablespoon coconut butter
- Crust – Combine all the crust ingredients in a bowl and then press the crust into an 8×8 glass baking dish. Bake at 300 degrees for 10-15 minutes until slightly turning brown. Place in fridge
- Caramel – In a saucepan get the honey warm on low. Add in coconut butter and stir about 10 minutes until honey mixture is thick. (work on steps below). Remove from heat and set aside
- Topping – Add almond flour, cinnamon, butter and baking soda together. Set aside.
- When crust is cooled completely, if should be hard. Pour the caramel over the crust. If the caramel is too hard, reheat.
- Add the almonds and coconut to the top of the caramel.
- Take the almond flour mixture and crumble it with your hands over the top. Add pecans.
- Bake at 300 degrees for 15-20 minutes. No need to brown the top.
The measurement above is 1/2 of the almond flour for the topping recommended in the original recipe. The original recipe called for 1 1/2 cups. My topping was way too dry and you can see from the picture above almost all of it fell off when I cut the squares. I’m not sure if it had to do with the altitude here in CO or something else. I would just recommend using less almond flour. Even with the topping missing these were yummy!
If you run across the original recipe please leave it in the comments below. I would love to give credit where it is due. Also if you have any improvements, please leave in the comments as well 🙂