These are akin to Seven Layer Bars, or Magic Bars, which I honestly LOVE. I came up with this recipe, which is minus the grains, nuts and dairy. I am quite satisfied with this version! So is my mother, sisters and everyone else who has tried them. I can honestly say that they would be better with nuts, and if you can eat them, I’d add them. My inspiration for this recipe comes from my favorite Diane Sanfilippo, her recipe is here. But hers has both nuts and eggs, and mine is actually quite yummy without. 🙂 Enjoy!! 🙂
1. Pour the can of coconut milk and the maple syrup into a medium sized saucepan.
2. Bring to boil and simmer until it thickly coats your stirring spoon. It takes about 15 minutes and doesn’t need constant stirring, but keep an eye on it. It should look like this:
3. Stir in the salt and vanilla.
4. Pour into the bottom of an ungreased pie plate or 8×8″ square pan.
5. Sprinkle the coconut on top of it. With your fingers, mush the coconut down so that its incorporated, but try to keep pockets of the syrup mixture as it will bubble and turn brown in such a yummy fashion. (Yes, this will be messy but yummy!) 🙂
6. Sprinkle with chocolate chips and push down into the coconut mixture.
7. Bake at 350 for 30 minutes. If for some reason you didn’t cook your coconut milk long enough, it may have to cook a little longer to turn bubbly brown. Just make sure it is nice and toasty on top.
8. Cool for a few minutes, then cut into bars and serve. Enjoy! 🙂