5-Layer Cookie Squares

5-Layer Cookie Squares (vegan, gf)

This is reminiscent of Magic Cookie Bars, aka 7-Layer Bars, which many of us remember from yesteryear. The difference between this recipe, aside from using healthier, organic, non-dairy ingredients, is that they are just sweet enough without being cloying.
  • 1-1/2 cups crushed Mary's Gone Crackers™ Mini Grahams
  • 2 Tblsp. Native Forest™ Organic Coconut Oil, melted
  • 1/2 cup (1 oz) coarsely chopped walnuts
  • 1/2 cup (1-1/2 oz) Enjoy Life ® gf, dairy-free chocolate chips
  • 1/2 cup (1/2 oz) Let's Do...Organic™ Unsweetened Coconut Flakes, coarsely chopped or Let's Do...Organic™ Unsweetened Shredded Coconut
  • 7.4 oz can Let's Do...Organic™ Sweetened Condensed Coconut Milk, blended well
Preheat oven to 350° (177C). Organic Coconut Oil Recipe
Line an 8" x 8" baking pan with parchment paper.*
In the bowl of a food processor or by hand, drizzle coconut oil into the crushed grahams until they hold together.
Using the back of a spoon, firmly press the cookie mixture onto the parchment paper until it holds together (this is critical otherwise the cookies may fall apart after baking). Organic Coconut Oil Recipe
Scatter the walnuts in one layer on top of the cookie layer. Then scatter the chocolate chips on top of the nuts, and the coconut on top of the chips.
Drizzle the sweetened condensed coconut milk over top of the cookie mixture.
Bake for 30 minutes until lightly brown around the edges. Remove from the oven and let cool for @2 hours before cutting.**
Store at room temperature for up to 5 days, or in the refrigerator. If you prefer them gooey, heat briefly before serving. Make a double batch and freeze one!
Makes 16 squares
*If you omit this step and opt to spray the pan with oil instead of using parchment paper, it may be a challenge to remove the cookies from the pan, not to mention washing the pan!
**To solidify for ease in cutting, refrigerate for one hour or longer after cooling.