Finding healthier desserts means that I can feel a bit better about offering sweets to my family. I don’t make a lot of desserts but I do enjoy them sometimes. One of the kids favorite desserts are Magic Cookie Bars. The traditional recipe is very high in fat and not very healthy. I found a recipe in The Passionate Vegetable by Suzanne Landry, The Fresh Food Chef, that is very similar to the traditional magic cookie bars. By making just a few changes to the recipe, she has turned this into something I can serve as one of my healthier desserts.
This recipe has eliminated the sweetened condensed milk and replaced the graham cracker crust with a crust made from whole wheat flour and oats that is sweetened with honey. Instead of traditional coconut, unsweetened coconut has been used.
- 1 cup quick cooking oats, toasted
- ½ cup oat flour
- ½ cup unbleached wheat flour
- 3 tbsp organic butter
- ⅓ cup maple syrup or honey
- 1 cup semi sweet or dark chocolate chips
- ½ cup chopped walnuts
- ¾ cup shredded unsweetened coconut
- 1 tsp vanilla
- 1 egg
- 1 tbsp unbleached wheat flour
- Preheat oven to 350F. Grease an 8×8″ square baking pan with oil or butter.
- Mix rolled oats, oat flour, and wheat flour together. Add butter, breaking it up with a fork so mixture resembles coarse meal. Pour in maple syrup or honey and mix thoroughly. Press mixture evenly over bottom of prepared baking pan. Bake for 10 minutes. Remove and let cool for ten minutes.
- Meanwhile, mix topping ingredients together. Spread topping evenly over oatmeal crust. Bake for 20 minutes. Remove from oven and let stand for 10 minutes or until cooled before cutting into bars.
If you’re admiring the gorgeous cotton poplin napkin I used in my photograph, you can find them at Mia and Finn.