Seven- Layer Bars

My old favorite treat was called the magic cookie bar.  They were delicious layers of chocolate, coconut and sweetened condensed milk. Yum!  I never thought I could have something like this again until I found Danielle Walker's recipe for the seven-layer bars.
Wow. It had a few more layers than the magic cookie bar but this recipe is nothing but pure genius.  This recipe actually won Paleo Magazine's 2013 contest for best treat! I won't lie, it takes quite some time to make. Her recipes seem to be a little labor intensive at first but they are well worth it. I usually make two of the layers the day before since it cuts down the time significantly. But do not be discouraged since they taste absolutely incredible and are a huge favorite in our house. My son calls them the seven-decker bars. Pretty cute that he can never remember the correct name but he gets pretty excited when he knows we are making them.

 Ingredients:

 Carmel sauce:

  • 1/2 cup honey
  • 1 1/2 tablespoons palm shortening or ghee
  • 1/2 cup coconut milk
  • 1/2 teaspoon sea salt

Coconut Milk
Crust:
  • 1/3 cup plus 1 Tbs coconut flour
  • 1/4 cup almond flour
  • 1/4 cup unsweetened applesauce
  • 2 Tbs coconut oil, softened
  • 1 Tbs honey
  • 1/2 tsp vanilla extract
  • 1/3 tsp apple cider vinegar
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • pinch sea salt
Ganache:
  • 3 ounces unsweetened chocolate
  • 1 Tbs coconut milk
  • 3 Tbs honey
Coconut Butter

Coconut cream:
  • 3 Tbs coconut butter
  • 6 Tbs coconut milk
  • 2 Tbs honey

Toppings:
  • 1/2 cup chopped walnuts
  • 1/4 cup shredded, unsweetened coconut
  • 1/4 cup dairy-free chocolate chips

Directions:

Caramel Sauce:
  1. Bring the honey to a low boil in a saucepan over medium-hight heat.  Simmer on medium heat for 5 to 7 minutes, swirling the pan occasionally to ensure even browning and a dark amber color.
  2. Remove from heat and carefully whisk in the palm shortening, coconut milk and salt.
  3. Return to the heat and continue cooking for 15 minutes
  4. Let the mixture cool to room temperature, then store in the fridge for up to 2 weeks. Gently reheat over a double-boiler before serving.
  5. If the mixture doesn't start to thicken as it cools, then return it to the heat for a few more minutes until it reaches a dark amber color.  
Crust/Ganache/Cream layers:
  1. Preheat the oven to 350 degrees F.  Place the crust ingredients in a bowl and mix until a dough forms.  Press the dough into an 8 by 8 inch ovenproof dish. Bake for 10 minutes. Remove and cool on a wire wrack for 15 minutes.
  2. Make the ganache by melting the chocolate slowly over a double boiler or a bowl set over a pot of simmering water.  Stir in the milk and honey.  Spread the chocolate mixture over the crust.
  3. Drizzle the cooled caramel sauce over the chocolate layer.
  4. Sprinkle chopped walnuts over the caramel layer.
  5. Make the coconut cream by placing ingredients in a small bowl and whisk well.  Drizzle over the walnuts.
  6. Sprinkle shredded coconut over the cream layer.
  7. Finish with chocolate chip layer.
  8. Bake for 20 minutes. Cook on a wire wrack for 15 minutes, then refrigerate one hour to set. Cuts into 12 even bars.

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