Gluten and Nut Free Vegan Magic Cookie Bars

Disclaimer: I call these nut free but they do contain coconut. The FDA requires food that contain coconut to be labeled as containing tree nuts, however coconut is not a botanical nut. Click here for more information about tree nut allergies.

I love the Magic Bars at Snowbasin. I figured it wouldn't be too hard to make a version Tommy can eat. The recipes I found online all used graham crackers for the crust, but since I haven't made a Tommy safe graham cracker yet, I went with quick oats. The crust doesn't look like it will stick together, but if you press it firmly into the pan and then carefully pour the caramel on top it will work. Refrigerate the bars overnight before you try to cut them. They are a little crumbly but they are so rich and so delicious. I intentionally didn't calculate the nutritional info for these. 

Gluten and Nut Free Vegan Magic Cookie Bars

1 can coconut milk
2/3 cup brown sugar
1/2 tsp salt, divided
1/2 cup Earth's Balance Vegan Buttery Sticks
2 cups gluten free quick oats
2 Tbsp soynut butter
2 Tbsp sugar
1/4 tsp cinnamon
2 cups Enjoy Life mini chocolate chips
1 1/2 cups finely shredded coconut

1. Preheat oven to 350°F. Line a 9 x 13" baking dish with parchment paper.
2. In a small saucepan, combine the coconut milk, brown sugar and 1/4 tsp salt. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
3. Melt the Earth's Balance and soynut butter in a large microwave safe bowl.
4. Stir in the oats, cinnamon, sugar and remaining 1/4 tsp salt.
5. Press the oat mixture into the baking dish using the back of a cup measure. Carefully pour the caramel on top.
6. Layer the chocolate chips and then the shredded coconut. Gently press the coconut and chocolate chips into the caramel.
7. Bake for 25 minutes until the coconut is toasted and the caramel bubbles up around the edges.
8. Cool and then refrigerate overnight. Then cut into squares.