Someone's In The Kitchen With Dinah

Cooking that's fun and healthy… with my helpers!

Ready For A Little Magic In Your Life?

I have had this idea for a tasty dessert niggling in the back of my brain for quite some time.  Have you ever had Magic Bars?  You know, the kind with several layers of sweet junk?  Most traditional recipes call for sweetened condensed milk, and although I do have recipes for making some THM-style, it just has sounded too involved for me to ever break down and do it.  Then one day, I was making the “Creme La Toppa Squares” for the first time, and it suggested using the Simple Simon Pressed Coconut Crust.  So I did.  And not only did I fall in love, I saw some great potential there.  LOL  It was the key to unlocking my brain.  So my first attempt….

the first attempt (quite tasty)

It was good.  It had the coconut crust, a caramel-type layer, and chocolate.  However, I felt it wasn’t quite worthy of the title “Magic Bars”.  So I tried again.  This time….

doesn’t that make your mouth water?


Yeah, this one is a winner.  I have a hard time staying out of them.  LOL  They are SO GOOD!  I don’t recommend eating the whole pan in one sitting (haha!), but they definitely will hit the spot, if you’re having problems with a sweet tooth.  =)

Magic Bars
Prep time
Cook time
Total time
These bars have several layers, but if you're like me, and don't always have a lot of time at once, you can make a layer and set it aside to wait for the next spare moment.
Recipe type: Dessert
Cuisine: THM
Serves: 16 servings
  • First Layer:
  • 1 cup Baking Blend (I tried with the THM blend, and with a homemade blend. Both are delicious.)
  • 1 stick butter, softened
  • 1 T. Super Sweet
  • 2 pinches salt
  • Second Layer:
  • 2-1/2 cups unsweetened coconut
  • 3 T. coconut or MCT oil
  • 3-4 pinches of salt
  • 2 tsp. Super Sweet
  • Third Layer:
  • ¼ cup (1/2 stick) butter
  • ¼ cup Super Sweet
  • ¼ cup heavy cream
  • a few drops caramel or butterscotch flavoring
  • 2-3 pinches salt
  • ½ tsp. vanilla
  • Final Layer:
  • ⅔ cup pecans, chopped and toasted
  • ⅔ cup Lily's chocolate chips
  1. First layer:
  2. Mix all ingredients together with a hand mixer until it resembles coarse crumbs. Put in an 8"x8" pan, press down evenly. Bake at 350 for about 10 minutes, or until just turning golden.
  3. Second layer:
  4. Blend the coconut in the blender until it is almost like a powder. Add the oil, salt, and sweetener, and blend for a couple minutes. Pour onto first layer, and spread gently to the edges. Chill
  5. Third layer:
  6. Melt butter on med/low heat. Add sweetener and cream, and let it boil gently while stirring constantly. This will take a few minutes, but when you can see it starting to turn golden brown, add the flavoring. Keep cooking and stirring until it's the desired color. Remove from heat and add the salt and vanilla. Pour over the top of the chilled coconut layer. Add the fourth layer immediately, and press gently. Chill.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: