The Pioneer Woman Tasty Kitchen
Profile Photo

Gingerbread Chocolate Magic Bars

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

16
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Ooey, gooey, spicy-sweet holiday deliciousness that is paleo, vegan, gluten-free, grain-free, and dairy-free!

Ingredients

  • FOR THE BASE:
  • ⅔ cups Pecans
  • ⅓ cups Coconut Oil, At Room Temperature (should Be Like Softened Butter)
  • 3 Tablespoons Honey Or Agave
  • ¾ cups Coconut Flour, Sifted (66g)
  • ½ Tablespoons Instant Coffee
  • 1 pinch Salt
  • ¼ cups Enjoy Life Foods Mini Chocolate Chips
  • FOR THE TOPPING:
  • 1 can (14 Oz. Size) Full-fat Coconut Milk
  • ¼ cups Honey (or Agave For Vegan)
  • ¼ cups Molasses
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Cinnamon

Preparation

Preheat oven to 350ºF and place pecans on a small baking sheet. Cook until golden brown and toasted, about 8–10 minutes. Roughly chop and set aside.

In a large pot set over high heat, whisk together all of the topping ingredients. Bring mixture to a boil and boil for 1 minute, stirring constantly. Turn heat down to medium and simmer for 10–15 minutes, stirring frequently, until sauce is reduced by about half.

Transfer sauce to a large measuring cup to cool while you make the crust. Note: You should have about 1 1/4 cups of sauce left after cooking it (see notes). Make sure to stir occasionally as it cools.

Line an 8×8 inch pan with parchment paper, leaving an overhang up the sides to use as a handle when you remove the bars. It helps to spray the bottom of the pan with spray before putting in the parchment paper, to secure it.

In a large bowl, using an electric hand mixer, beat coconut oil and honey until smooth and creamy. Stir in flour, coffee and pinch of salt until a wet dough forms.

Press the dough evenly into the bottom of the pan. This will be a little bit tough, just be patient with it. I found it easiest to use the palms of my hands, and rinse them off every so often, until the dough was pressed in.

Bake crust just until lightly golden brown, about 7–8 minutes.

As soon as the crust comes out of the oven (see notes), sprinkle chopped nuts on top and lightly press them into the crust. Sprinkle on the chocolate chips.

Pour the slightly cooled coconut milk mixture evenly over the top of the surface. Gently shake the pan around until coconut milk mixture begins to sink between the layers.

Place into the oven and bake until sides are lightly golden brown, about 27–28 minutes. Remove from oven and cool to room temperature. Cover with tinfoil and refrigerate overnight (see notes).

The next day, run a sharp knife around the edges of the pan, and pull the bars out with the parchment paper handles. Slice into bars and devour.

Notes:
• As with all gluten-free baking, please weigh your flour to ensure accurate results.
• You want to make sure you don’t overcook or undercook, so I recommend cooking for 10 minutes, measuring the sauce and then adding pack into the pan and cooking just a few minutes, continuing to check, until you have 1 1/4 cups. Cooking times will vary based on the size of your pot.
• If your crust rises in spots, quickly use a small spoon (or your fingers if you’re a daredevil like me) to press it back down flat before sprinkling on the nuts.
• You need to let these sit overnight to make sure the coconut milk really has a chance to chill and thicken.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Keto Broccoli Bacon Salad
Profile Photo by Blondelish.com in Special Dietary Needs
Creamy lemon dressing, crunchy broccoli, and crispy bacon make this Keto Broccoli...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Best Ever Gluten-free Flatbreads
Profile Photo by Natalie Crofts in Special Dietary Needs
A recipe for gluten-free flatbreads that don’t fall apart the moment...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Red Lentil Pasta with Creamy Sundried Tomato and Garlic Sauce
Profile Photo by Jen in Special Dietary Needs
Elevate your pasta game with this easy and simple red lentil...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Balsamic Asparagus and Mushrooms with Lemon & Thyme
Profile Photo by Alishan in Special Dietary Needs
This savory plant-based dish can be made in one pot with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


5-Ingredient Auntie Anne’s Cinnamon Sugar Pretzel Bites
Profile Photo by Sarah K in Special Dietary Needs
These 5-ingredient pretzel bites are absolutely delicious. Made with only a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy