You might want to pause for this one. If you’ve got a sweet tooth but are avoiding sugar, you are going to LOVE these Chocolate Chip Snickerdoodle Magic Bars. They are low carb, grain-free, sugar-free and totally keto friendly.
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WHAT’S A MAGIC BAR?
Magic bars are traditionally layered with a graham cracker crust, sweetened condensed milk, butterscotch chips, chocolate chips, coconut and mixed nuts. My Mom makes a KILLER recipe around the holidays – OMG. BUT, since we don’t eat sugar or grains, I had to come up with a recipe that checked off most of the boxes, created that magical Magic Bar flavor and added a little twist.
SUPER SALTY CRUST TO BALANCE ALL THAT SWEET
Since we don’t eat graham crackers, I created a crust using almond flour, Nui brand snickerdoodle cookies (crushed), a little baking powder, butter, and salt. I wanted the crust to be super salty (not in a gross way, but in a way that it would balance well with the rest of the sweet ingredients) and added the crushed snickerdoodle cookies to add a fun, cinnamon-y kick.
I always bake with salted butter as a preference and added a fair amount of pink salt to the crust mix. If you like your desserts less salty, you can completely omit the salt and just use salted butter. Or, use regular, unsalted butter and cut the salt measurement in half.
COCONUT MILK CARAMEL
I knew that if I was going to be making magic bars, I’d need the sweet, milky layer on top to lock in the layers. I watch a lot of baking shows and instantly thought of swapping the sweetened condensed milk for a coconut milk caramel.
The full recipe is below, but it’s super easy with just 4 ingredients: canned unsweetened coconut milk, salted butter, vanilla, and a sugar-free brown sugar replacement (I like Swerve).
SNICKERDOODLE FOR THE WIN
I kept the “layers” pretty traditional (unsweetened coconut flakes, stevia-sweetened chocolate chips, and chopped pecans), but felt like my magic bars needed a little twist.
We’ve been noshing on Nui brand cookies for a while now and so, the lightbulb lit and I couldn’t get snickerdoodle off the brain.
A snickerdoodle is traditionally cinnamon and sugar – so I thought the addition would be a fun way to add a little spice to the bars. So, after I baked the crust, I layered the coconut, chocolate chips, crushed snickerdoodle cookies and chopped pecans. It’s amazing how magic bars come together layer by layer!
SET IN THE FREEZER, STORE IN THE FRIDGE
While the crust does get baked separately before the layers are added (and bakes even more after the layers are added), these bars taste the best and have the best consistency if they are cooled on the counter and then placed in the freezer for about an hour.
I then store them in the fridge and find they keep their consistency and taste best this way. You could always attempt storing them on the counter, but they may not maintain firmness if it gets too hot and melty.
MACROS & MODIFICATIONS
These are definitely a dessert you’ll want to plan for if you’re eating strict Keto at 20 g carbs or less per day (they are around 4.5 net carbs per bar which I can easily sneak in, but depending upon what you’r eating for your other meals, it could be on the higher side). If you are looking to reduce the macros on these bars, feel free to pair back on the coconut flakes, chocolate chips, and pecans. The recipe calls for 1 cup each, but 3/4 cup each is plenty – you could probably even get away with a “heaping” 1/2 cup each and still have lots of good layers.
CHOCOLATE CHIP SNICKERDOODLE MAGIC BARS RECIPE
You can grab a few packages of the snickerdoodle cookies I used here (be sure to use my coupon code KIDDO10 to get 10% off)! The complete recipe is below – enjoy em’!
*DISCLAIMER: This post is a combination of my personal insights, opinions and thoughts on various topics and products and may contain affiliate or referral links. I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging! Full disclaimers avail. here.