We all know by now that I have a major sweet tooth… and well since my husband can help me eat all this good stuff, I have been baking like crazy. The other day I was really craving some Seven Layer Bars. I hadn’t had one in years… But I didn’t have any sweetened condensed milk, nor did I want to buy it, since I do try to stay away from that stuff.
I tried searching online to see if I could use a can of coconut milk instead, and I couldn’t find any answers, so I tried it myself. And low and behold, full fat coconut milk in a can works as a substitute for sweetened condensed milk. It is not only a dairy free alternative, but it is much better for you! And to top it off, it tastes amazing! The coconut flavor soaks into the graham cracker crust, and these bars… well, they just melt in your mouth. {If you can hold out that long before swallowing and chowing down on another bar!}
Enjoy!
Ingredients:
1 C. Toasted Shredded Coconut {to toast place in oven at 350 for five min. unitl golden brown}
8 Graham Crackers Crushed
8 T. Earth Balance Butter Spread
1/2 C. Chopped Pecans
1/2 C. Chopped Walnuts
1 C. Dark Chocolate broken into small pieces or can sub out Vegan Chocolate Chips {I used this bar}
1/2 C. Liebers Butterscotch Chips
1 14 oz. Can Full Fat Coconut Milk {Thai Kitchen Brand use about 3/4 of the can}
Get to it.
Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of greased 8x8 baking dish.
In order, sprinkle the walnuts, pecans, chocolate, butterscotch chips, and coconut over the graham crumbs.
Shake the can of coconut milk very well, then scoop out contents and place in small bowl. Take a whisk and combine the heavier cream from the can and the coconut water. It tends to separate in the can. Stir with a whisk. You will only use about 3/4 of this mixture, otherwise the bars will be too wet. Here is a great recipe for coconut whipped cream for the leftovers.
Scoop/Pour 3/4 of the coconut milk evenly over the entire dish {about 10 oz.}.
Bake until the top is golden brown, about 35 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
Once cooled placed entire baking dish in fridge for 2-4 hours before slicing. Store in fridge for best tasting bars.
