gluten free magic bars

 crust

3/4 cup almond flour
3/4 cup unsweetened shredded coconut
1/8 cup coconut oil, melted 
1/2 TB maple syrup
1 tsp vanilla
1/4 tsp sea salt

layers

▢1 can, 13.5 oz sweetened condensed milk 
▢▢1 cup chocolate chips
▢1 cup unsweetened flaked coconut
▢1/2 cup chopped pecans

make

Preheat oven to 350°F and line a square (8×8) glass baking dish with parchment paper.

crust

Combine all ingredients for the crust in a large bowl and press firmly into the prepared pan. 

Bake for 12 to 15 minutes until your crust is golden brown in color. 

Remove from oven and cool on a wire rack.

layers
Pour the sweetened condensed milk over the crust and spread to the edges.
Sprinkle the chocolate chips evenly over the condensed milk, then the flaked coconut, and then the pecans. 

Using your hands, press the mixture down a tiny bit until the milk soaks upward into the layers.
Place in oven (still at 350°F) and bake for about 30 minutes, until edges are browning a bit. 

Remove from oven and cool for 30 to 60 minutes on a cooling rack. 

Once the bars have cooled a bit, place the pan in the refrigerator to allow the bars to set-up for at least two hours (or overnight).

After cooling, place bars on a cutting board or other flat surface. 

Cut bars into 16 squares.

DOUBLE RECIPE 

crust

1 1/2 cup almond flour
1 1/2 cup unsweetened shredded coconut
1/4 cup coconut oil, melted
1 TB maple syrup
2 tsp vanilla
1/2 tsp sea salt

layer

2 can, 13.5 oz sweetened condensed milk
2 cup chocolate chips
2 cup unsweetened flaked coconut
1 cup chopped pecans