Magic cookie bars have always been a Christmas-cookie tradition in my household. Every year, my mom and I would spend a Saturday baking these delicious bars. These cookies are a staple item in my household, and when Christmas came I knew I would not be able to live without them.

Because of this, I made a vegan version to bring to the Christmas table! These new bars taste exactly as I remember, and my family and friends devoured them before I had the chance to have a couple myself. They are coconutty, chewy, chocolaty, and yummy.

INGREDIENTS (Yields 24 cookie bars)

• ½ Cup Earth Balance (unsalted), or another brand of vegan butter
• 1½ Cup graham cracker crumbs
• 2 7-ounce cans of sweetened condensed coconut milk*
• 2 Cups vegan chocolate chips
• 1 1/3Cup unsweetened coconut shreds
• 1 Cup walnuts or pecans, chopped

*Can be bought at a health food store or made with this recipe.

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Coat a 13x9-inch baking pan with a non-stick cooking spray. To make sure the bars do not stick, place parchment paper at the bottom of the pan.
3. Melt the vegan butter in a saucepan or microwave.
4. Combine the graham cracker crumbs and melted vegan butter together in a bowl.
5. Place the graham cracker butter mixture into the prepared the pan. Make sure the entire pan is evenly coated with the mixture.
6. Pour the sweetened condensed coconut milk evenly over the graham cracker crumb mixture, layering the condensed milk on top instead of mixing it with the graham crackers.
7. Layer evenly with the chocolate chips, coconut shreds, and chopped nuts. Press the toppings down into the condensed milk firmly with a fork, so everything holds together.
8. Bake 30 minutes or until lightly browned. Cool the cookies completely before removing from the pan. Once cooled, cut into bars.
9. Serve immediately, or place in an airtight container for up to a week. These can be frozen.