Today is the last day of school! We made it through all of the May activities in one piece! I didn’t lose any children when I chaperoned a field trip! And that was a near thing. Luckily (?), the first-grader who kept running away from me in the children’s museum shares a name with one of my children, so I could call upon many years of hissing her name in Mom Voice to keep her in line.
This seems like the perfect day for a special dessert . Recently, I had some Coco Lopez Cream of Coconut left over from a recipe trial, so I thought I’d try my hand at some dairy-free Seven-Layer/Magic Bars. I served them to extended family on Memorial Day and the dairy eaters thought they were just as good, if not better, than the original. What really makes these authentic are the cream of coconut and the homemade dairy-free butterscotch chips.
Wherever you are in your end-of-the-school year or summer schedule, I hope you find a moment to sit back and relax with a cookie and a cup of tea. Perhaps while watching your preschooler play with his new “hoop de hoop.” (If you tell him the correct name is a ‘hula hoop,’ I will hunt you down.)
- 1/2 cup dairy-free margarine, melted
- 1 1/2 cups graham cracker crumbs
- 1 cup dairy-free chocolate chips
- 1 cup homemade dairy-free butterscotch chips
- 1 cup walnuts, chopped
- 1 1/3 cups shredded sweetened coconut
- 1 can cream of coconut
- Preheat the oven to 350 degrees.
- In a bowl, combine the margarine and graham cracker crumbs and mix well.
- Press the crumb mixture firmly into the bottom of 13x9-inch baking pan.
- Evenly spread the chocolate chips, butterscotch chips, and walnuts layer by layer in the pan.
- Sprinkle the coconut on top.
- Pour the cream of coconut evenly over the top.
- Bake for 25-30 minutes or until lightly browned.
- Cut into bars.
- Store covered at room temperature, or chill if desired..
- Don't have time to make the butterscotch chips or need to leave out the nuts? Just add an extra cup of dairy-free chocolate chips instead.