Oh. My. God.

These are exceptionally tasty and soooo festive! I’m telling you, I don’t even think anyone would know that they are GF and vegan. Truly.

Candy Cane Magic Bars (Vegan and Gluten-free) from HeatherChristo.com

I recently saw these bars from Country Cleaver and I as I was wiping drool from my phone, I decided that I needed to allergy-free them! Sometimes that happens, you know? I see something and I just can’t stand not to make them in a way that me and my kids can eat! But those are amazing moments, because I am not only inspired but HIGHLY motivated to make them awesome!

These Candy Cane Magic Bars totally fit the bill! I made these and Pia took them to her school for a potluck and from what I hear they were a big success.

Candy Cane Magic Bars (Vegan and Gluten-free) from HeatherChristo.com

I have to do an ingredient call out that I am kind of obsessed with for holiday baking: CONDENSED COCONUT MILK. They carry this at my local grocery store (Metropolitan Market for Seattleites) but you can also order it on Amazon or at Thrive Market.

I really think that it creates the most amazing gooey caramel layer that you will not be mad about!

And this is the kind of pan I make these in- it’s a “quarter sheetpan”- but you could totally use a traditional 9×13 deeper dish pan too.

 

Candy Cane Magic Bars (Vegan and Gluten-free) from HeatherChristo.com

Also, stay tuned for a barrage of holiday baking recipes and as always, tell me what you want to see. Now and in January for the New Year!

Candy Cane Magic Bars (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 3 ½ cups gluten-free all-purpose baking flour (I used Bobs red Mill flour in a dark red bag)
  • 1 ½ cups brown sugar
  • 1 cup shredded un-sweetened coconut
  • 1 ½ teaspoons kosher salt
  • 1 cup butter flavored shortening, vegan butter or coconut oil
  • 2 teaspoons vanilla extract
  • 1 can condensed coconut milk
  • 10-ounce bag vegan chocolate chips
  • 10-ounce bag vegan white chocolate chips
  • 1 cup crushed candy canes
Instructions
  1. Preheat the oven to 350 degrees and line a 9x13 inch sheet pan with parchment paper, leaving an inch or two on either side sticking up over the edge of the pan.
  2. In the bowl of a food processor, pulse all of the dry ingredients together. Pulse in the shortening and the vanilla extract until you have a slightly crumbly, soft dough. Transfer the dough to the prepared pan and then use an offset spatula or the bottom of a measuring cup to press the dough flat and evenly into the pan.
  3. Next empty the entire can of condensed coconut milk onto the crust and evenly spread it with an offset spatula across the dough.
  4. Reserve ½ cup of the white and ½ cup of the dark chocolate chips and set aside. Sprinkle the top of the condensed layer with the remaining chocolate chips (white and dark) and ½ cup crushed candy canes.
  5. Bake the bars for 25 minutes until the edges are golden and bubbly and the chocolate and candy has all mostly melted. Remove the bars from the oven and then sprinkle the reserved chocolate chips and half cup of candy cane. Now let it all cool- at least an hour or until they are cool and completely set up.
  6. Then, using the edges of the parchment paper, I lifted the entire pan of bars out of the pan and onto a cutting board. Slice the pan into 6 even rows, and then each row into 4 even rectangles. You should have 24 bars. Store in an airtight container.

 

Print Recipe  

Oh. My. God.

These are exceptionally tasty and soooo festive! I’m telling you, I don’t even think anyone would know that they are GF and vegan. Truly.

Candy Cane Magic Bars (Vegan and Gluten-free) from HeatherChristo.com

I recently saw these bars from Country Cleaver and I as I was wiping drool from my phone, I decided that I needed to allergy-free them! Sometimes that happens, you know? I see something and I just can’t stand not to make them in a way that me and my kids can eat! But those are amazing moments, because I am not only inspired but HIGHLY motivated to make them awesome!

These Candy Cane Magic Bars totally fit the bill! I made these and Pia took them to her school for a potluck and from what I hear they were a big success.

Candy Cane Magic Bars (Vegan and Gluten-free) from HeatherChristo.com

I have to do an ingredient call out that I am kind of obsessed with for holiday baking: CONDENSED COCONUT MILK. They carry this at my local grocery store (Metropolitan Market for Seattleites) but you can also order it on Amazon or at Thrive Market.

I really think that it creates the most amazing gooey caramel layer that you will not be mad about!

And this is the kind of pan I make these in- it’s a “quarter sheetpan”- but you could totally use a traditional 9×13 deeper dish pan too.

 

Candy Cane Magic Bars (Vegan and Gluten-free) from HeatherChristo.com

Also, stay tuned for a barrage of holiday baking recipes and as always, tell me what you want to see. Now and in January for the New Year!

Candy Cane Magic Bars (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 3 ½ cups gluten-free all-purpose baking flour (I used Bobs red Mill flour in a dark red bag)
  • 1 ½ cups brown sugar
  • 1 cup shredded un-sweetened coconut
  • 1 ½ teaspoons kosher salt
  • 1 cup butter flavored shortening, vegan butter or coconut oil
  • 2 teaspoons vanilla extract
  • 1 can condensed coconut milk
  • 10-ounce bag vegan chocolate chips
  • 10-ounce bag vegan white chocolate chips
  • 1 cup crushed candy canes
Instructions
  1. Preheat the oven to 350 degrees and line a 9x13 inch sheet pan with parchment paper, leaving an inch or two on either side sticking up over the edge of the pan.
  2. In the bowl of a food processor, pulse all of the dry ingredients together. Pulse in the shortening and the vanilla extract until you have a slightly crumbly, soft dough. Transfer the dough to the prepared pan and then use an offset spatula or the bottom of a measuring cup to press the dough flat and evenly into the pan.
  3. Next empty the entire can of condensed coconut milk onto the crust and evenly spread it with an offset spatula across the dough.
  4. Reserve ½ cup of the white and ½ cup of the dark chocolate chips and set aside. Sprinkle the top of the condensed layer with the remaining chocolate chips (white and dark) and ½ cup crushed candy canes.
  5. Bake the bars for 25 minutes until the edges are golden and bubbly and the chocolate and candy has all mostly melted. Remove the bars from the oven and then sprinkle the reserved chocolate chips and half cup of candy cane. Now let it all cool- at least an hour or until they are cool and completely set up.
  6. Then, using the edges of the parchment paper, I lifted the entire pan of bars out of the pan and onto a cutting board. Slice the pan into 6 even rows, and then each row into 4 even rectangles. You should have 24 bars. Store in an airtight container.