Category Archives: egg free

Vanilla Malt Magic Bars

Vanilla Malt Magic BarsI must have a thing for sweetened condensed milk right now—this is the third post in a row that requires cracking open a can of the good stuff.Vanilla Malt Magic BarsCan you blame me? It’s just so versatile! If you want something to be smooth, creamy, or structurally sound without a million ingredients, sweetened condensed milk is probably the ingredient you want. See exhibits A, B, and C. And these brownies. And these cookie bars. Oh, and this no-churn ice cream. This one, too.

I told you, I’m a little obsessed.Vanilla Malt Magic BarsVanilla Malt Magic BarsVanilla Malt Magic BarsSweetened Condensed Milk is probably most popular as the key ingredient in Magic Bars (aka 7 Layer Bars, aka Hello Dollies). In those, it acts as a soft, chewy filling and a vehicle for various chocolate chips, nuts, and coconut. I don’t currently have a recipe for traditional Magic Bars—rest assured, you can find a million of them online—but I have taken the basic formula and put it on a blondie and made two chocolate variations, including Chocolate Malt Magic Bars! Today, I’m taking that recipe and giving it a vanilla malt makeover 😍 Vanilla Malt Magic BarsThat’s right—Vanilla Malt Magic Bars, y’all! They’re soft and chewy with a big vanilla malt flavor and a buttery cookie crumb crust. The filling is studded with white chocolate chips and broken pieces of Golden Oreo, and the tops are ever so slightly crackly thanks to the way sweetened condensed milk caramelizes in the oven.Vanilla Malt Magic BarsThese bars require just seven ingredients and come together quickly and easily…again, because sweetened condensed milk makes things a snap.Vanilla Malt Magic BarsOh, and they stay soft and delicious for days on end because…well, you know.Vanilla Malt Magic Bars

Vanilla Malt Magic Bars
makes 1 8- or 9-inch pan, about 12-16 bars

30 vanilla sandwich cookies (like Golden Oreos), divided
6 tablespoons unsalted butter, melted, divided
1 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
2/3 cup malted milk powder
pinch of Kosher or sea salt
1/2 cup white chocolate chips

Preheat oven to 350F. Heavily grease a 9-inch square pan and line with parchment paper, leaving overhang on two sides. Grease again. Set aside.

Place 24 vanilla sandwich cookies the bowl of a food processor and process until pulverized. Add 5 tablespoons of melted butter. Pulse until combined. Transfer mixture to the prepared pan. Press into an even layer. Bake for five minutes, until set. Set crust aside to cool while you prepare the filling.

In a small mixing bowl, whisk together sweetened condensed milk, 1 tablespoon melted butter, and vanilla. Whisk in malted milk powder and salt. Mixture will be thick and slightly grainy.

Drizzle sweetened condensed milk mixture over crust. Use a silicone spatula or the back of a spoon to carefully spread into an even layer.

Break remaining 6 vanilla sandwich cookies into pieces and scatter over sweetened condensed milk mixture, followed by white chocolate chips. Bake for 30-32 minutes, tenting pan with foil at the 10 minute mark. Bars are done when the center jiggles just slightly when the pan is jostled.

Let bars cool completely in the pan on a rack. Use overhang to remove bars from the pan to a cutting board. Peel off foil. Slice with a lightly-greased knife and serve.

Leftovers will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.Vanilla Malt Magic BarsVanilla Malt Magic BarsVanilla Malt Magic Bars

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Chocolate Macaroon Tart

Chocolate Macaroon Tart {Five Ingredients, Grain-Free}I had no intention of making a third (or fourth?) Easter dessert, but then I discovered macaroon crust on Pinterest and, well, here we are talking about a Chocolate Macaroon Tart.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}So, what’s so special about a macaroon crust? For one, it’s basically a big chewy, crisp-edged coconut macaroon cookie that you can bake and fill with whatever no-bake filling you like.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}There is no “for two.” It’s that simple.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Now, there are many ways to make a macaroon crust. Some have flour, some contain egg whites. I looked at a few options before realizing that it would probably work with just two ingredients: sweetened flaked coconut and sweetened condensed milk.

Oh, and salt. Can’t forget the salt.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}I folded the ingredients together and pressed the mixture into a heavily-greased springform or tart pan.*

*I think the only piece of baking equipment that I don’t have is a tart pan, which is probably why there have not been many tarts on here. Feel free to use whatever you have.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Half an hour later, it was toasty at the edges and light-golden in the center.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}I filled it with chocolate ganache and let it set up in the fridge before slicing.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}(I also gave it a few swipes with the back of a hot spoon for some rustic glossiness and because I am a control freak.)Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Who knew five Ingredients and no grains could make something this irresistible?! Silky chocolate ganache filling + toasty coconut crust 🙌🏻🙌🏻🙌🏻Chocolate Macaroon Tart {Five Ingredients, Grain-Free}It’s like eating a chocolate-coconut candy bar…but classier because it’s a tart. We all know how much classiness matters when you’re sneaking cold wedges of Chocolate Macaroon Tart out of the fridge after your bedtime. Not that I’ve ever done that. Twice. On the same night.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Happy Easter to those celebrating! Chag sameach to those observing Passover! And if you’re not celebrating/observing anything, have a great weekend anyway.

Chocolate Macaroon Tart {Five Ingredients, Grain-Free}
makes one 9- or 10-inch tart, about 12 servings

Macaroon Crust:
1 14-ounce package sweetened flaked coconut
2/3 cup sweetened condensed milk
1/4 teaspoon Kosher or sea salt

Ganache Filling:
12 ounces dark chocolate, chopped
1 cup heavy cream

Preheat oven to 350F. Heavily grease a 9- or 10- inch tart pan or springform pan. Line the bottom with parchment and grease again.

Make the crust. Combine sweetened flaked coconut, sweetened condensed milk, and salt in a large mixing bowl. Use a silicone spatula or wooden spoon to fold together until combined. It will be thick.

Transfer mixture to prepared pan. Lightly grease your hands before pressing mixture onto the bottom and up the sides. Bake 25-30 minutes, or until edges are browned and center is turning pale golden. Remove to a rack and cool completely.

Make ganache filling. Place chopped chocolate in a large measuring cup or heatproof mixing bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.

Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Use a fork to stir until chocolate and cream are combined and smooth. Pour into crust. Tap a few times to release air bubbles. Let tart sit at room temperature until filling is set (a couple of hours), or chill uncovered in the refrigerator. Remove tart from the fridge at least 15-20 minutes before running a thin, flexible knife around the edge and releasing from the pan.

Slice into thin wedges and serve. Leftovers will keep covered in the refrigerator.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}