Make Sweetened Condensed Coconut Milk: Combine light coconut milk and honey in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 35 to 40 minutes or until mixture is reduced by half. Remove from stove top and cool until needed.
This lighter version of a 7-layer bar is made with a from-scratch coconut condensed milk.
Servings and Ingredients
|Sweetened Condensed Coconut Milk|
|2||(13.5-oz.) cans Hy-Vee light coconut milk|
|½ c.||Hy-Vee honey|
|2 c.||graham cracker crumbs, about 15 crackers|
|2||large egg whites|
|1 c.||Hy-Vee semisweet mini chocolate chips|
|6||Medjool dates, pitted and finely chopped|
|1 c.||Hy-Vee chopped pecans|
|1 ⅓ c.||Hy-Vee unsweetened coconut flakes|
Things To Grab
- Large saucepan
- 9x13-inch baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Medium bowl
Preheat oven to 350 degrees. Line a 9x13-inch baking pan with foil, extending foil over the edges of the pan. Spray foil with nonstick spray; set aside.
Combine graham cracker crumbs and egg whites in a medium bowl until coated. Pat mixture into bottom of prepared pan. Sprinkle chocolate chips, dates, pecans, and coconut on top. Drizzle with Sweetened Condensed Coconut Milk. Bake for 20 minutes or until light brown. Cool in pan on a wire rack. Use foil to lift uncut bars out of pan. Place on a cutting board and cut into bars.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 35mg
- Total Carbohydrates: 17g
- Protein: 1g