Vegan Coconut Bars

All I have to say is: SUPERB! I love it! Nutty, chocolaty with a lot of coconut flavor coming from sweetened coconut flakes and gooey coconut milk "caramel". Must try this recipe. Like the author calls those - MAGICAL! This is a "do ahead" dessert - it needs to be chilled at least 4 hrs before slicing, but for better results should be chilled overnight. Taste better the next day anyways.

Magical Coconut Cookie Bars

{Recipe adapted from Vegan Cookies Invade Your Cookie Jar}

1 14 oz can of coconut milk (regular or light, I used light)
2/3 cup of brown sugar
2 cups graham cracker crumb
1/2 cup melted non-hydrogenated margarine
2 TBS sugar
1 1/2 cups chocolate chips
2 cups flaked, sweetened coconut
1 cup chopped walnuts or pecans
(optional - 1/2 cup slivered raw almonds)

In a large saucepan whisk together the coconut milk and brown sugar over medium-high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove mixture from the heat and let it cool while preparing the crust.
Pre-heat the oven to 350 degrees. Line 9 x 13 inch baking pan with parchment paper. In a large bowl combine graham cracker crumbs, melted margarine and 2 TBS sugar. Mix well to moisten all the crumbs. Firmly pressed the crumb mixture into the prepared pan, pressing it evenly.  Pour the warm coconut milk "caramel" over the crust. Top with even layer of the chocolate chip, coconut flakes and nuts, in that order. Firmly pat everything down. Bake 28-30 minutes until golden. Remove from the oven and cool down for few hours before cutting. Best to chill overnight.