Vegan Magic Cookie Bars
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5 from 4 votes

Vegan Magic Cookie Bars

I don’t recommend substituting this tofu mixture in every recipe containing sweetened condensed milk, but it does work in this one. The cornstarch helps it thicken as it cooks, so definitely don’t try it in recipes that are not cooked.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Vegan
Keyword: vegan magic cookie bars
Servings: 16 bars
Calories: 160kcal
Author: Susan Voisin


  • 1/3 cup extra-firm silken tofu
  • 1/3 cup vanilla soymilk
  • 1/3 cup unbleached sugar
  • 1 tablespoon cornstarch
  • 1/4 cup Earth Balance Margarine see note
  • 3/4 cup graham cracker crumbs check package ingredients carefully–most aren’t vegan
  • 1/2 cup chopped walnuts or pecans
  • 2/3 cup flaked coconut
  • 3/4 cup vegan semi-sweet chocolate chips


  • Preheat the oven to 350F and spray a glass 8×8-inch baking dish with non-stick spray. In a blender, puree the tofu, soymilk, cornstarch, and sugar until completely smooth.
  • Put the margarine into a bowl and melt it in the microwave (or do this on the stove and pour into a bowl). Add the graham cracker crumbs and mix until well-moistened. Pour them into the prepared baking dish and press evenly to cover the bottom of the pan.
  • Pour the tofu mixture over the crust. Sprinkle with the nuts, coconut, and chocolate chips, and press it all into the dish firmly with a fork.
  • Bake for about 30 minutes, until lightly browned. Cool completely before cutting into about 16 bars. Devour!


If you want to attempt a lower-fat version, try replacing the margarine with 2 tablespoons of aquafaba (liquid from canned chickpeas) or any plant milk.
The exact nutrition will vary depending on the type of chocolate chips and other ingredients you use.


Serving: 1bar | Calories: 160kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Cholesterol: 0mg | Sodium: 71mg | Fiber: 0g