Yield: 24-36 squares
The only trouble is that the “glue” that holds the whole thing together is condensed milk. I’ve researched vegan substitutions, but none appeal. I’m not sure why it hit me, but I had almost a whole can of Cream of Coconut left over after using a tiny amount in another recipe and I wondered if it could be substituted for the condensed milk in this recipe since coconut is part of the flavor profile. Plus the consistency and sweetness are very similar, at least as I recall. So, I made the original recipe, substituting the Cream of Coconut, and I’m pleased to share the habit-forming results here. For better or worse (if you lack self-control!), this old standby is now certified vegan. If this is old news to you vegans out there, my apologies, as it was a break-through for me!
One note of caution about graham crackers: Honey Grahams, as the name implies, contain honey. But I was surprised to learn that the cheaper “store” brands of even the regular graham crackers contain dairy such as buttermilk. The plain name-brand graham crackers, though, are vegan.
1/2 cup vegan butter (I like Earth Balance)
1 1/2 cup vegan graham cracker crumbs
1 cup pecan pieces or coarsely chopped pecans
1 cup vegan chocolate chips
1-3.5 ounce can shredded coconut
1 1/4 cups Cream of Coconut (about 14 ounces)
Preheat oven to 350 degrees. Place butter into a 9 x 13 inch pan and slide into the oven for a few minutes during the preheat to melt. Remove from oven and sprinkle crumbs over the butter in an even layer. Do the same with the pecans, followed by the chips and then the coconut. Pour the Cream of Coconut over the entire concoction; there should be enough to completely cover. Bake for 25 minutes and cool in pan for at least 15 minutes before cutting. Store any leftovers tightly covered.
July 8, 2009 at 2:35 am
These look great, I love veganizing childhood favorites. Thanks for the recipe!
July 8, 2009 at 7:52 am
You are welcome and thank you! It really is satisfying to successfully veganize foods you thought were "history" isn't it? I was actually a little nervous while these baked and then cooled because I so badly wanted it to work. My patience paid-off as they are almost identical to the real deal. Enjoy!
August 31, 2009 at 6:52 pm
I have been craving these things for weeks, so I googled a little and here I am! I have made them, also including the Food Lion butterscotch chips, and they are AMAZING. 🙂 Thanks for posting this!
August 31, 2009 at 8:43 pm
I'm so glad to have helped you satisfy your craving! I've got to get myself to Food Lion at your recommendation. There's one right down the street. Thanks for commenting!
April 8, 2010 at 7:50 pm
Is Cream of Coconut canned coconut milk?
Thanks!
April 8, 2010 at 7:55 pm
Nope. Very different and can't be substituted for each other. Cream of Coconut is canned too, but usually found with drink mixers, as its used in some tropical "adult beverages." It's very thick and very sweet, like condensed milk, which is why it's such a great substitution.
April 23, 2010 at 12:04 pm
Oh,wow! I just posted about making these bar cookies with cream of coconut. I did the same thing that you did, even down to using pecans. The thing I did differently was use unsweetened coconut and I used tea biscuits (egg free, dairy free) instead of grahams. I should have googled before I baked and I would have seen your post first! I have linked to you in my comments now in response to a question about whether or not coco lopez is vegan.
April 24, 2010 at 7:19 am
Great minds think alike! They are plenty sweet without the sweetened coconut, but my grocery store didn't have any that day. I don't know about you, but I've found that it's sometimes necessary to make sure folks don't get coconut milk and coconut cream confused. Thanks for stopping by!