Karen's Cave Kitchen
Miracle Max Cookie Bars
My oldest son, Max, is a Paleo skeptic ... he's been a nay-sayer basically since we started this new way of eating over a year ago. Since he's away at college, he misses lots of what we eat here. But whenever he's home, he eats what I cook. Mostly, he really loves it all. But he said to me recently in his man-voice, "Mommy, there are some things you just can't 'do Paleo' ... like dessert." So, of course, I needed to prove him wrong. I made these cookie bars a few weekends ago when he was home and he asked to try one. He looked at me as he inhaled it and said, "There's NO way that's Paleo". I just smiled sweetly and said, "If it's in this house,
it is." He wanted to know how quickly the recipe would be on this website. For you, my Max ...
2 Tblsp Ghee
2 1/2 lbs White Onions, sliced
1 Tblsp Fresh Garlic, chopped
The Juice of One Fresh Lime
1/2 cup Dry Red Wine
2 cups Beef Stock, organic & free range
1/2 tsp Dried Thyme
One Bay Leaf
1 tsp Sea Salt
1 tsp Black Pepper
1 1/2 cup Chopped Raw Pecans
1 1/2 cups Dark or Semi Sweet Chocolate Chips (Enjoy Life)
1/2 cup Finely Shredded Coconut
3 Eggs (cage free and brown)
3 Tblsp Melted Grass-fed Butter
3/4 cup Honey (local, raw and unfiltered)
Directions - For Crust
Combine melted butter, honey and vanilla in a small bowl. Combine all dry ingredients in another small bowl. Combine the two together and mix with a fork for a dough like consistency. Grease a 9 x 9 baking dish. Press the crust flat into the bottom of the baking dish. Set aside.
Directions - For Filling
Preheat oven to 350°
Combine all filling ingredients
and mix thoroughly.
Pour the filling over the crust and give it a few shakes until it settles evenly.
Bake on upper oven rack for 30-35 minutes until golden brown. Time will vary depending on your oven. The edges will puff up and the center may look slighty gooey, but will set upon standing. Allow to cool for 20 minutes. Cut into desired squares and serve warm.