Christmas Cookie Week continues! Monday's recipe was for Coconut Pecan Chocolate Chunk Cookies. Today I'm getting even more decadent with these delicious Vegan Toffee Squares. Don't worry Mom, I popped some in the freezer for you and Dad!
I based these toffee bars on a traditional recipe from a Nova Scotia church ladies cookbook my mom gave me. I changed the middle layer to eliminate dairy and used light spelt flour for the base rather than traditional flour.
These make a lovely sweet treat for your holiday platter or cookie stand. My resident taste tester (ie. my 9-year-old daughter) said the base layer is the best. It's kind of like a shortbread cookie. I have to say I'm okay with the sugary/pecan middle layer and the chocolate topping too!
Vegan Toffee Squares
Keywords: bake dessert vegan chocolate bars
- 1 ¼ cups light spelt flour
- ¼ cup organic sugar
- ½ cup vegan margarine
- 1 cup packed brown sugar
- ¼ cup vegan margarine
- 4 tsp soy milk or other non-dairy milk
- ¼ cup pecans, chopped
- 2 squares semi-sweet chocolate
- 2 Tbsp vegan margarine
Line an 11x7-inch pan with parchment paper. (Use an 8x8-inch pan if you want thicker squares.)
In a medium bowl, combine flour, sugar and margarine. Press evenly into pan.
Bake at 350°F for 20 minutes. Cool completely.
In a small pot, heat brown sugar, margarine and soy milk over medium heat. Stir frequently to avoid burning. Boil for one minute and remove from heat. Cool for 5 to 10 minutes.
Pour over the base and spread with a spatula. Sprinkle with pecan pieces.
Place chocolate squares and margarine in a small pot over low heat. Stir until combined. Pour evenly over second layer.
Chill and cut into squares.
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Join the Christmas Cookie Week fun - be sure to have a look at the other Christmas cookies that my fabulous blogging friends have posted today.