Vegan Toffee Squares

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

by Joann MacDonald

Keywords: bake dessert vegan chocolate bars

6057385

Ingredients

For the base

• 1 ¼ cups light spelt flour
• ¼ cup organic sugar
• ½ cup vegan margarine

For the middle layer

• 1 cup packed brown sugar
• ¼ cup vegan margarine
• 4 tsp soy milk or other non-dairy milk
• ¼ cup pecans, chopped

For the top layer

• 2 squares semi-sweet chocolate
• 2 Tbsp vegan margarine

Instructions

For the base

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.

For the middle layer

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.

For the top layer

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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