Vegan Caramel Bars

Start by making the crust, mix the Earth Balance and sugars using a

handheld or upright mixer until creamy. Slowly add in the flour, the

mixture will be crumbly but be able to form a ball if you gather it in

your hands.

Preheat your oven to 325 degrees F, and lightly spray your 9×13 pan.

Press about half of the dough into the bottom of the pan. Bake this

for 25 minutes, it will still be very pale….like shortbread.

Let this cool while you make your caramel filling. In a sauce pan add

all ingredients for filling except the soy creamer. Heat on medium

heat stirring constantly until boiling. Once it is boiling using

either a candy thermometer (or glass of cold water nearby) boil until

the temp is 245 degrees F. I don’t have a thermometer and the hole

“hard/soft ball” thing always scared me….after it is boiling for about

3-5 minutes every now and then you can drop a bit of the caramel into

the cold water. The caramel is done when the drop in the water stays

together. If you pull it out of the water it will even look like

caramel! Otherwise the caramel will kind of just sink to the bottom

but look sugary and dissolve a bit.

Once the caramel is done remove it from the heat. As it cools it will

become thicker and stiffer. Resist the urge to just eat the caramel

and screw the bars. Remember the bottom crust is already baked, might

as well go through with it. :)

While the caramel is still warm and stir able add the soy creamer and

stir until its fully mixed it. Then pour/spread the caramel onto the

cooked bottom crust. Then take the remaining dough and crumble it over

the whole top.

Bake it on 325 degrees F for about 35 minutes. The caramel will become

bubbly and leak out of the sides of the topping a little bit. Best

served warm!