Vegan Caramel Bars

  • For the Crust:

  • 1 cup of Earth Balance

  • 1 cup light unbleached or white beet sugar

  • 1½ cups confectioners’ sugar, sifted (you can make vegan powdered

  • sugar pulsing the raw cane sugar in your food processor or blender

  • with a tablespoon of cornstarch)

  • 1 teaspoon salt

  • 3½ cups unbleached all-purpose flour (you can use whole wheat

  • pastry flour too)

  • For the Filling:

  • 1 cup raw cane sugar

  • 1 cup light corn syrup

  • 4 tablespoons Earth Balance

  • 1 cup coconut milk

  • ¼ cup of soy creamer (you can use soy milk also)

  • 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!

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