Vegan Caramel Bars

BarbaraBarbara Shaurette

ingredients

  • For the Crust:
  • 1 cup of Earth Balance
  • 1 cup light unbleached or white beet sugar
  • 1 1/2 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
  • 3 1/2 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
  • 1/4 cup of soy creamer (you can use soy milk also)

directions

  • 1

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

  • 2

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

  • 3

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

  • 4

    your hands.

  • 5

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

  • 6

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

  • 7

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

  • 8

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

  • 9

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

  • 10

    heat stirring constantly until boiling. Once it is boiling using

  • 11

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

  • 12

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

  • 13

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

  • 14

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

  • 15

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

  • 16

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

  • 17

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

  • 18

    but look sugary and dissolve a bit.

  • 19

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

  • 20

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

  • 21

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

  • 22

    as well go through with it. :)

  • 23

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

  • 24

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

  • 25

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

  • 26

    the whole top.

  • 27

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

  • 28

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

  • 29

    served warm!

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