This may be a vegan recipe, but these may also be some of the most delicious homemade treats I’ve ever experienced. Don’t want to give in to that ‘vegan-tree-hugger-tofu-shmofu’ crap? Substitute the margarine, soy milk & vegan chocolate chips for the real deal, and stop your whining. The succulent combination of the snappy shortbread, the chewy caramel & the delicious, melt-in-your-mouth chocolate – ingredients listed below – will likely do the trick!
Shortbread base:
- 1/2 cup vegan margarine
- 1 cup flour (half whole wheat gives a nice crunch)
- 6 tablespoons sugar
Caramel Filling:
- 1/2 cup sugar
- 2 tablespoons molasses
- 3 tablespoons water
- 1/2 teaspoon salt
- 1 cup nondairy milk (I use soy)
- 1/4 cup cornstarch
- 1 teaspoon vanilla
- 1 teaspoon butter flavoring, optional
Chocolate coating:
- 2 cups vegan chocolate chips
- 2 teaspoons canola or olive oil
Find the expanded ingredients list, recipe and some tips & tricks from the chef on VegWeb.com
