Tuesday, December 3, 2013

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

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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    37 comments:

    1. AnonymousDecember 3, 2013 at 6:38 AM

      looking good again! I made the coconut pecan cookies today and they're great!

      ReplyDelete
      Replies
      1. JoKnowsDecember 3, 2013 at 8:45 AM

        Wow! You are quick. I'm so glad you are enjoying the cookies!! :)

        Delete
    2. Optimistic ExistentialistDecember 3, 2013 at 6:46 AM

      This is what I want for Christmas from you!! :) haha

      ReplyDelete
      Replies
      1. JoKnowsDecember 3, 2013 at 8:46 AM

        I would totally give you some Keith, but I don't think they would survive the trip! ;)

        Delete
    3. Mama SmithDecember 3, 2013 at 7:39 AM

      Love this cookie guide. Is there anything better than cookies?!

      ReplyDelete
      Replies
      1. JoKnowsDecember 3, 2013 at 8:46 AM

        No, there isn't. ;) I have even been having some for breakfast (for quality control purposes you know).

        Delete
    4. Ricki TreleavenDecember 3, 2013 at 8:23 AM

      Pinned it! I think this one will be a hit in our home this year. Thanks for including a vegan recipe!

      ReplyDelete
    5. Jo-Anna@APrettyLifeDecember 3, 2013 at 9:46 AM

      These look amazing! I didn't know it was possible to bake so many delicious vegan recipes! Thank you for sharing!

      ReplyDelete
      Replies
      1. JoKnowsDecember 3, 2013 at 12:53 PM

        Thanks Jo-Anna! Yes, you can pretty much make most baked goods vegan. :)

        Delete
    6. Angie@Echoes of LaughterDecember 3, 2013 at 12:24 PM

      Yum! I love toffee and chocolate together! Your vegan recipes are so out of this world Joann! Angie xo

      ReplyDelete
      Replies
      1. JoKnowsDecember 3, 2013 at 12:54 PM

        Thanks so much Angie! I appreciate your kindness. :)

        Delete
    7. ColleenDecember 3, 2013 at 2:01 PM

      Having sampled them last Christmas I have to agree with you not your taste tester----all the layers taste great.

      ReplyDelete
    8. Donna@anangloinquébecDecember 3, 2013 at 7:20 PM

      I am loving the vegan twist.

      ReplyDelete
    9. Grace @ Sense and SimplicityDecember 3, 2013 at 10:08 PM

      Oh man those look delicious. Did you have any trouble spreading the layers. I had a hard time with Nanaimo bars once and have steered clear of layered bars ever since.

      ReplyDelete
      Replies
      1. JoKnowsDecember 4, 2013 at 11:34 AM

        Not too much trouble, but there isn't a ton of chocolate for the top layer, so I had to tilt the pan to get it to spread! :)

        Delete
    10. BexDecember 4, 2013 at 1:17 AM

      Once I got my stuff organized, i will definitely copy all these recipes. Thanks in advance Jo! Have a blessed holiday!

      Kisses,
      Bex
      Personal Style Blog

      ReplyDelete
      Replies
      1. JoKnowsDecember 4, 2013 at 11:34 AM

        Enjoy them Bex! Have a wonderful holiday too!

        Delete
    11. UnknownDecember 19, 2015 at 8:07 AM

      Hi there! These sound great! Question: How much is a square of semisweet chocolate? Is it measured in ounces? Could I use chocolate chips instead?

      ReplyDelete
      Replies
      1. JoKnowsDecember 19, 2015 at 9:59 AM

        I'm glad you like them! I don't have a box of squares with me right now, but I believe each square is 1 ounce. You could absolutely use chocolate chips!!! Enjoy!

        Delete
    12. KarmaDAugust 2, 2016 at 6:29 PM

      I just made this recipe in an 11x7 pan and feel that it was much too large for the portions allotted. I also experienced issues using my vegan Becel Margarine, I should know better but Butters are about 20% water and every time I try to make a toffee, caramel or any melted butter and sugar concoction, I end up with oily undissolved sugar. I wish I'd trusted my instincts and added some water. The chocolate layer should be doubled fr this particular recipe... I'm just about to make a second batch now.

      ReplyDelete
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