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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 311.2
  • Total Fat: 13.8 g
  • Cholesterol: 0.3 mg
  • Sodium: 353.2 mg
  • Total Carbs: 51.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.1 g

View full nutritional breakdown of Not-Quite-Healthy and Not-Quite-Vegan Toffee Bars calories by ingredient
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Not-Quite-Healthy and Not-Quite-Vegan Toffee Bars

Submitted by: FREGGIEQUEEN
Not-Quite-Healthy and Not-Quite-Vegan Toffee Bars

Introduction

Adapted from the best food blog ever: www.peasandthankyou.com Adapted from the best food blog ever: www.peasandthankyou.com
Number of Servings: 9

Ingredients

    Toffee:

    1/4 c. vegan margarine (i.e. Earth Balance)
    1/4 c. organic sugar
    1/4 t. vanilla extract

    Shortbread Cookie:

    3/4 c. brown sugar
    1/2 c. vegan margarine (i.e. Earth Balance)
    1/2 t. vanilla extract
    1 1/4 c. whole wheat pastry flour
    1/2 t. salt
    1/2 t. baking soda
    1 t. baking powder
    2 T. non-dairy or organic milk
    1 c. non-dairy chocolate chips

Directions

"For toffee, combine margarine and sugar in a saucepan and heat over low heat.

You’ll want to get a sheet pan ready, lining it with Silpac or parchment.

Continue heating and stirring sugar mixture.

If you have a candy thermometer (I do not), you’ll want it to heat to 300 degrees.

Or, fill a dish with cold water. Put a few drops of your toffee mixture in the water when you suspect it is getting close. This was between minutes 6 and 7 for me.

Allow the candy to cool slightly and then feel the texture. You want it to be hard, yet still breakable, in the stage known as “hard crack.”

When you’ve reached this stage, add your vanilla, and spread the toffee mixture thinly over your Silpac or parchment, and allow to cool for about 20 minutes.

After the candy has cooled, you can start breaking it into shards.

For the bars, preheat the oven to 375 degrees.

Using a mixer, cream together brown sugar, margarine and vanilla.

In a separate bowl, combine flour, salt, baking soda, and baking powder.

Slowly add to wet mixture a little at a time. Add milk and fully combine.

Fold in chocolate chips and toffee pieces.

Press mixture into the bottom of an 8×8 pan that has been lightly sprayed with cooking spray.

Bake for 18-20 minutes. Allow to cool slightly before cutting into squares and serving."

To make fully vegan, substitute non-dairy milk for organic milk!

Number of Servings: 9

Recipe submitted by SparkPeople user JULESMCGEE.






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