I made these from joyofbaking
If I make these again I’ll for sure get a 9×9 pan, I only have an 8×8 pan and I use it most times when 9×9 is called for with no problems. But the base of the bar is slightly thicker and softer than I’d want it to be.
September 18th, 2011
Nanaimo bar
Bottom Layer:
1/2 cup (1 stick) (113 grams) vegan earth balance margarine
1/4 cup (50 grams) granulated sugar
1/3 cup (30 grams) unsweetened cocoa powder
4 tablespoons egg whites beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) graham cracker crumbs
1 cup (65 grams) coconut (unsweetened)
FILLING:
1/4 cup (56 grams) unsalted vegan earth balance margarine melted
3 tablespoons soy milk
5 tablespoons vanilla custard powder (Bird’s)
1/2 teaspoon pure vanilla extract
2 cups (230 grams) powdered sugar (confectioners or icing) sugar
TOPPING:
4 ounces (115 grams) semisweet vegan chocolate chips
1 tablespoon (14 grams) unsalted vegan earth balance margarine
( baking directions from joyofbaking.com)
Cooking spray a 9 x 9 inch (23 x 23 cm) pan.
BOTTOM LAYER: In a saucepan over low heat, melt the (margarine). Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 – 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, and coconut.Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).
FILLING: In your electric mixer cream the (margarine). Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and (margarine). Spread over the filling and refrigerate.
TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
May 2nd, 2011
keylime pie squares
Ingredients
1 cup earth balance vegan margarine, softened
1/2 cup white sugar
2 cups all-purpose flour
April 4th, 2011
vegan samoas cookie bars
just like the girl scout cookie.
I used caramel recipe instead of the caramel squares you can buy in stores.
1 1/4 cup almond milk
1 cup agave syrup
1/4 cup water
1 cup sugar
1/4 cup vegan earth balance
add almond milk, agave, water, and sugar
with a candy thermometer whisking periodically, heat up the mixture at medium heat until the thermometer reads a little higher than ‘soft ball’
add margarine after it has heated to full temperature
pour hot caramel in a lined pan, with parchment or foil. and put in freezer until hardened
Cookie Base:
1/2 cup sugar
3/4 cup vegan earth balance margarine
1 teaspoon egg replacer with 2 tablespoons of water
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
mix until crumbly, press into prepared 9×13 pan(oiled, silpat, or parchment)
preheat oven 350
bake for 15-20 minutes or until slightly brown on the edges.
Topping:
3 cups shredded coconut (unsweetened)
12-oz home made caramel
3 tbsp soy milk or almond milk
10 oz. vegan chocolate chips
Preheat oven to 300. Spread coconut evenly on a baking sheet, toast for 15minutes,until coconut is lightly browned. Cool on the baking sheet.
melt the caramel with the milk in a pot on a medium heat, when smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a knife(be sure to take off of you non stick mat!)
melt the chocolate chips in a microwave, or double boiler. spread on the cookie bottoms and sides! yum. place back onto non stick mat and put them in the fridge or freezer, until chocolate has hardened! you can put a squiggly of chocolate on top as well, I didn’t though..
ENJOY!
July 3rd, 2010
Oatmeal cranberry chocolate chip cookie bars
Perfect easy treat for BBQ’s , beach days and parties!
All you need is one jelly roll pan and you get 40 cookies
2 cups of flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vegan margarine (earth balance)
1 1/2 cup white sugar
1/2 cup light brown sugar
2 eggs
1 cup dried cranberries
2 cups oats
1/2 cup chocolate chips
-Mix eggs,baking soda, baking powder, salt,margarine and sugars together until smooth.
-Slowly add oats and flour, mix until fully combined.
use an ungreased clean jelly roll pan[aprx 10.5" x 15.5"], but if your jelly roll pan is black in disrepair like mine, line it with parchment paper first.
Plop on down all the dough and just work it flat and even in the pan with your hand, you can use a spatula but I found the dough was sticking to my spatula . It was just easier to use my clean hands.
Once all even and in all the corners preheat oven to 350F
Bake for 18-20 minutes until it is golden brown on top.
Take out of oven and let cool down. over turn pan, or lift parchment paper off, and cut into desired square sizes.
Yummmmy!
