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!
