Chocolate Toffee Bars


Chocolate and caramel on a shortbread crust. These Chocolate Toffee Bars are rich and delicious! My husband took them to work and his coworker like them so much that his wife had to send back the message that she can cook well, too!


Servings: 16 bars (depending how you cut them!),
Duration: about 30 minutes

Utensils: 8-inch square pan, saucepan, double boiler, parchment paper
Cooking surface: Stove top and oven
Oven Temperature: 350 degrees



1 cup flour

1/2 cup chilled vegan margarine

1/3 cup powdered sugar

1/2 teas ground cinnamon



1 cup brown sugar

1/4 cup vegan margarine

4 teas soy, almond or rice milk



1 cup semisweet chocolate chips (dairy-free)



Preheat oven to 350 degrees and line the pan with parchment paper so that it hangs over the edge.


Shortbread Crust:
Cut flour, margarine, powdered sugar and cinnamon together until crumbly and press into the bottom of the pan on top of the parchment paper. Bake about 20 minutes or until the edges are golden brown. Remove from oven and let cool and chill in the frig.


Caramel center:

toffee2.jpgIn a saucepan heat the brown sugar, margarine and nondairy mild over medium heat stirring frequently. Once the sugar begins to dissolve, increase the heat to medium high for a few minutes till it begins to boil. Remove from the heat and let it sit for 10 minutes. Pour over shortbread crust and chill.



Melt the chocolate chips in a double boiler. Spread the melted chocolate evenly over the caramel layer and return to the frig. Once the chocolate has solidified, lift the bars from the pan using the parchmentpaper and cut them into about 2 in squares.



These bars are very rich so in the end I cut them smaller than two inches and we still nearly cleared the pan before the day was over! Chocolate and caramel - my favorites!


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