These actually started off as something altogether different: vegan millionaire's shortbread. I tried this recipe here but sadly, my caramel layer did not turn out. I got an almost crispy fudge layer instead but it was still delicious! What we all loved about it though was the melt in the mouth shortbread layer with the chocolate so I thought I would simply combine the two in an easy to make bar.
These have been very popular with us lately, once, I replaced the vanilla with almond extract for a dark chocolate almond bar - which was very good too. They get the melt in the mouth texture from the cornstarch, in the same way melting moments or Mexican wedding cakes do and while they hold together just fine I still wouldn't recommend packing these in a lunch or to send away as gifts :-)
Chocolate Chip Shortbread Cookie Bars
• 150g vegan butter
• 75g golden caster sugar
• 150g plain flour
• 150g cornstarch (cornflour)
• 1 tsp vanilla
• 1/4 tsp salt
• 150g plain vegan chocolate (semi-sweet) chopped or use chips.
Preheat the oven to 200C and line an 11.5" x 8" jelly roll pan with baking paper. Place everything but the chocolate into a food processor and process until you have a crumbly mixture. Transfer to a bowl and stir in the chocolate chips. Tip the mixture into the pan and press down until it fills the pan and is even. Bake for 12 minutes and cool on a wire rack. Slice into 16 bars.
Source: Based on The Veggie Blog's Millionaire's Shortbread.
Nutritional Information: based on 1 bar out of 16
Calories: 184
Protein: 1.5g
Fat: 8.4g
Sat Fat: 3.1g
Carbs: 25.2g
Sugar: 9.2g
Fibre: 1g
Sodium: 9.2mg
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These look way too good! I love shortbread bars. Sometimes it's a good thing that things don't turn out exactly like you wanted them, no?
ReplyDeleteAbsolutely! I think some of my favourite recipes have been "failures" lol!
DeleteWhat pan do you mean you used? And how do you work this recipe without a food processor? Looks amazing!
ReplyDeleteI used an 11.5 inch by 8 inch jelly roll pan, so a pan that is only about an inch deep. You could use a more standard 13 x 9 inch pan but they will be a little thinner. Without the food processor you could either cut the margarine in with a pastry cutter or 2 knives or crumble it in with your hands until as fine as you can get it. I haven't tested it this way though so can't say how different the texture will be. Good luck!
DeleteLooks delicious! I reckon I could eat about 100 of them. How awesome.
ReplyDeleteHaha, thanks :-) I've probably come close to that at this point!
DeleteThese look ridiculously delicious!!
ReplyDeleteThanks Richa! They truly are :-)
DeleteI don't usually comment on recipes but I had to for this beauty- genuinely one of the best sweet things I've ever eaten, and so so simple! I hand-blended the ingredients and even then it only took about 30 mins from measuring to serving. I sprinkled a little bit of sugar on the top too, for extra decadence.
ReplyDeleteFab.
Oh that's lovely!! Thank you so much for commenting Rae! So glad you like it and thanks for letting me know that hand blending works just fine :-)
DeleteWhen you call for vegan butter, do you mean hard (block) margarine or vegan spread, eg Vitalite?
ReplyDeleteHi Julianne! I mean vegan spread here, I use Vitalite :-)
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