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
Sat Fat: 3.1g
You Might Also Like:
|White and Dark Double |
Chocolate Chip Cookies