Vegan Caramel Nut Bars
Just because these are Vegan doesn't mean they taste like cardboard. In fact, if you didn't know they were Vegan, you wouldn't be able to tell (feel free to use regular unsalted butter and milk if you would prefer to go the "regular" route). These are incredibly simple and after one bite you'll be glad you made them.
Vegan Caramel Nut Bars
Crust
2 1/2 cups flour
1 1/4 cups brown sugar
1 cup Earth Balance margarine
Topping
1 1/2 cups brown sugar
1/2 cup flour
1 cup water
1/2 teaspoon salt
2 tablespoons Earth Balance margarine
2 tablespoons soy milk
1 teaspoon vanilla extract
1 tablespoon flour
2 cups mixed salted nuts
- Preheat oven to 375 degrees. Line a 9x13 pan with parchment paper.
- In a medium sized bowl, whisk together the flour and brown sugar needed for the crust. Add the margarine in small chunks and mix with a pastry cutter until it resembles small crumbs. Pour it all into the baking pan and spread evenly, pressing down with your hands. Place in preheated oven and bake for 15-22 minutes, or until slightly golden brown. Remove from oven and set aside to cool.
- While crust is baking, begin assembling your caramel sauce. In a small bowl whisk together the brown sugar and 1/2 cup flour. In a small saucepot, bring the water to a boil over medium high heat. As soon as the water comes to a boil, add the sugar and flour mixture and whisk in. Reduce the heat to medium and boil slowly for 5-6 minutes. Stir only occasionally to scrape the bottom and the sides. The liquid should thicken quite a bit. Remove from heat and whisk in the salt, margarine, soy milk, vanilla and remanining tablespoon of flour.
- Pour caramel sauce over the prepared crust and spread evenly with a spatula. Sprinkle the top with the salted nuts and bake for another 10 minutes. Remove and let cool completely before serving.
Vegan Caramel Nut Bars
Crust
2 1/2 cups flour
1 1/4 cups brown sugar
1 cup Earth Balance margarine
Topping
1 1/2 cups brown sugar
1/2 cup flour
1 cup water
1/2 teaspoon salt
2 tablespoons Earth Balance margarine
2 tablespoons soy milk
1 teaspoon vanilla extract
1 tablespoon flour
2 cups mixed salted nuts
- Preheat oven to 375 degrees. Line a 9x13 pan with parchment paper.
- In a medium sized bowl, whisk together the flour and brown sugar needed for the crust. Add the margarine in small chunks and mix with a pastry cutter until it resembles small crumbs. Pour it all into the baking pan and spread evenly, pressing down with your hands. Place in preheated oven and bake for 15-22 minutes, or until slightly golden brown. Remove from oven and set aside to cool.
- While crust is baking, begin assembling your caramel sauce. In a small bowl whisk together the brown sugar and 1/2 cup flour. In a small saucepot, bring the water to a boil over medium high heat. As soon as the water comes to a boil, add the sugar and flour mixture and whisk in. Reduce the heat to medium and boil slowly for 5-6 minutes. Stir only occasionally to scrape the bottom and the sides. The liquid should thicken quite a bit. Remove from heat and whisk in the salt, margarine, soy milk, vanilla and remanining tablespoon of flour.
- Pour caramel sauce over the prepared crust and spread evenly with a spatula. Sprinkle the top with the salted nuts and bake for another 10 minutes. Remove and let cool completely before serving.