Can you ever really go wrong with the combination of brown sugar, butter & chocolate? I feel like I wouldn’t be able to trust anyone who argued against me on that one. But first I’d make them some of these Vegan Toffee Bars to prove them wrong.
I made these Vegan Toffee Bars with Woodrow over March break and teased on Instagram that I would share the recipe, but seeing how it takes me about 2 months to finish a task these days, I’m finally getting around to it today. These bars are made up of simple ingredients, that I promise, are going make any harbouring case of the Mondays disappear. This is another one of my grandmother’s recipes that is both delicious and easy. (Possibly too easy… as in the time it takes to read this post, you could basically have them whipped up and ready to go in the oven!)
Also did I mention they have only FIVE ingredients!
These are the perfect dessert to make with kids because of the simple ingredients, measurements and method. Reading and following recipes is not only fun but a great way to bring numeracy into real life. The best kind of math always involves chocolate, doesn’t it?
Warm from the oven these look and smell like one big, giant cookie and that’s kind of what they are. The chocolate is all warm and melty, and the bar itself is soft and fudgy. As they cool and finish setting up, they become much more firm. You’ll probably want to eat one while it’s warm and another once cooled. You know, for “quality control”.
My grandmother’s recipe calls for chocolate chips but I’ve been somewhat obsessed with chocolate chunks lately and so I used those here, chopping them up roughly before adding them – that way you get both big chunks and some smaller chocolate shavings mixed into the batter. The only real secret to these is not overbaking them – they’re done just before they look like they’re done.
I hope you have a chance to make and share these with someone you love soon. When you do, use the hashtag #cupcakesandkale so that I can see your creations too!
- 1 cup vegan butter
- 1 cup brown sugar, packed
- 1 tsp vanilla
- 2 cups all purpose flour
- ½ cup +2 tbsp non-dairy chocolate chips or chunks
- Preheat oven to 350F. Line an 8x8 baking dish with parchment paper and set aside.
- In a medium mixing bowl, cream together the butter and brown sugar. Stir in the vanilla.
- Mix in the flour until combined. The batter will be like wet sand. If using chocolate chunks, chop it roughly. Fold in ½ cup of the chocolate.
- Press into the prepared baking dish. Gently press the remaining chocolate into the top. Bake for 25-30 minutes. Let cool for 10 minutes in pan, then slice into 16 squares.