Caramel pecan chocolate bars are like the sophisticated, saucy version of candy bars.
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup vegan butter, softened
3/4 cup brown sugar
3 tablespoons molasses
1/4 cup vegan butter
1/2 cup corn syrup
1/4 cup full-fat coconut milk
6 ounces silken tofu
2 tablespoons cornstarch
1/2 tablespoon vanilla extract
1/2 teaspoon orange zest
2 cups pecans
3/4 cup semisweet chocolate chips
1 cup brown sugar
1/2 cup full-fat canned coconut milk
1/2 teaspoon salt
3 tablespoons soy milk
1/4 cup chocolate chips
1/2 tablespoon butter
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Preheat oven to 350 degrees. Line an 8x8 square baking pan with parchment paper.
Prepare the crust: In a medium mixing bowl, whisk together the flour and powdered sugar, then add the softened butter. Cut the butter into the dry ingredients with your fingers or a rubber spatula until dough just comes together. Press the crust into the bottom of the baking pan. Set aside.
In a medium saucepan on medium heat, combine the brown sugar, molasses, vegan butter and corn syrup. Cook for 3 to 4 minutes, or until the sugar has dissolved. Remove from heat and set aside.
In a food processor, pulse together the coconut milk and tofu until smooth. Add in the cornstarch, vanilla extract, orange zest and brown sugar mixture and pulse together until completely smooth, scraping down the sides to ensure all ingredients are thoroughly mixed. Set aside.
Sprinkle the pecans evenly on top of the crust. Pour the caramel filling over the pecans, making sure the whole surface is covered. Sprinkle the chocolate chips evenly on top.
Bake for 40 to 45 minutes, or until the filling looks set. Place on a cooling rack, and allow to cool at room temperature for 1 hour. Place in fridge for at least 2 hours so the filling can firm up.
Prepare the caramel drizzle: In a medium nonstick saucepan over medium heat, stir together the brown sugar, coconut milk and salt. Cook for 10 minutes, stirring occasionally until a caramel sauce forms. Transfer to a bowl and place in fridge.
Prepare the chocolate drizzle: In a small saucepan, cook soy milk until it just starts to boil. Remove from heat and stir in chocolate chips until completely melted. Mix in the butter. Transfer to a medium bowl.
To assemble: After the bars have set in the fridge, drizzle on the caramel sauce, followed by the chocolate sauce. (You can use two squirt bottles for this step to ensure an even drizzling, or you can use two spoons for each sauce.) Cut into bars and enjoy!