Swirl in peanut butter, add a fudge or raspberry jam layer, prime with toasted coconut and flaky salt … the choices are countless with this adaptable recipe from the Vegan Chocolate Treats cookbook.
What you want:
1¼ cups flour
½ cup room temperature vegan butter
⅓ cup sugar
⅓ cup packed brown sugar
3 tablespoons almond milk
1 teaspoon vanilla extract
½ cup mini vegan chocolate chips
For topping:
2 cups vegan chocolate chips
What you do:
- Line a 9 x 5-inch baking pan with parchment paper, leaving an inch overhang. Or use two 9 x 5-inch silicone chocolate molds.
- Preheat oven to 350 levels and on a rimmed baking sheet, unfold flour. Toast in oven for five minutes.
- For the cookie dough, in a big bowl, add butter, sugar, and brown sugar and beat with an electrical mixer till clean, about 1 minute. Add almond milk and vanilla and beat till mixed, about 1 minute. Stir in flour and mini chocolate chips. Press cookie dough evenly into backside of every mould or into backside of pan.
- For the topping, in a microwave-safe bowl, soften chocolate chips in microwave, stirring often. Pour chocolate over cookie dough and place in freezer for 15 to twenty minutes. Pop bars out of molds or use parchment paper to take away block of bars from pan and minimize into 12 items. Retailer bars in fridge.
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