I have long overlooked the bar. Easier than a cake, just as tasty as a cookie and easy to make in stages (hello cooking with a newborn).
There is some tinkering to be done with the millionaire bars to make them the bar that I dreamt of but they are still pretty damn good. Will write back with edits if I perfect them.
The rocky road bars are IN CRE DIB LY EA SY. like holy shit so easy and people LOVE THEM. Make em both!
PECAN DATE MILLIONAIRE BARS
- shortbread layer:
- 3/4 c. earth balance, softened
- 1/2 c. brown sugar
- 2 c. flour
- 1/3 c. chopped pecans
- date caramel layer:
- 3 c. pitted dates
- 2 tsp vanilla extract
- big pinch of sea salt
- 1/4 c. earth balance
- chocolate ganache layer:
- semi-sweet chocolate (discs or chopped up)
- coconut cream
cocoa powder for dusting (optional)
for shortbread: combine all! it will look a little dry but if you squeeze a handful it should stick together. Press it into a 13×9 inch parchment lined pan. Bake for 20 minutes at 350 or until edges start to turn golden. Cool.
for caramel: blend it all up in a food processor or blender and add warm water as needed to make it spreadable (this amount will depend on how dry or sticky your dates are). spread over the shortbread and refrigerate while you make the next bit.
heat coconut cream until just under a boil. remove from heat and stir into the chocolate until smooth. gently spread it over the caramel and refrigerate to harden. dust with cocoa if that interests you. cut and serve!!
ROCKY ROAD BARS
1/2 c. earth balance
1 lb semi sweet chocolate
1 bag of vegan marshmallows (Dandies are good), maybe 1 1/2 c?
2 c. nuts (i used walnuts and almonds)
Melt the butter and choco in a double boiler and cool until warm but not hot. stir everything together into an 8×8 parchment lined pan and refrigerate until solid. slice and serve (keep in the fridge).