1 cup vegan baking margarine, at room temperature
1 cup confectioners sugar
2 teaspoons vanilla extract
2 cups Unbleached All-Purpose Flour
Pinch of salt
Preheat your oven to 180°C. Spray your pan lightly with cooking spray, or line with parchment, and set aside.
In a medium-sized bowl, beat together the margarine, sugar and vanilla. Add the flour. At first, the mixture may seem dry, but it will come together as you continue to beat at medium speed.
Take the dough and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.
Bake the crust until it is lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
2 cups caramel, cut into small chunks
3 tablespoons coconut cream
Vegan Caramel Recipe
1 cup margarine
2 cups sugar
2 cups milk alternative
1 cup maple syrup, agave or any other syrup
1 t vanilla
1 tsp salt
Grease and line a pan with parchment. Place all ingredients (except vanilla) in a large saucepan. Bring ingredients to a boil stirring often. Cook over medium heat while stirring.
Remove from heat and stir in vanilla. Pour into lined baking pan.
Allow to cool completely. Snip into pieces using clean kitchen shears or slice with a knife. Wrap individually with waxed or parchment paper. Makes ±100 pieces
If you want to store it and use it to pour as a caramel sauce over ice cream or confectionary, pour the finished mixture into a glass jar. Warm the jar in a pan of hot water before pouring over ice cream or cake.
For Twix, Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
3 cups chopped vegan dark chocolate, melted
1 tablespoon vegetable margarine (optional)
Melt the chocolate slowly in a double boiler. If it seems very thick, add a tablespoon of margarine to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. It's best to store these bars in the refrigerator.
These bars can also be cut and dipped in chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.