Description
A pantry version of your favorite candy bar! But also, vegan and gluten-free for all you guys and gals like me!
Ingredients
Scale
Shortbread
- 3/4 cup of sugar
- 1/2 cup of vegan butter
- 1 tsp of vanilla extract
- 1 1/3 cup of gluten-free flour
- 1 tsp of baking powder
- 1/2 tsp salt
Caramel:
- 3/4 of a jar of Bloom vegan caramel
Chocolate
- 1/3 cup of vegan chocolate chips
- 1/2 tsp of coconut oil
Instructions
- Pre-heat your oven to 350°F and lightly butter your loaf pan (you can use a square 8×8 as well – the cookie won’t be as thick)
- In your bowl with a hand mixer or a stander mixer, cream your butter and sugar until fluffy
- Next add your baking powder, salt and vanilla extract
- Finally, add in your gluten-free flour, until a dough forms
- Put the dough into your prepared loaf pan and bake for 30 minutes until golden on the edges
- Let your cookie cool completely and warm up your caramel either in the microwave for 15 seconds or using a double boiler so your caramel is easily spreadable
- Once your cookie is cool, pour your melty caramel overtop and place into the fridge for 40 minutes to chill
- Once your caramel has set, melt your chocolate chips with your coconut oil and still until combined
- Using a fork, drizzle over the caramel topping and let chill another 30 minutes
- Keep in the fridge until you are ready to eat
- Enjoy!