CHOCOLATE PEANUT BUTTER FUDGE
SERVES 16 2-INCH SQUARES
FOR THE SHORTBREAD:
1⁄2 cup vegan margarine
1 1⁄2 cups all-purpose flour
1⁄3 cup sugar
1⁄4 tsp salt
FOR THE FILLING: 1⁄3 cup brown sugar
1⁄4 cup sugar
4 tbsp vegan margarine
1⁄4 cup agave
2 tbsp soy, almond, or rice milk
2 cup pecans, toasted and roughly chopped
1 tsp pure vanilla extract
FOR THE FILLING:
NUTRITIONAL VALUES
Calories: 249kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 40.7g
Protein: 4.7g
Sugar: 7.6g
Sodium: 104mg
METHOD
To make the shortbread:
Preheat the oven to 180°C/350°F. Line an 8-inch square baking pan with parchment paper that is long enough to overhang the edges.
In a food processor, combine margarine, flour, sugar, and salt until crumbly. Bake for 25 minutes after pressing firmly into the prepared pan. Remove from oven and set aside to cool.
To make the filling:
Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce the heat to low and allow to simmer for 5 minutes. Remove from the heat and stir in the pecans and vanilla extract. Spread the filling over the shortbread crust. Allow to cool completely before chilling in the refrigerator for 8 hours or overnight, until the filling has set.
When the bars have chilled and set, lift the parchment paper to release them from the pan and unmould them. Cut the dough into 2-inch squares with a sharp knife.
Preheat the oven to 180°C/350°F. Line an 8-inch square baking pan with parchment paper that is long enough to overhang the edges.
In a food processor, combine margarine, flour, sugar, and salt until crumbly. Bake for 25 minutes after pressing firmly into the prepared pan. Remove from oven and set aside to cool.
To make the filling:
Bring brown sugar, sugar, margarine, agave, and non- dairy milk to a boil in a medium saucepan. Reduce the heat to low and allow to simmer for 5 minutes. Remove from the heat and stir in the pecans and vanilla extract. Spread the filling over the shortbread crust. Allow to cool completely before chilling in the refrigerator for 8 hours or overnight, until the filling has set.
When the bars have chilled and set, lift the parchment paper to release them from the pan and unmould them. Cut the dough into 2-inch squares with a sharp knife.
RECIPE NOTES
Before serving, the bar cookies should be chilled in the refrigerator for 8 hours or overnight.
