Category Archives: snack

No Bake Key Lime Pie Parfaits

No Bake Key Lime Pie Parfaits

No Bake Key Lime Pie Parfaits

It’s hot all over right now. Definitely too hot to turn on the oven. And it’s hard to concentrate on creating dessert, but a yummy treat does make me feel better. The answer to the dilemma is a no-bake sweet.

When I was a kid I would make a key lime pie whose recipe was on the package of a pre-baked pie shell. It was so simple to make, providing quick gratification without working up a sweat. It seemed perfect, so I dug up the recipe.

After I found vegan versions of the ingredients I had a revelation. The pie could be deconstructed for a fun, somewhat elegant, and still easy dessert. I mixed the base, layered the ingredients in a glass, and the Key Lime Pie Parfait was born.

key lime pie parfait ingredients

key lime pie parfait ingredients

Until next time, happy non-baking!

No Bake Key Lime Pie Parfaits
Print Recipe

No Bake Key Lime Pie Parfaits

It’s hot all over right now. Definitely too hot to turn on the oven. And it’s hard to concentrate on creating dessert, but a yummy treat does make me feel better. The answer to the dilemma is a no-bake sweet.
Course: Dessert
Cuisine: Vegan
Keyword: Key Lime, No Bake, Pie, Summer, Sweetened condensed milk, Whipped Topping
Servings: 6
Author: The Decadent Vegan Baker

Ingredients

  • 1 can vegan sweetened condensed milk
  • 5 ounces frozen limeade concentrate from a can thawed slightly (see note)
  • 1 container vegan whipped topping thawed per package directions
  • cookies for layering such as graham crackers, chocolate or vanilla wafers, or Biscoff

Instructions

  • Place the sweetened condensed milk and limeade concentrate in a large bowl and mix well. Using a spatula, fold in the whipped topping until combined. Refrigerate for one hour to allow filling to firm up.
  • Put as many cookies as desired in a plastic bag and gently bash with a large spoon until crumbs of various sizes remain. Place a spoonful of crumbs in the bottom of a parfait glass. Cover the crumbs with two spoonfuls of key lime filling. Repeat the layers, then finish with a sprinkle of topping. Repeat the process in fresh glasses until no filling remains. Serve immediately.

Notes

Note: You will not use an entire container. Make some refreshing limeade with the rest.

You Choose Layered Bar Cookie

you choose layered bar cookie

you choose layered bar cookie

Warmer weather means more social gatherings, and social gatherings mean you may be called upon to bring food for a small crowd. An easy to prepare and even easier to serve treat is a bar cookie. You load ingredients in a layer, then bake them in the pan you will be serving them in. Easy. Besides, these layered cookies will be a hit, making you a baking hero.

The concept of these bars is to choose a flavor combination that suits your mood, what’s in your pantry, and any dietary needs you follow. If the proportions remain the same, then this treat is basically foolproof. The combo for my bars was a riff on chocolate covered cherries, with crunchy pistachios to top them off. And, yes, I was a hero.

Until next time, happy baking!

Note: See Holiday Layered Magic Bars for Sweetened Condensed Milk recipe.

you choose layered bar cookie
Print Recipe

You Choose Layered Bar Cookie

Warmer weather means more social gatherings, and social gatherings mean you may be called upon to bring food for a small crowd. An easy to prepare and even easier to serve treat is a bar cookie. You load ingredients in a layer, then bake them in the pan you will be serving them in. Easy. Besides, these layered cookies will be a hit, making you a baking hero.
Course: Dessert, Snack
Cuisine: Vegan
Keyword: Baking, Bar Cookies, Chocolate, Cookie Crumb, dried fruit, Nuts, Recipe, Sweetened condensed milk
Author: The Decadent Vegan Baker

Equipment

  • 9 x 13-inch pan

Ingredients

  • ½ cup non-dairy butter melted
  • 1 (11 to 12-ounce) can non-dairy sweetened condensed milk, or make your own (see note)
  • 2 cups cookie crumbs such as graham cracker, vanilla wafer, or chocolate wafer
  • 2 cups baking chips such as chocolate chips or peanut butter chips OR no-nut M&Ms
  • 1 ½ cups dried fruit such as raisins, apricots, or cherries, chopped into small pieces if needed
  • 1 cup chopped nuts such as walnuts, pistachios, or peanuts

Instructions

  • Preheat the oven to 350°F with a rack set in the middle of the oven. Line a 9 x 13-inch baking pan with greased foil or parchment paper.
  • Stir together the melted butter and cookie crumbs in a medium bowl. Spread this into the prepared baking pan then press it down with a spatula.
  • Evenly sprinkle the chips or M&Ms over the cookie base. Sprinkle the dried fruit over top.
  • Pour the sweetened condensed milk evenly over everything. Sprinkle the nuts over top. (I do this last to keep the nuts crunchy.)
  • Bake for 25 to 30 minutes, or until you see liquid bubbling at the edges. Set the pan on a wire rack to cool the bars thoroughly. Cut when cool, although these are even better hours later when they have fully firmed up.
  • Store in an airtight container at room temperature for up to 1 week.

Notes

See Holiday Layered Magic Bars for Sweetened Condensed Milk recipe.

Easy Peanut Butter Cookies

There are times when I’m willing to make something that has 20 intricate steps and fills the sink with dirty dishes. This was not one of those times. For a simple baked good, peanut butter cookies come to the rescue!

For an easy and tasty treat I did some searching. I was scouring recipes that were vegan and some that had very few ingredients, when I realized that my needs fell somewhere in between. With a blending of ideas I created these yummy and undemanding cookies.

Until next time, happy baking!

Print Recipe

Easy Peanut Butter Cookies

There are times when I’m willing to make something that has 20 intricate steps and fills the sink with dirty dishes. This was not one of those times. For a simple baked good, peanut butter cookies come to the rescue!
Course: Dessert
Cuisine: Vegan
Keyword: Baking, Cookies, High Altitude, Peanut Butter, Recipe
Servings: 22 cookies
Author: The Decadent Vegan Baker

Ingredients

  • 1 cup creamy peanut butter
  • ½ cup firmly packed organic light brown sugar
  • ½ cup organic granulated sugar
  • 3 ounces almond milk at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt

Instructions

  • Preheat the oven to 350F. Line two sheet pans with parchment paper.
  • Place the peanut butter and both sugars in a large bowl. Mix until creamy. Stir in the milk and vanilla.
  • Add the flour, baking soda, and salt and stir to combine. The dough is stiff, so use a sturdy spoon or your hands to mix it up. (Sadly, I broke my spoon stirring the dough and ended up using my hands).
  • Scoop walnut-sized balls of dough onto the prepared sheet pans, spacing the cookies 2-inches apart. Use the back of a fork to press a crosshatch pattern onto the tops of the cookies. If you find the fork sticking to the cookies, then dip it into granulated sugar before pressing it into a cookie. You can also sprinkle extra sugar on top of each cookie before baking.
  • Bake for 11 to 13 minutes, until the top and edges are just set. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
  • Store in an airtight container at room temperature for up to 5 days. Makes 20-24 cookies.

Dark Chocolate After-Dinner Truffles

dark chocolate after-dinner truffles

dark chocolate after-dinner truffles

February is National Heart Health Month. It is a time to celebrate everything to do with the heart, including emotional and physical aspects. Fortunately, you can honor it all with dark chocolate truffles.

Dark chocolate contains antioxidants that may improve blood flow and lower blood pressure, while enhancing mood by reducing negative emotions. And with Valentine’s Day sharing this month, a gift of dark chocolate spells L.O.V.E. which definitely boosts positive feelings. It also makes your tummy happy because everyone loves chocolate. (Admittedly not all people consume chocolate, but I don’t trust those people).

This brings me to today’s post on truffles. Finding recipes for truffles is not that difficult, and making them vegan is easy with the current plethora of vegan dairy available (hello plant-based cream). What is most important, however, is the method for making the truffles.

While studying Essential Vegan Desserts with Rouxbe I learned a fantastic way to combine the ingredients. It helps to ensure the most smooth and luscious chocolate base. Using this method I made one batch with olive oil, a trick I saw on an olive oil website, and one simpler batch with just the addition of flavored extract.

The two recipes are below: Mocha Truffles and Peppermint Truffles. They are similar, but I made them separately to keep the chocolate to liquid ratios correct. I also used a darker chocolate for the mocha version to complement the bitterness of the coffee.

They are perfect for a treat after dinner. The question is do you prefer an espresso after dining, like my hubby, or are you team peppermint, like me?

Helpful hint: The maple syrup in the mocha truffles should be at room temperature. Mine was too cold causing my truffle mixture to seize and become grainy. The picture below shows the glossy peppermint truffle mixture on the left, which is how it should look. The mocha mixture on the right is lighter and not shiny, and it was more difficult to work with.

bowls of truffle chocolate

bowls of truffle chocolate

Until next time, happy non-baking!

dark chocolate after-dinner truffles
Print Recipe

Dark Chocolate After-Dinner Truffles

February is National Heart Health Month. It is a time to celebrate everything to do with the heart, including emotional and physical aspects. Fortunately, you can honor it all with dark chocolate truffles.
Course: Dessert, Snack
Cuisine: Vegan
Keyword: Chocolate, Gluten Free, Mocha, Peppermint, Recipe, Truffle, Valentine Day
Author: The Decadent Vegan Baker

Ingredients

for the Mocha Truffles

  • 5 ounces quality bittersweet chocolate not chocolate chips
  • ½ cup dairy-free cream
  • pinch salt
  • ¾ teaspoon espresso granules
  • 1 ounce extra virgin olive oil
  • 1 tablespoon maple syrup at room temperature
  • ⅛ teaspoon vanilla extract
  • decorative sugars for coating

for the Peppermint Truffles

  • 4 ounces quality semisweet chocolate not chocolate chips
  • ⅓ cup dairy-free cream
  • ¼ teaspoon peppermint extract
  • crushed peppermint candies for coating

Instructions

for the Mocha Truffles

  • Place the chocolate in a heatproof bowl.
  • Pour the dairy-free cream into a small saucepan over medium heat. Add the salt and bring to a low boil. Quickly stir in the espresso granules then remove the saucepan from the heat.
  • Immediately pour the flavored milk over the chopped chocolate, ensuring the chocolate is completely submerged. Cover the bowl with a plate and let it sit undisturbed for 4 minutes.
  • Remove the plate and whisk the chocolate into the milk from the center out, whisking only until the mixture is smooth and glossy. Add the olive oil, maple syrup, and vanilla and whisk gently to combine.
  • Place the truffle mixture in the refrigerator for one hour until it gets to a solid but workable consistency. Place the decorative sugars in shallow bowls.
  • Scoop the mixture into balls the size of two teaspoons. Further shape the balls by quickly rolling them in your hands. Roll them in the sugars to coat.
  • Store at room temperature in an airtight container for up to 4 days or in the refrigerator for up to 2 weeks.

for the Peppermint Truffles

  • Place the chocolate in a heatproof bowl.
  • Pour the dairy-free cream into a small saucepan over medium heat. Bring to a low boil then remove the saucepan from the heat.
  • Immediately pour the milk over the chopped chocolate, ensuring the chocolate is completely submerged. Cover the bowl with a plate and let it sit undisturbed for 4 minutes.
  • Remove the plate and whisk the chocolate into the milk from the center out, whisking only until the mixture is smooth and glossy. Add the vanilla and whisk gently to combine.
  • Place the truffle mixture in the refrigerator for one hour until it gets to a solid but workable consistency. Place the crushed candies in a shallow bowl.
  • Scoop the mixture into balls the size of two teaspoons. Further shape the balls by quickly rolling them in your hands. Roll them in the crushed candies to coat.
  • Store at room temperature in an airtight container for up to 4 days or in the refrigerator for up to 2 weeks.

Cranberry Cream Cheese Puff Pastry Bites

cranberry cream cheese puff pastry bites

cranberry cream cheese puff pastry bites

On New Year’s Eve, I love to spend the day snacking on appetizers and small bites. Many are savory but, of course, I need to satisfy my sweet tooth, too.

Puff pastry is the perfect vehicle for bite-sized morsels, sweet or savory. For my holiday celebration, I fill the pastry with a combination of sweetened cream cheese and barely-sweetened homemade jam. The tart and sweet flavors play well against each other. They are also pretty tasty when followed with a sip of champagne or bubbly mocktail.

Until next time, Happy New Year and happy baking!

cranberry cream cheese puff pastry bites
Print Recipe

Cranberry Cream Cheese Puff Pastry Bites

On New Year’s Eve, I love to spend the day snacking on appetizers and small bites. Many are savory but, of course, I need to satisfy my sweet tooth, too. Puff pastry is the perfect vehicle for bite-sized morsels, sweet or savory.
Course: Snack
Cuisine: Vegan
Keyword: Baking, cream cheese, New Year's Eve, puff pastry, Recipe
Servings: 18 bites
Author: The Decadent Vegan Baker

Equipment

  • 2 12-cup muffin tins
  • Rolling Pin

Ingredients

  • ⅓ cup blueberry-pomegranate juice or other berry juice
  • 1 ½ cup fresh cranberries
  • ¼ teaspoon lemon peel
  • 1 tablespoon agave syrup
  • ¼ teaspoon vanilla
  • 6 ounces vegan cream cheese at room temperature
  • ⅓ cup vegan vanilla yogurt
  • 1 pear
  • 2 sheets puff pastry thawed (a 17.3 oz box)

Instructions

  • Preheat oven to 400F. Grease 18 cups of muffin tins very well with cooking spray.
  • Place the juice, cranberries, and lemon peel in a small pot over medium-low heat. When you hear the cranberries popping, remove the pot from the stove. Mash the berries with a potato masher or the back of a spoon. Add the agave and vanilla and stir to combine.
  • Put the cream cheese and yogurt in a medium bowl and stir with a spoon to combine.
  • Slice the pear into thin, bite-sized shapes. (You won’t use an entire pear.)
  • Unfold thawed puff pastry sheets onto a lightly floured board. Gently roll each sheet with a rolling pin to remove the creases. Use a sharp knife or pizza cutter to cut each sheet into 9 even squares. (You should have a total of 18 squares cut out).
  • Place one square of pastry into each muffin cup, pushing down slightly to form a cupped shape. Place a heaping teaspoon of cream cheese mixture onto each pastry, then follow with a heaping teaspoon of cranberry mixture and a piece of pear.
  • Bake for 25 minutes, or until the edges of the pastry are golden brown. Let the muffin tins cool on a wire rack for 5 minutes, then gently remove each pastry bite to a wire rack to cool further.
  • These are best when freshly baked baked, but you can store leftovers in an airtight container in the fridge for up to 3 days.

Notes

You can use store-bought jam if you don’t want to make the cranberry mixture. I used seedless blackberry jam for some of mine.

Vegan Baklava Cheesecake Minis

vegan baklava cheesecake minis

vegan baklava cheesecake minis

With many holiday parties coming up (such as Thanksgiving in the U.S.), it’s good to have a go-to recipe that is simple to make and easily feeds a small crowd. Sure, you can bring cookies, but that’s what everyone else does. For me, I like these bite-sized cheesecakes that will stand out at a buffet or when passed around the dinner table.
On my hunt for a mini-sized dessert I found a full-sized cheesecake in a phyllo crust. Then I realized that it would work just as well in little phyllo shells. And, it would be faster to make. Plus the mini shells are adorable.
I was sold on the recipe but it wasn’t vegan. With a few simple swaps, like vegan versions of all of the dairy items, it was just about ready to go. A quick glance at my cupboard revealed I had a product called Vegan Honey which was perfect. If you don’t have this, then agave syrup is fine, too.
Until next time, happy baking!

vegan baklava cheesecake minis
Print Recipe

Vegan Baklava Cheesecake Minis

With many holiday parties coming up (such as Thanksgiving in the U.S.), it’s good to have a go-to recipe that is simple to make and easily feeds a small crowd. Sure, you can bring cookies, but that’s what everyone else does. For me, I like these bite-sized cheesecakes that will stand out at a buffet or when passed around the dinner table.
Course: Dessert
Cuisine: Vegan
Keyword: Baking, cheesecake, Cinnamon, cream cheese, Phyllo, pistachio, Recipe
Servings: 45 phyllo cups
Author: The Decadent Vegan Baker

Equipment

  • large baking pan
  • Stand Mixer

Ingredients

for the phyllo shells

  • 3 boxes mini phyllo shells (45 shells total)
  • ⅛ teaspoon cinnamon
  • 1 teaspoon organic granulated sugar
  • 1 tablespoon finely chopped walnuts toasted

for the filling

  • ⅔ cup plant-based cream
  • 2 8-ounce packages cream cheese
  • ⅓ cup vegan honey or agave syrup
  • ⅓ cup vegan greek-style yogurt plain
  • 1 teaspoon vanilla paste
  • 3 tablespoons organic powdered sugar sifted
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

for the topping

  • ⅛ cup shelled pistachios finely chopped

Instructions

  • Preheat the oven to 350F and line a large baking pan with parchment paper.
  • To make the phyllo shells, remove the mini shells from their wrappings and defrost if necessary.
  • Stir together the ⅛ teaspoon cinnamon, granulated sugar, and walnuts in a small bowl. Place the empty shells on the prepared baking pan and spoon the cinnamon-sugar mixture inside them. Bake for 3 to 5 minutes, then set the baking pan on a wire rack to cool while you make the filling.
  • Beat the cream in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks form, then remove to a small bowl. Put the cream cheese in the empty stand mixer bowl and beat it until smooth. Add the honey, yogurt, and vanilla paste and beat until combined. Add the powdered sugar, cinnamon, and cloves and beat until smooth. Add the whipped cream and gently stir with a rubber spatula until incorporated.
  • Place the filling in a pastry bag fitted with a large star tip, then pipe the filling into the cooled shells. Sprinkle the pistachios over each shell.
  • Refrigerate the cheesecakes for 1 to 2 hours to firm up.

Notes

Adapted from a recipe at rodellekitchen.com

5 No-Bake Vegan Recipes to Keep You Going Strong in Veganuary

We are almost at the end of Veganuary. If you made the commitment to be plant-based this month, then Congratulations! I know that jumping right in to being vegan can be a difficult task, so to keep you on track I compiled my favorite easy no-baking-required recipes. And since desserts are kinda my thing, the recipes are all for sweet treats. Oh, and there’s lots of chocolate involved.

  1. Easy Chocolate Pudding Parfait

It is fun to reimagine recipes I’ve made in the past. Often this is spurred on by scrounging around in my cupboard and discovering an ingredient that needs to be used up. In this case it was an aseptic box of tofu that was hovering near to its expiration date.

2. Chocolate Tahini Bars

Bar cookies are often rustic looking and are best to grab for a quick dessert. But these bars are different. They are elegant, delicious, and decadent, making them a perfect party treat. They also have no refined sweeteners so they are a healthier option. But if you don’t tell your guests, I won’t.

3. Vegan Espresso Date Shake

With a scorcher of a weekend imminent, it’s time to turn off the oven (no baking??) and bring out the blender. Thoughts of blended beverages has my imagination conjuring up frosty glasses filled with cool drinks. But then, an old memory surfaces.

4. Chai Spiced Milk and DIY Plant-Milk Tips

I’m still celebrating World Plant-Milk Day (or Week, as the case may be). If you’re new to the event, and wondering what I’m talking about, then catch my post from earlier this week. If you’re ready for some advice on making your own plant milk, then read on.

5. Chocolate Crispy Rice Treat Cake

Argh! It’s still too darned hot to turn on the oven. But I won’t let that stop me from enjoying an indulgent treat. Rice crispy treats are a good one to turn to when the weather is a scorcher.

Until next time, happy non-baking!

New Year’s Eve Raspberry Brownie Truffles

raspberry brownie truffles
raspberry brownie truffles

To celebrate the year’s end, a bit of chocolate is nice with champagne. Truffles and bubbly make a great pairing, along with a touch of raspberry. It makes me look forward to popping the cork on a bottle of sparkling wine.

To keep the truffles from causing too much of a sugar rush while sipping champagne, I borrowed the idea of using dates as the sweetener and adding nuts for a protein hit. That may sound too healthy but, trust me, these truffles are also decadent. They are the perfect way to welcome the New Year.

New Year’s Eve Raspberry Brownie Truffles inspired by Raspberry Chocolate Truffles

1 cup raw cashew pieces
pinch fine sea salt
1/2 cup date paste
1/4 cup seedless raspberry jam
1/2 cup unsweetened cocoa powder
1-2 teaspoons non-dairy milk
4 ounces dark chocolate, broken into pieces
raspberry-flavored vegan jello mix (I used Simply Delish raspberry gel dessert)

Line a baking pan with parchment paper and set aside.

Place the cashews in a food processor and pulse until they have a fine crumb, similar to almond meal.

Add the processed cashews to a large bowl along with the salt, date paste, raspberry jam, and cocoa powder. Stir until a thick dough forms, adding non-dairy milk as needed. Place the dough in the fridge while you melt the chocolate.

Melt the chocolate in a bowl set over a pot of gently simmering water. When the chocolate has almost fully melted, turn the burner off and stir the chocolate until smooth. If your kitchen is cold, leave the double boiler on the stove to keep the chocolate warm.

Remove the bowl of chocolate dough from the fridge. Scoop out small balls of dough and place them on the parchment lined pan. Place a truffle ball on a fork and dip it into the melted chocolate. Let the excess chocolate drip off then place the coated truffle back on the lined pan. Before the chocolate sets, sprinkle a bit of jello mix overtop the truffle. Repeat until you have no more chocolate balls.

Until next time, happy non-baking and a Happy New Year!

Vegan Breakfast Oat Muffins

vegan breakfast oat muffins
vegan breakfast oat muffins

As the year nears its end, I can spend countless hours in the kitchen. So why am I so hungry all the time? Well, a lot of the baked treats made during the holidays are for gifts or parties. So, in other words, the fruits of my labor are for others to enjoy.

To help allay any future hangries, I stock the fridge with easy to heat-and-eat foods. It helps to avoid eating all of the imperfect cookies while I’m baking. Not that that’s a horrible task, but sometimes I deem the majority of them not perfect enough and there are none left for gifting.

Having a protein-filled snack nearby is the perfect solution. It not only curbs a blood sugar spike caused by testing many sweets, but ensures a meal won’t take a lot of time when time is a precious commodity. I can bake a few dozen cookies, concoct a coffee cake, and prepare a batch of peppermint bark, and still have a chance to throw together an easy meal. Add some slices of spiced apple alongside these Breakfast Oat Muffins and you have a well-rounded lunch.

Vegan Breakfast Oat Muffins veganized from Natural Grocer’s Savory Oat Muffins recipe

1.5 cups almond flour
1.5 teaspoons baking powder
1/2 teaspoon fine sea salt
2 teaspoons spices of your choice (I used a mix of granulated garlic, granulated onion, smoked paprika, and thyme to equal the 2 teaspoons)
1.5 cups rolled oats
1/2 cup + 1 tablespoon Just Egg (a vegan liquid egg replacer)
3⁄4 cup + 2 tablespoons non-dairy milk
6 tablespoons vegan butter, melted
1/2 cup dairy-free cheese style shreds (I used Violife cheddar)
1/4 cup frozen chopped spinach, thawed and squeezed dry (see note)
1 roasted red pepper (if from a jar then blot it dry on a towel), finely diced (see note)
4 Beyond Breakfast Sausage links, cooked and crumbled (see note)

Preheat oven to 375F. Thoroughly grease a 12-cup muffin pan, or use a silicon muffin pan.

In a large bowl, whisk the almond flour, baking powder, salt, and spices, breaking up any clumps. Stir in the oats.

In a medium bowl, add the Just Egg, non-dairy milk and melted vegan butter. Whisk well to combine.

Add the wet ingredients to the dry ingredients and stir well until completely combined. Let sit for 5 minutes so the dry ingredients can absorb some of the moisture. Add the dairy-free cheese, thawed spinach, diced red pepper, and cooked Beyond Sausage. Stir to distribute the ingredients throughout the mixture.

Divide the batter equally among the muffin cups. Push the batter in each cup down with the back of a spoon, then transfer the pan to the oven. Bake for 25-30 minutes, until the tops are firm and a toothpick inserted into the middle of a muffin comes out clean. Allow to cool for 10 minutes before serving.

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven or toaster oven at 300F for 10 minutes.

breakfast with oat muffins
breakfast with oat muffins

Note: You can customize the add-ins. I used spinach, red pepper, and sausage, You can add drained and chopped olives, diced jalapeños, a different leafy green or diced vegetable that has been squeezed dry. You want the add-ins to total 1 ½ cups.

Until next time, happy baking!

Layered Nutty S’mores Bars

layered nutty s’mores bars

As I was rummaging through my cupboard I saw a few ounces of chocolate bar here, a handful of flavored chips there, and a smattering of nuts. Sitting in the middle was the sweetened condensed oat milk I yearned to experiment with. Add to all of this the fact that Halloween was fast approaching, and an idea formed.

I could take the bits of chips, chocolate, nuts and condensed milk, throw in a few pantry staples, and use them all to create a sweet treat perfect for the holiday. It would be part candy, with a nod to a bar cookie.

The result reminded me of soup. Yes, that sounds odd, but I mean that making a soup with an adaptable recipe can have the outcome of clearing out odds and ends in the fridge. This recipe does that for desserts. Feel free to use any nut or flavored chip or chocolate or sweet cracker.

My layered bar consists of a combination of less sweet ingredients because I didn’t want something that was over the top. If you’re looking for a sweeter indulgence then go right ahead!

Layered Nutty S’mores Bars adapted from Peanut S’mores Magic Bars

6 tablespoons vegan butter, melted, plus more for buttering the pan
14 vegan graham crackers
(1) 11.25-ounce can sweetened condensed oat milk
1.5 cups vegan chocolate chips or chopped up chocolate
3/4 cup peanut butter chips
3/4 cup peanuts or other nuts
8 ounces vegan marshmallows

Preheat your oven to 350F with a rack in the center. Line a 9 x 9” broiler-proof baking pan with foil, leaving a 2” overhang on both sides. Butter the bottom and sides of the foil and set aside.

Pulse 11 graham crackers into fine crumbs in a food processor. Put the crumbs in a bowl, add the melted butter, then combine them with your hands (the mixture should hold together when squeezed). Transfer this mixture to your prepared baking pan and press it into the bottom in an even layer.

Pour the sweetened condensed oat milk over the crumbs. Sprinkle the chocolate, peanut butter chips, and peanuts over the condensed milk. Break the remaining 3 crackers into chunks with your hands then sprinkle evenly over top.

Nature's Charm oat milk products
Nature’s Charm oat milk products

Bake until the sides of the bars are golden brown, 25 to 30 minutes. Remove the pan from the oven and turn the broiler on. Scatter the marshmallows over the top of bars. Put the pan under the broiler until the marshmallows are dark golden and toasted, 2 to 3 minutes.

Remove the pan from the oven and place on a wire rack to cool completely. Once cool, place the pan in the fridge for an hour so the bars can firm up. Using the foil overhang as handles, pull the bars out of the baking pan and remove the foil. Cut into squares while still cold, but serve the bars at room temperature.

Tips:
Use any combination of chocolate or chocolate chips. I used dark chocolate chips and also a chopped up salted 70% chocolate bar.
Because my chocolate bar was salted, I opted for unsalted peanuts.
My marshmallows were full-sized so I cut them into quarters. No need to with minis.

Until next time, Happy Halloween and happy baking!