Saturday, June 04, 2011

Caramel Bars of Ooey Gooey Goodness

Ok. So these bars are the shit. Like seriously: they are the shit. As in, I subbed in corn syrup for the brown rice syrup (because I had extra and needed an excuse to use it up) and I TOTALLY DON'T FEEL BAD ABOUT IT 'cause even though I may end up in hell, being thwacked by a sweaty, whip-wielding Michael Pollan, IT WAS TOTALLY WORTH IT. That's how good they are. Use brown rice syrup when you make them, just so you don't end up blaspheming like me. (But if you DO end up using corn syrup, I seriously think even God will forgive you because FOR THE LOVE OF GOD THEY'RE SO GODDAMN GOOD.) Just sayin'.



  • 2 c. all-purpose flour

  • 1/3 c. dark brown sugar

  • ¼ t. ground cinnamon

  • ¼ t. baking powder

  • Large pinch of salt

  • ¾ c. non-hydrogenated margarine, slightly softened

  • Topping

  • 3 T. cornstarch

  • 1/3 c. non-dairy milk (soy, rice, almond, etc.)

  • 1½ c. dark brown sugar

  • 1/3 c. brown rice syrup

  • 2 T. melted non hydrogenated margarine

  • 2 t. pure vanilla extract

  • ¼ t. salt

  • 2 c. coarsely chopped pecans


Preheat oven to 350 degrees. Line a 9 by 13-inch baking pan with aluminium foil, making sure the foil completely covers the sides of the pan, with about 2 inches folded outside over the edges. Spray the bottom and sides of the pan generously with non-stick cooking spray

In a mixing bowl, combine the flour, brown sugar, cinnamon, baking powder and salt. Use a pastry cutter or two knives held together to cut in the margarine until the mixture resembles fine crumbs. Pour crumbs into the prepared baking pan and press down evenly and very firmly, making sure to press the mixture all the way to the edges of the pan.

Bake the crust for 8 to 10 minutes until very firm and very lightly browned. Remove the pan from the oven and set it aside.

In a large bowl, whisk together the cornstarch and non-dairy milk until foamy. Stir in the dark brown sugar, brown rice syrup, melted margarine, vanilla and salt, until smooth. Fold in the pecans and pour the mixture onto the crust, using a spatula to spread the topping evenly.

Return the pan to the oven and bake for 28 to 30 minutes, or until the filling is rapidly bubbling. Place the pain on a wire rack to cool for 20 minutes; then move it to the refrigerator to finish cooling and setting. Chill for at least two hours, or, even better, overnight.

To slide completely cooled bars, grab hold of the foil and carefully lift the whole thing out of the pan and onto a heavy cutting board.

Peel away the foil and cut bars with a heavy, sharp knife.

(Recipe from Vegan Cookies Invade Your Cookie Jar, reposted at Vegan Gourmet Caravan)


Anonymous said...

what's the problem with corn sirup?:)

Vic Robinson said...

These look amazing! Nothing wrong with corn syrup! :)

SaraJane said...

I loved those, too. Such a wonderful guilty pleasure - corn syrup and all. :)

Anthea said...

They look at amazingly scrumptious. Ooo guilty pleasure. I'll be copying this recipe for sure!