Vegan Turtle Cookie Squares
Prep time
Cook time
Total time
Author: Laura Theodore
Serves: 16 to 20 cookies
Ingredients
Pecan Crust
- ½ cup dairy-free buttery spread or non-hydrogenated margarine
- 1 cup brown sugar, firmly packed
- 1 cup whole-wheat flour (such as white-wheat)
- 1 cup pecan halves
Caramel Filling
- ⅔ cup dairy-free buttery spread or non-hydrogenated margarine
- ½ cup brown sugar, firmly packed
Chocolate Topping
- 1½ cups dairy-free chocolate chips
Instructions
- Preheat your oven to 350ºF.
Pecan Crust
- Put buttery spread, brown sugar and flour in a blender or food processor and process until particles are fine, forming a loose dough. (This can also be done by hand in a mixing bowl.)
- Pour the dough into an ungreased 8x12-inch baking pan and press it into a very thin, even layer, using your hands. Arrange the pecan halves on top.
Caramel Filling
- Add buttery spread and brown sugar to a small saucepan over medium-low heat. Cook, stirring constantly, until the sugar dissolves and the mixture starts to bubble. Pour the hot filling over the pecans and crust.
- Bake on the center rack of the oven for 18 to 20 minutes, or until the pecans are slightly golden.
Chocolate Topping
- Put the pan on a wire rack and immediately pour the vegan chocolate chips over the pecans and filling. As the chips melt, spread the chocolate evenly over the top of the pecans and filling. (If the chocolate chips do not melt completely, put the pan back in the oven for 30 seconds to 1 minute to melt.)
- Cool for 30 minutes and cut into 16 to 20 cookie squares. Stored in an airtight container in the refrigerator, the cookies will keep for 4 days.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-turtle-cookie-squares