Description
Delicious vegan peanut butter shortbread bars featuring a buttery shortbread crust, a smooth vegan caramel layer, and a rich peanut butter chocolate topping. Perfect for satisfying sweet cravings with plant-based ingredients and natural sweeteners.
Ingredients
Scale
Shortbread Crust
- 1 ½ cups all-purpose flour (substitute with gluten-free all-purpose flour if desired)
- 1 tablespoon milled flaxseed
- 4 tablespoons coconut sugar (or light brown sugar)
- ½ teaspoon sea salt
- ¼ cup smooth peanut butter (e.g., NutShed Original Peanut Butter)
- ½ cup vegan butter (room temperature)
- 2 tablespoons water
Caramel Layer
- 1 cup smooth peanut butter (e.g., NutShed Original Peanut Butter)
- ¾ cup pure maple syrup
- ¼ cup coconut oil (solid)
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
Topping
- 8.5 oz vegan chocolate
- 3 tablespoons smooth peanut butter (e.g., NutShed Original Peanut Butter)
Instructions
- Prepare the Crust: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8″ pan using oil or vegan butter, then line with parchment paper.
- Make the Shortbread Dough: In a food processor, combine the flour, milled flaxseed, coconut sugar, sea salt, ¼ cup peanut butter, vegan butter, and water. Process until the ingredients come together to form a dough. Press the dough evenly into the base of the prepared pan, smoothing with a spatula or flat-bottomed glass. Prick the dough gently several times with a fork.
- Bake the Crust: Bake the crust for 15-18 minutes until it is slightly browned. Remove from the oven and allow it to cool completely to room temperature.
- Prepare the Caramel Layer: In a heat-resistant bowl, combine the peanut butter, maple syrup, solid coconut oil, vanilla extract, and sea salt. Place the bowl over a double boiler (bain-marie) and heat gently, stirring continuously until all ingredients melt and form a smooth caramel.
- Assemble Caramel Layer: Pour the caramel mixture evenly over the cooled shortbread crust. Place the pan in the freezer to set for at least 4 hours or overnight for best results.
- Prepare the Topping: Melt the vegan chocolate and 3 tablespoons peanut butter together over a double boiler, stirring until fully combined and smooth.
- Apply the Topping: Pour the melted chocolate and peanut butter mixture over the set caramel layer. Refrigerate the bars to set the topping for 15-20 minutes.
- Slice the Bars: To cut clean slices, heat a sharp knife by placing it in boiling water. Wipe the knife dry and gently slice through the bars, using the heat to glide through the layers smoothly.
- Store Properly: Store the peanut butter shortbread bars in an airtight container in the refrigerator and consume within 3-5 days. Leftover bars can be frozen and defrosted as needed for later enjoyment.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free blend.
- Ensure vegan butter is at room temperature for easier dough formation.
- Using a double boiler for melting ingredients prevents burning and ensures smooth textures.
- Heating the knife before slicing helps achieve clean and neat slices.
- These bars keep well in the fridge and can be frozen for extended storage.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
