Caramel Shortbread Chocolate Bars


Shortbread Crust

  • 1 C. Gluten-free All-purpose Flour
  • 2 Tbsp. Cane Sugar
  • ¼ tsp. Salt
  • ¼ C. Soy Free Vegan Butter Spread, melted
  • ½ tsp. Vanilla Extract


  • 2 C. Pitted Dates, coarsely chopped
  • 1 tsp. Vanilla Extract

Chocolate Topping



  1. Prep the chopped dates by soaking them in warm water for 30 minutes.
  2. Preheat the oven to 350 degrees and prepare an 8x8 baking pan with parchment paper.
  3. Combine the crust ingredients to a mixing bowl and fold with a wooden spoon to incorporate.
  4. Press the dough evenly in the prepared baking pan. Bake for 8-10 minutes, until firm but not browned.
  5. Allow the shortbread to cool for 10-15 minutes.
  6. To make the caramel, drain the dates and place them in a food processor or a high-speed blender. Add the vanilla extract and puree until smooth.
  7. Once the shortbread has cooled, spoon the date caramel onto the center and spread evenly toward the corners and sides.
  8. Cover and chill the shortbread with date caramel for at least 1 hour before lifting out of the tin by the parchment paper and cutting into small, narrow bars.
  9. Prepare a rack with a baking sheet underneath and a second baking sheet lined with parchment paper.
  10. Whisking frequently, melt the chocolate chips in a double boiler and whisk until smooth.
  11. Pour the melted chocolate into a piping bag or a cone made with parchment paper.
  12. Place the bars on top of the rack and pipe the melted chocolate over the bars, allowing the excess to coat the sides. Before the chocolate sets, use a spatula to transfer them to the lined baking sheet. Chill for 30 minutes before serving.



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