Classic Toffee Bars – Vegan

Posted February 19, 2013 by Made Just Right
Easy to make and easy to enjoy, our toffee bars are rich, buttery tasting and vegan. They make great hostess gifts and are the perfect ending to any meal when paired with coffee or hot chocolate. SERVING: 187CAL; 2G PROT; 7G TOTAL FAT (3G SAT. FAT); 25G CARB; 0MG CHOL; 72MG SOD; 2G FIBER; 16G SUGARS *Recipe and Photography by Melynda's Kitchen
Posted in : Cuisines :
  • Prep Time : 25 min
  • Cook Time : 25 min
  • Yields:


  • 1/3 cup nuts (almonds, walnuts, pecans)
  • 1/2 cup Earth Balance® Vegan Buttery Stick (1 whole stick)
  • 1/2 cup light brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup unbleached all-purpose flour
  • 6 ounce vegan dark, semisweet or milk chocolate chips


1. Preheat oven to 350°F. Line 8X8 baking pan with foil. Use two sheets, placed on opposite sides to make sure the bottom of the pan is covered in foil.

2. Spread nuts on a baking sheet. Bake 6 to 8 minutes, until lightly toasted. Cool, then chop and set aside.

3. Melt Earth Balance® Vegan Buttery Stick in a saucepan over medium heat or in a bowl in a microwave.

4. Stir in sugar and vanilla, then stir in salt and flour.

5. Spread mixture evenly on the bottom of the pan.

6. Bake 20 to 25 minutes, until golden brown.

7. Remove from oven and sprinkle with chocolate chips. Place back in oven for 2 to 3 minutes.

8. Remove from oven and using a knife or offset spatula, spread the chocolate evenly over the shortbread. Sprinkle with nuts.

9. Set aside to cool. When cool, remove shortbread from pan using the ends of the foil as handles. Place on a cutting board and cut into squares.

10. Store in an airtight container for up to 3 weeks at room temperature.

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Classic Toffee Bars - Vegan, 5.0 out of 5 based on 1 rating

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2 Responses to “Classic Toffee Bars – Vegan”

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  1. Can’t wait to try this! I use parchment paper instead of unhealthy aluminum foil. You can get it to stick to the pan by spraying the pan lightly with oil before placing the paper down. Thanks for sharing!

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  2. Amanda D. says:

    Yum! The shortbread part of my bars came out a bit flatter than the picture (might not have baked it quite long enough), but it tastes delicious! Thanks for the recipe! :)

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