Rarely is a recipe so amazing that I have to blog immediately following first bite, but here I am munching blissfully away while sharing a recipe with you. Halloween is on our doorstep and Christmas is just around the corner. These are definitely two of the biggest “chocolate” holidays of the year. The world is your chocolate covered oyster (figuratively speaking… I will not attempt to give an oyster the dip) if you eat dairy products and nuts. However, for people who are vegan or suffer from food allergies, chocolate treats are very hard to come by and are often greatly missed during the holidays. Dairy and nut allergies affect both of my children, but no longer need they miss out. This recipe for Skor bars is a FANTASTIC (yes, it deserves CAPITALS). It is ridiculously easy to make, has bang on Skor flavour, and my kids went INSANE (also deserving CAPTITALS) over them. This would be a great first recipe for the aspiring baker. It is fool proof, takes only 10 minutes to prep, and appealing to everyone. No trick, all treat. Give them a try and if you have a sweet tooth, add an ounce of extra self control. Makes one 9″ x 9″ pan (serves 12). This recipe can be frozen if you have the discipline to save them for the holidays. Freeze flat in layers with parchment in between.
Ingredients:
Non-stick cooking spray (try Pam original)
12 saltine crackers (Premium Plus are vegan)
1/2 cup brown sugar
1/2 cup vegan margarine (like Becel Vegan, Earth Balance, or Celeb Lactose free)
1 tbsp corn syrup (or use sucanat for a healthier choice)
1/2 cup vegan chocolate chips (try PC The Decadent Semi Sweet Chocolate Chips from Superstore/Extra Foods/No Frills/Loblaws)
Directions:
- Preheat oven to 300 degrees Fahrenheit. Spray a 9 x 9 bar pan with non-stick cooking spray. Line with saltine crackers, splitting them as necessary to cover the bottom of the pan.
- Over medium heat, melt the margarine, brown sugar and corn syrup, whisking constantly. Once it begins to bubble, continue whisking for 2 minutes.
- Pour caramel mixture over saltines and bake for 10 minutes (no longer!).
- Spread chocolate chips evenly over caramel. Let stand 5 minutes before spreading carefully with a spatula.
- Allow to cool completely before slicing with a very sharp knife and serving.
Morsels Minus 