Vegan Skor Bars

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:

1. 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.
2. Over medium heat, melt the margarine, brown sugar and corn syrup, whisking constantly. Once it begins to bubble, continue whisking for 2 minutes.
3. Pour caramel mixture over saltines and bake for 10 minutes (no longer!).
4. Spread chocolate chips evenly over caramel. Let stand 5 minutes before spreading carefully with a spatula.
5. Allow to cool completely before slicing with a very sharp knife and serving.

 

 

Vegan Caramel-Dipped Apples

So these apples got eaten so fast that I didn't have time to take a picture. I didn't gussy mine all up by rolling them in candy, nuts, or cookie crumbs though. Mine are plain and look just like the one in front. For a well-reviewed, simple, but non-vegan version of caramel-dipped apples check out Kraft's recipe for the apples pictured here.

Twice a year our church has an Annual General Conference which means that we get to watch church at home on TV in our pajamas. I always try to make a snack for while we watch and this time around I made something I have never made before… caramel-dipped apples! I’ve had them at fairs many a time and now that I know how to make them, I may be treading on dangerous territory. They were delicious and very easy to make! These are a perfect, traditional, fall treat. They would be a great dessert or snack for Thanksgiving or Halloween. What’s even more shocking is that they are vegan. You can make these non-vegan in a jiffy using Eagle Brand condensed milk, but if you are vegan or can’t eat dairy products, you will find sweet bliss in knowing that you too can easily whip up your own condensed milk with a can of coconut milk! No one will  know that these aren’t loaded with butter and cream.

Making your own condensed milk is simple, but it adds about 20 minutes to your prep time. You can make your own condensed milk ahead of time and store it in a glass jar in the fridge. Even if you make your own condensed milk, this recipe doesn’t take more than 40 minutes to prepare. After refrigerating the apples for 30 minutes, allowing the caramel to set, they are ready to eat. My whole family had lots of fun eating these and will definitely make them again for a Halloween treat!

Ingredients

Condensed Milk: 1-400 mL can full fat coconut milk + 1/2 cup maple syrup

5 apples (I used Golden Delicious. I recommend firm crisp varieties like Golden Delicious, Gala, or Fuji)

2 tbsp vegan margarine (like Earth Balance or Becel Vegan)

1 cup brown sugar

1/3 cup agave nectar

5 forks or popsicle sticks (I like to use forks. They are reusable and there is no risk of breakage)

Directions

1. Wash 5 apples and dry them completely with a clean tea towel. The caramel will not bind to the apples if there is moisture on their skins.
2. Place a piece of wax paper on a cookie sheet. Set aside.
3. Bring coconut milk and maple syrup to a boil over medium heat, whisking constantly until it is the thickness of light syrup and reduced to approximately 1/2 it’s volume. This will take approximately 20 minutes.
4. Stir in the margarine, brown sugar, and agave nectar. Bring mixture to a boil over medium heat, whisking constantly, until caramel is the consistency of a light syrup. This takes approximately 6 minutes. Be careful not to burn it.
5. Pierce the top of each apple with a fork or popsicle stick and dip it in the caramel sauce. Twirl to coat and let any excess caramel drip into the pot. Place on wax paper covered cookie sheet and refrigerate at least 30 minutes before eating to allow caramel to set and to cool enough to eat.

A fun variation might include crushing some nuts, cookies, or candies and rolling the dipped apples in them before placing them on the cookie sheet to set. You could also drizzle them with some vegan icing or chocolate. Yum!