Really Natural Cookbooks: Vegan Cookies Invade Your Cookie Jar

Mmmm, I love cookies! Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats is a handy book filled with great recipes for vegetarians and omnivores alike! From Tahini Lime Cookies to Whole Wheat Fig Bars, you can’t go wrong with these delicious recipes. Great images of the finished products make you drool and motivate you to get into the kitchen and start baking.

Caramel Pecan Bars

For the crust:
2 cups all-purpose flour
1/3 cup dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
A big punch of salt
3/4 cup nonhydrogenated margarine, slightly softened

For the pecan topping:
3 tablespoons cornstarch
1/3 cup nondairy milk
1 1/2 cups dark brown sugar
2/3 cup brown rice syrup
2 tablespoons melted nonhydrogenated margarine
2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 cups coarsely chopped pecans

1. Preheat oven to 350 F. Line a 9 x 13 x 2-inch baking pan with aluminum foil, making sure the foil completely covers the sides of the pan, with about 2 inches folded outside over the edges. Spray the bottom and sides of the pan generously with nonstick cooking spray.

Prepare the crust:
1. In a mixing bowl, combine the flour, brown sugar, cinnamon, baking powder, and salt. Use a pastry cutter or two knives held together to cut in the margarine until mixture resembles fine crumbs. Pour crumbs into the prepared baking pan and press down evenly and very firmly, making sure to press the mixture all the way to the edges of the pan. Bake the crust for 8 to 10 minutes until firm and very lightly browned. Remove the pan from the oven and set it aside.

Prepare the topping:
1. In a large bowl, whisk together the cornstarch and nondairy milk until foamy. Stir in the the dark brown sugar, brown rice syrup, melted margarine, vanilla, and salt until smooth. Fold in the pecans and pour the mixture onto the crust, using a spatula to spread the topping evenly.

2. Return the pan to the oven and bake for 28 to 30 minutes, or until the filling is rapidly bubbling. Place the pan on a wire rack to cool for 20 minutes, then move to the refrigerator to finish cooling and setting. Chill for at least 2 hours or, even better, overnight.

3. To slice completely cooled bars, grab ahold of the foil and carefully lift the whole thing out of the pan and onto a heavy cutting board. Peel away the foil and cut bars with a heavy, sharp knife.

Disclosure:  I was sent a free sample of this product to review. No
prior assurances were given as to whether the review be positive or
negative.