Tuesday, January 3, 2012
This cookie bar thing has been a favorite of mine since childhood. I used to make them with my grandma, and then... naturally, I'd get sick because I'd eat all of them. I really had a wicked craving for these little devils and I wanted to take a treat to our annual Christmas party with our extended family. However, I wanted to be try to myself and my non-dairy children and create something we'd all enjoy.
I started looking for different ways to create the silky sweet texture of sweetened condensed milk. Then it hit me... why not use coconut? I added some brown sugar to a pan of coconut milk and let it come to a boil. Once that happened, I reduced the heat and let it cook down for about 30 minutes. I let it cool, completely, then stuck it in the fridge till the next day. Alas... sweetened condensed coconut milk.
The next day, I continued the recipe as it's normally made with some slight alterations. I used vegan chocolate chips, and instead of a graham cracker crust, I used crushed pretzels (Snyders Gluten Free) and vegan butter for the crust base. I also left out the nuts, due to the allergies in the family.
They turned out quite amazing. In fact, I had people asking for the recipe *as* I made it, not as they are typically made. I just wish I'd taken a pic, though... they looked exactly like their non-vegan uber unhealthy counterpart. Ahh, they were delicious!