Spiced Chocolate Chip Toffee Bars (Vegan)
These delicious and festive cookie bars are full of warm spices and homemade toffee. They are soft, flavorful, dairy-free, and perfect for any occasion.
The addition of warm spices and toffee pieces takes these chocolate chip cookie bars to another level. The toffee is perfectly sweet and buttery, and the spices give it a lovely festive flair for the holiday season. This is a quick and easy bake that comes out tender and flavorful. These little guys are the ideal bake for a holiday gathering or just a last-minute sweet treat.
What you will need:
Chocolate chips, toffee pieces and warm spices are a must for this recipe. I used homemade toffee in this recipe. The recipe is on the website if you are interested. Store bought toffee will work just as well. I used dark chocolate chips, but any chip will work. Make them how you like them. All other ingredients are basic pantry items.
- all purpose flour
- baking powder
- plant based butter with salt
- plant based yogurt
- brown sugar
- cane sugar
- vanilla extract
- warm spices – all spice, nutmeg, cardamom, and cloves
- chocolate chips – I used Callebaut 811 dark callets
- toffee pieces – homemade or store bought
How to:
If you have chosen to make homemade toffee, let’s get that prepared first. It can easily be made ahead of time, so when you are ready to make the bars, all you have to do is grab them. Preheat the oven to 350°F and line an 8×8 square pan with parchment paper.
In a small bowl, add all of the dry ingredients: flour, baking powder, allspice, nutmeg, cardamom, and cloves. Whisk the ingredients together and set the bowl aside. To a medium bowl, add the butter and both sugars. Using a hand mixer, blend the butter and sugar together on medium speed for 2 to 3 minutes. To the butter mixture, add the yogurt and vanilla extract. Continue blending at medium speed for another 30 seconds to a minute. Now add the dry ingredients to the wet ingredients. Blend on medium speed just until no more flour is seen. Add the chocolate chips and the roughly crushed toffee pieces to the batter and fold them in until they are fully incorporated.
Pour the batter into the prepared pan, making sure to spread it out evenly. Sprinkle the top of the batter with some reserved chocolate chips and toffee pieces. Bake the cookie bars for 27 to 30 minutes. Mine baked perfectly at 28 minutes. Let the bars cool in the pan for 10 to 15 minutes before transferring them to a cooling rack. Store the cookie bars in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Spiced Chocolate Chip Toffee Bars (Vegan)
Ingredients
- 2 cups +6 tbsp / 285 grams all purpose flour
- 8 tbsp / 113 grams plant based butter with salt (room temperature)
- 6 tbsp / 90 grams plant based yogurt (room temperature)
- ½ cup + 2 tbsp / 125 grams cane sugar
- ½ cup + 2 tbsp / 120 grams brown sugar
- 1 tsp baking powder
- 1 tbsp vanilla extract
- ½ cup chocolate chips + extra for the top
- ½ cup toffee pieces – roughly crushed + extra for the top (see my recipe for homemade toffee pieces)
- 1 tsp all spice
- ½ tsp nutmeg
- ¼ tsp cardamom
- ⅛ tsp cloves
Instructions
- Pre-heat the oven to 350F and prepare an 8×8 square pan by lining it with parchment paper.
- To a small bowl, add the flour, baking powder, all spice, nutmeg, cardamom and cloves; whisk to combine and set aside.
- To a medium bowl, add the butter and both sugars. With a hand mixer, on medium speed, blend the butter and sugar for 2 to 3 minutes. Add the yogurt and vanilla extract. Continue blending on medium speed for another 30 seconds to a minute. Add the dry ingredients to the wet ingredients and continue blending on medium speed just until no more flour can be seen. Add the chocolate chips and toffee to the batter and fold them in until they are fully incorporated.
- Add the batter to the prepared pan, make sure to spread it out evenly. Sprinkle the extra chocolate chips and toffee pieces across the top. Bake the bars for 27 to 30 minutes. Mine came out perfect at 28 minutes. Allow them to cool in the pan for 10 to 15 minutes before transferring them to a cooling rack.Store the cookies bars in an airtight container at room temperature.
