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.
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 8x8 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.