This is my new caramel recipe and it makes these cookie bars something special. These are definitely fork-worthy.
Vegan Caramel (makes 1 cup)
1 cup sugar
1/4 cup water
1 cup coconut milk
3 1/2 tablespoons Earth Balance
1 teaspoon salt
Combine sugar and water in a sauce pot and bring to a boil. Cook for 5 minutes. Lower the heat and whisk in the coconut milk, Earth Balance and salt.
Cool and set aside. Caramel can be made in advance.
1 cup all purpose unbleached flour
1 cup oats
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon vanilla powder
1/2 teaspoon salt
1 cup oat milk
1 flax egg (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water)
1/2 cup pecans
1/2 cup vegan chocolate chips
Make the flax egg and mash the banana.
Sift the flour into a bowl. Process the oats in a food processor to a fine flour and add to the flour. Add the brown sugar, baking and vanilla powder and salt. Mix well. Add the oat milk, mashed banana and flax egg. Mix again. Add the chips and mix again until completely combined.
Pour the mixture into a 9×9 baking sheet and spread evenly. Chop the pecans and sprinkle on top. Ladle the caramel sauce over the top (about 3/4 cup, save the rest for ice cream or apples) and bake for 25 to 30 minutes. The caramel will be bubbly. Take the pan out of the oven and let it cool completely so the caramel can set. Cut into squares. Enjoy!