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vegan toffee bars
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Vegan Toffee Bars with Pecans

These easy vegan toffee bars feature a buttery, toffee-like cookie crust and dairy-free milk chocolate + pecan topping, perfect for holiday gifting or quick make-ahead treats.
Course Dessert, Snack
Cuisine American
Keyword dairy-free toffee bars, easy vegan dessert bars, vegan buttery dessert bars, vegan chocolate pecan bars, vegan holiday dessert bars, vegan pecan toffee bars, vegan toffee bars, vegan toffee-style bars
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 32
Author Kristen Holtz

Ingredients

  • 226g (1 c) Vegan Butter room temperature
  • 180g (1 c) Light Brown Sugar
  • 7g (1 Tbs) Golden Flax ground
  • 5g (1 tsp) Vanilla Extract
  • 1.5g (¼ tsp) Salt
  • 240g (2 c) All Purpose Flour
  • 8 oz Oat Milk Chocolate Bar, or Vegan Semi-Sweet Chocolate Chips
  • 125g (1 c) Pecans toasted and chopped
  • Flaky Salt for finishing optional

Instructions

  • Make the flax egg: Whisk together 1 Tbs ground golden flax + 3 Tbs filtered water in a small bowl. Set aside to thicken.
  • Preheat oven to 350℉. Line a 9x13-inch baking dish with parchment paper and spray lightly with a non-stick spray.
  • Make the toffee cookie dough: In the bowl of a stand mixer with the paddle attachment or a large mixing bowl, beat the vegan butter with the brown sugar, until fluffy about 1-2 minutes.
  • Next, add in the flax egg, vanilla extract and salt. Mix well, about 30 sec-1 minute.
  • Add in the flour and mix until dough forms and there are no dry bits remaining. Scrape dough into the baking dish and press into an even layer. Bake for 20 minutes and edges start to turn golden brown.
  • Melt the chocolate: In a heatproof bowl for the microwave, or in a double boiler on the stove top, melt the vegan milk chocolate + 1-2 tsp of vegan butter. Use 30 second bursts and stir each time until *just* melted.
  • Assembly: Pour melted vegan chocolate over the warm toffee cookie crust. Spread evenly, edge to edge with a offset spatula. Sprinkle with chopped pecans and lightly press into the chocolate so that it sticks. Lightly sprinkle with flaky salt, if using.
  • Set aside to cool completely. Use the parchment paper to lift the bars out the baking dish. Cut into 32 small bars. Store at room temperature in an airtight container for 5-7 days.

Notes

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