These Salted Caramel & Pecan Vegan Shortbread Bars are to die for ! Perfect vegan shortbread cookie crust topped with the most amazing salted caramel & toasted pecans, and sliced into perfect little bars of holiday happiness. These make a delicious addition to any Vegan Christmas Cookies Platter. My dessert loving husband Carl, says these vegan shortbread bars are total winners. I had to give away some of my last batch so he didn't eat them all, lol!
SUCH AN EASY RECIPE:
Not only are these absolutely yummy they're easy too. Yay! First you need to whip up the vegan shortbread recipe which takes minutes! Dock it and bake it. While that's baking make the caramel sauce, and toast some delicious pecans. Combine the nuts and salted caramel, pour over the shortbread, and wait patiently for it to cool. So you can eat one or two or five ?. Ok lets go make some delectable vegan holiday treats.
These Salted Caramel & Pecan Vegan Shortbread Squares are:
Insanely good
Easy
the best
Christmasy
Caramely
The perfect bite
Delicious vegan holiday cookies
sweet & salty
nutty
Enjoy you Guys? Happy Day! Please feel free to leave a comment and rate this recipe below. I'd love to hear from you.
Other desserts you might enjoy:
Salted Caramel Vegan Chocolate pie
Gooey Fudgy Vegan Brownies
Tasty Vegan Chocolate Chip Cookies
Salted Caramel & Pecan Vegan Shortbread Bars
- Total Time: 1 hour
- Yield: 16 bars 1x
Description
These Salted Caramel & Pecan Vegan Shortbread Bars are to die for! Perfect vegan shortbread cookie crust topped with amazing salted caramel & toasted pecans, sliced into little tasty bars of holiday happiness. These make a delicious addition to any vegan Christmas cookies platter.
Ingredients
- ½ cup vegan butter, room temperature, ( I like Earth Balance)
- 1 tp vanilla
- ¼ cup white sugar
- ¼ cup rice flour
- 1 cup all purpose flour
- 1 Recipe Salted Caramel Sauce
- 1 cup chopped pecans, chop by hand or pulse in food processor ( I use processor?)
Instructions
TO MAKE VEGAN SHORTBREAD:( STEP BY STEP PHOTOS ABOVE)
- Pre heat oven to 350°
- Add vegan butter, sugar and vanilla to a large mixing bowl. Mix with hand mixer till light and creamy, approximately a minute or so .
- Add in the flours and stir with wooden spoon or by hand till fully mixed.
- Crumble evenly into a 8x8 non stick brownie pan
- Press down evenly with your hand to form shortbread base.
- Dock evenly with fork
- Bake for 15-17 minutes. It should look very slightly brown just around the edges
- Remove from oven and cool in pan on cooling rack
WHILE THE SHORTBREAD IS BAKING: (STEP BY STEP PHOTOS ABOVE)
- Add chopped pecans to dry frying pan set to medium heat, toast for 5-7 minutes, stirring every couple of minutes. Be careful not to burn them.? remove from pan and set aside.
- Make the Salted Caramel Sauce - Recipe is HERE
- Add toasted pecans to caramel sauce, and stir to combine.
- Spread mixture evenly on shortbread crust , let cool to room temp and then put in the fridge to set . and hour or so .
- Slice and enjoy! Store the bars in container on counter .
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Sweets
- Cuisine: European
Dawn says
Unfortunately the caramel sauce didn't thicken so the bars were a gooey mess despite using a high quality full fat coconut milk as recommended. Wanted to serve them for Christmas. Made them last year and seem to recall having the same issue. Will not make again.
Judith says
Can I used cornstarch instead of rice flour?
Verna Rindler says
No I recommend making recipe as written. Enjoy Judith 🙂
Kathy says
Sounds delicious and definitely want to make! Have you made it with gluten free all purpose flour substitute or do you have any advice on gluten free alternative? Thanks so much!!
Verna says
Hi Kathy, I have not made this particular recipe with gluten free flour, but if you do please let me know how to goes for you!! Enjoy!
Sheryl says
Love these shortbread! Our family raved about the recipe. Thank you
Verna says
Oh thank you so much. So happy they were enjoyed!
Angela says
Why 2 different flours?
Verna says
rice flour helps give the shortbread more of a tender crumb
Nora says
Could I use tapioca flour or coconut flour instead of rice? I have way too many specialty flours to buy another one haha!
Verna says
Hi Nora, I have only used rice flour for this recipe. You could try with coconut flour. But like I said I have not tried. Good luck?
Erica Lynn juarez says
What would you recommend for a sugar substitute?
The Cheeky Chickpea says
Hi Erica, there are some recipes that use maple syrup, but I have not tested my recipe with maple syrup. Hope that helps.?
Darlene says
Hello can these be frozen?
The Cheeky Chickpea says
Hi Darlene, I haven't tried freezing them but I bet it would work just fine. Let me know?
Kate says
Easy to make and delicious!
The Cheeky Chickpea says
Thanks so much Kate!? Thats awesome, glad you loved them. Happy day to you.
Troy Powell says
Wow Verna, those shortbread bars are amazing!!! So tasty and not filling at all, I ate too many?
The Cheeky Chickpea says
Haha thanks Troy ❤️ Glad you loved them.
Beth says
I’m getting ready to make these this year, had them last year and they were so good! This year I want to make multiple batches though. Don’t you need to increase the size of the pan and bake time if you double or triple it? All of them still say an 8x8 pan.
Meagan says
These look dreamy! And delicious!
The Cheeky Chickpea says
They are definitely tasty ? Thanks for your comment Meagan!