You guys, I’ve discovered the vegan goldmine. You know all that sugar cookie dough you have leftover from the holidays in your freezer (or is it just me)? Make this. Do not hesitate, just do it. Yes, it takes some time, but within it you find chocolate, vegan dulce de leche, vegan marshmallows and well, sugar cookie dough/shortbread. It is a vegan carmel s’mores bar. I mean, really? You need it. Take that, bikini season! Fat makes you float better, anyway. Now you won’t drown so easily.
I cannot claim the recipes for all the ingredients, but I can claim the combination. I’m moving out and trying to use up all those mysterious items I shoved in the freezer at some point this year. This is definitely the best use of leftover cookie dough. Ever. Here is what you need:
Vegan S’mores Sugar Cookie Bars
– 1 1/2 cup flour
– 1/4 cup sugar
– 1/2 cup + 2 tbsp. margarine
– 1/2 – 3/4 cup ground almonds
– 1 tsp Vanilla Extract or 1 tbsp. vanilla sugar
– dash salt
Combine all ingredients and knead into a smooth dough. Throw into the freezer until the other stuff is done.
– 3 1/2 cups soy milk
– 1/2 cup full fat coconut milk
– 2 cups sugar
– 1/4 tsp. ground vanilla
– 1/2 teaspoon salt
– 1 pinch baking soda (to prevent curdling)
Combine all the ingredients in a big pot and stir until the sugar melts. Bring to a boil and then quickly turn the temp down to low. Stir every 10-15 minutes for 2 1/2 hours and then more often the last 1/2 hour. It should become about half the volume and get thicker. Remember, it will get a bit thicker once cooled. Check out the link above for more instructions and photos on the process!
– vegan marshmallows (I used Dandies)
– chocolate chips (make sure they’re vegan)
Preheat your oven to 425F. Take the cookie dough out of the freezer and, I know this sounds weird, grate it with the largest side of your cheese grater into a greased square pan. Spread out across the pan and press down a little, but not too much. If you’re lazy, you could just stick the dough in the pan and flatten it into a crust, but I like the texture of it much better this way! Bake in the oven for 10-15 minutes until the edges start to brown.
Once the crust and dulce de leche are done, pour a layer of the dulche de leche over the sugar cookie crust. Smooth evenly over the surface. Top with vegan marshmallows and chocolate chips.
Stick it in the fridge or freezer until you’re ready to serve, then place right under a broiler until the marshmallows brown and the chocolate chips melt. Cut and serve!
Then, if you have extra dulche de leche and a candy bar mold like me, you can make this: