Everyone's favorite Girl Scout Cookie, but Vegan and in a bar shape!
Ingredients:
1 cup flour
1/4 cup sugar
6 tbls of softened earth balance butter
Dash of vanilla
2 cups of toasted coconut
Roughly 1-2 cups of Enjoy Life Chocolate Chips
For the caramel:
1/3 rounded cup of brown sugar
1/3 rounded cup of regular sugar
2 tbls of Earth Balance Butter
1 tablespoon of syrup of choice
Pinch of salt
1/2 cup of Cashew milk
Directions:
Preheat oven to 350
Combine the first 4 ingredients together
Mix well to create a dough
Press into a greased 9x9 baking sheet
Bake in preheated oven for roughly 15-18 minutes
Until golden and starting to crisp
Remove and sprinkle with chocolate chips, reserving roughly 1/3 of chips
(Chocolate should be starting to melt)
With the back of your spoon spread the chocolate evenly
Make your caramel sauce:
Combine your two sugars, milk and salt into a small-medium sauce pan
Heat over low-medium until sugar dissolves
Turn to medium high and bring to a boil turning often
Cook for roughly 5 minutes and remove from heat
Add in your butter, mix well
Allow to cool 2-3 minutes
Mix your caramel sauce with your toasted coconut
Quickly and evenly spread on top of chocolate
Press down using back of your spoon
Melt remaining chocolate ( you can add a little butter if you want)
Drizzle the top with melted chocolate
Allow to cool for at least 5 hours before cutting and serving.