Needed something quick. Something gluten-free. Something dairy-free. These Peanut Butter Caramel Shortbread Bars aren’t super quick however you can pause and do other things in-between layers. which is exactly what the doctor ordered.
The recipe was just used as a guideline. It wasn’t vegan and it had some fake sugars and the girls that helped me eat these didn’t do those chemicals. I used margarine in the crust. It didn’t hold up unfortunately but tasted awesome. There’s that. I was bummed I didn’t get the crust to stick together though. I also used real sugar which probably didn’t help. That was the only fail.
The caramel layer was darn tasty. My substitutions were real sugar and almond milk. It still tasted rich and creamy and sticky and wonderful. No worries there. I probably cooked it a tad longer too, I wanted to make sure it would set. The top chocolate layer was honestly just chocolate chips and margarine. Worked out perfect. The right amount of sweetness from the semi-sweet vegan chips and the right amount of creaminess from the margarine not letting it set to be hard again. I wish this had turned out as good as the original recipe but with all the substitutions I’m pretty lucky that I got something edible. Not a bar was left after the party by the way, so everyone did enjoy them 😉