Welcome to Millie's American & Latin Vegan cuisine. I live on a plant based gluten free-vegan diet filled with lots of fresh fruits, vegetables and whole grains. My dishes are all made without any harmful ingredients like wheat, gluten, dairy, yeast, corn derivatives, meat or fish. Most of my dishes are prepared with a Latin flavor from my native island of Puerto Rico and they are made with lots of Spanish spices & love. So pull up a chair and enjoy some rice & beans with me.
Most of you were expecting Veganlovlie to be here today but I erroneously mixed up the dates we were scheduled to post our cookies...sorry about that. Veganlovlie's delicous Coconut Macaroons will be posted this next Thursday. Her wonderful Coconut Macaroons look divine.
Peanut Butter & Strawberry Chocolate Bars
These bars have always been a great party pleaser at home and they are very easy to make. Actually one or two is not enough to eat, you must have 3 or 4 of them with a nice tall glass of non dairy milk to really enjoy the flavor.
So here are the directions on how to make these bars.
1-1/2 cups of all purpose flour
1/2 c. sugar
3/4 teaspoon baking powder
1/2 c. of cold non dairy butter
1/2 c. egg replacement
1- 12 oz. jar of Strawberry jam or jelly
1- 10 oz. bag of semi-sweet non dairy chocolate chips
Step 1...Heat oven to 375 degrees. Grease a 9 x 13 inch baking pan and set aside.
Step 2...Stir together flour, sugar, egg replacement and baking powder. Cut in butter with pastery blender until well mixed resembling coarse crumbs. Save 1/2 of mixture and set aside. Press evenly remaining mixture onto bottom of your greased pan. Like the picture below.
Step 3...Spread jam evenly over crust...photo below.
Step 4...Once the jam is well spread then add your chocolate chips.
Step 5...Cumble the remaining cookie dough onto jelly. Press lightly with your hand to insert slightly the dough onto the jam & chocolate chips.
Bake for 25 minutes or until lightly brown. Cool completely in pan and then cut into bars.
This batch makes 16 to 20 bars depending on the sizes you cut them.
They are very Soft and creamy.
Store in refrigerator in a tight lid container.
Happy Holidays Everyone!
Post #4...Coconut Macaroons by Veganlovlie on Thursday.