Vegan Rocky Road Bars
Buttery chocolate shortbread topped with rich, melted chocolate and sprinkled with salted almonds and mini marshmallows.
- Prep Time: 15 minutes
- Bake Time: 15 minutes
- Total Time: 2 hours
- Yield: 9 3-inch Bars 1x
- Category: Brownies and Bars
- Method: Bake and Chill
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Base
1 1/2 c all purpose flour
1/3 c sugar
2 tbsp cocoa powder
2/3 c vegan butter
For the Topping
2 c nondairy chocolate chips
1/2 c vegan butter
1 tbsp agave nectar
1 c chopped salted almonds
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 9 inch square pan with parchment paper. Set aside.
- Make the Base: Whisk together flour, sugar and cocoa powder in a large bowl. Cut in cold vegan butter using a pastry cutter. Continue to work the mixture until it resembles wet sand.
- Bake: Firmly press the base mixture into the bottom of prepared square pan using your hands. Try to get the base layer as even as possible. Place pan on center rack of preheated oven and bake for 17-20 minutes. Remove from oven and let cool for 15 minutes.
- Make the Topping: Add chocolate chips, vegan butter and agave nectar to a small saucepan. Heat on stove over medium whisking frequently until chocolate is completely melted. Remove from heat and let cool for 5 minutes. Stir in half of the almonds and half of the marshmallows.
- Assemble and Chill: Pour melted chocolate topping over the baked crust. Spread out evenly using a rubber spatula. Sprinkle the remaining almonds and marshmallows over the top of the bars. Allow pan to cool slightly before covering and placing in the refrigerator. Chill for at least 2 hours before serving.
Notes
*Bars will keep in an airtight container in the refrigerator for 3-4 days. This is not a freezer friendly recipe.
Find it online: https://censoredbaker.com/vegan-rocky-road-bars/
