Can I use a different type of nut?

Yes. Walnuts, pecans, peanuts, or cashews all work well if you want to switch up the flavor or use what you have on hand.

Can I make these bars ahead of time?

Absolutely. These bars are great for making a day ahead since the chocolate sets fully and the flavors develop even more overnight.

Yes. A chopped dairy-free chocolate bar works just as well and can sometimes melt even more smoothly than chocolate chips.

Chocolate can seize if overheated. Melt it slowly over low heat or in short microwave intervals, stirring frequently.

Yes. Simply swap the all-purpose flour in the base for a 1:1 gluten-free baking flour blend for a gluten-free version.

They likely need more chilling time. Let the bars fully set in the refrigerator before cutting so everything holds together properly.

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5 from 1 review

Buttery chocolate shortbread topped with rich, melted chocolate and sprinkled with salted almonds and mini marshmallows.

Scale

For the Base

1 1/2 cups all purpose flour

1/3 cup granulated sugar

2 tablespoons cocoa powder

1/4 teaspoon salt

2/3 cup vegan butter

For the Topping

2 cups nondairy chocolate chips

1/2 cup vegan butter

1 tablespoon agave nectar

1 cup chopped salted almonds

Cook Mode Prevent your screen from going dark

Prep: Preheat oven to 350 degrees F (175 C) and line a 9 inch square pan with parchment paper. Set aside.
Mix: Whisk together flour, sugar, cocoa powder and salt 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.
Melt: 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 or offset 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 slicing.