Feb. 21st, 2013

nverland: (Monthly-February)
[personal profile] nverland
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Samoas Bars (with easy Vegan & Gluten-Free Adaptations)

1/2 c butter * (1 stick, and see Edited to add note)
1 c brown sugar
1/4 c white sugar
1 egg (or 1 flax/chia “egg” or egg replacer)
2 tsp vanilla extract
1 c shredded coconut *
3/4 c all-purpose flour (note: increase this based on the consistency of your batter by about 1/4 c as needed; your batter should be fairly thick)
1/2 c butterscotch chips (or peanut butter chips, or white chocolate chips, or vegan butterscotch chips)
3/4 c chocolate chips

In a microwave safe bowl, melt the butter (approximately 90 seconds). It’s ok if it doesn’t all melt completely; some liquid + some softened butter is fine. Add the sugars & stir. Wait until the mixture is somewhat cool (about 5 minutes so you don’t scramble the egg) and then add all remaining items other than the chips & stir. Fold in the chips. Pour mixture into a foil-lined and sprayed 8 x 8 or 9 x 9 pan. Sprinkle a few extra chips on the top if desired. Bake at 350F for 22-25 minutes. Allow to cool well, slice, serve. Store extras on the countertop, refrigerator, or freeze for longer-term storage.

Yields: 12-18 bars depending on size of slices

To make vegan: use margarine, use 1 flax or chia ‘egg’ or other egg replacer and vegan butterscotch chips

To make gluten free: use GF flour and take note of trace gluten in the other ingredients.


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