Whenever people ask me what food I miss most being vegan, I always answer marshmallows. That is, I used to answer marshmallows. Now with Chicago Soy Dairy Dandies, Sweet and Sara marshmallows, and Suzanne’s Ricemellow, I never go without. Here is a recipe that simulates all the rich flavors of a campfire s’mores into a dessert bar for any time of the year.
- 1 c cold earth balance margarine (buttery sticks works best)
- 1/2 c sugar
- 1 t vanilla
- 2 c flour
- 3/4 - 1 c peanut butter
- 1 c ricemellow (vegan fluff - could probably use melted dandies, but would be much harder to spread)
- 12 oz bag chocolate chips (ghiradelli work best since you’ll be melting them)
- 1 c chopped nuts (optional)
Preheat oven to 350F.
Cream the margarine and the sugar together until well combined. Beat about 2-3 minutes. Add the vanilla. Add the flour in 1/2 c batches and mix until just combined.
Line a 1/4 sheet sized cookie sheet that is around 1/4 inch deep with parchment paper (will be more effective when removing the shortbread than if the cookie sheet was simply greased). Dump the dough onto the cookie sheet and press it out with your hands to fill the sheet. Try to keep a uniform thickness. It doesn’t matter if you leave fingerprints, as you will be covering it later. Bake for 10-12 minutes, the top should be soft to touch but golden brown on the bottom. Let cool, don’t try to remove it from the cookie sheet yet, it will break.
Once cooled, spread the peanut butter on the shortbread. The shortbread may flake a little, so be gentle. Again, the looks don’t matter at this stage because there are two more layers. On top of the peanut butter spread the ricemellow. Place in the fridge if you have room, otherwise let sit on the counter while you melt the chocolate, so that the fluff hardens a little.
In a double boiler (add about an inch of water to a small saucepan and simmer - don’t boil - place a glass bowl on top of the pan, you don’t want the water to be touching the bowl) melt the chocolate chips. Once melted pour over the fluff and spread to cover the whole bar. Sprinkle the top with the chopped nuts if you are using them.
Let the chocolate harden before cutting.
YIELDS: 12 bars PREP TIME: 30 minutes COOK TIME: 10-12 minutes