These treats are absolutely delicious and perfect for novice cooks. They make a lovely holiday treat to give away or to serve at a party.
Bar Ingredients
8.8 oz (250 g) dairy-free dark chocolate
4.2 oz (120 g) unsalted vegan butter, cubed
2 Tbsp (30 mL) maple syrup
7.1 oz (200 g) Biscoff Speculoos Cookies (I used “Lotus” cookies which can be found at most supermarkets or specialty stores. See photo below. You can also swap out these cookies with gingersnaps.)
1½ cups (99 g) vegan marshmallows, roughly chopped
½ cup (80 g) dried cranberries or dried cherries
½ cup (62 g) roasted salted pistachios
Topping Ingredients
2 Tbsp (15 g) roasted salted pistachios, finely ground
2 Tbsp (3 g) freeze-dried cranberries, finely ground
2 Tbsp (3 g) freeze-dried cranberries, finely ground
Directions
Line an 8-inch (20 cm) square baking dish with parchment paper.
Break the chocolate into pieces and place it into a heatproof bowl with the butter and maple syrup. Melt it over a pot filled with gently boiling water on the stove. Set aside once melted.
In a large bowl, roughly crush the cookies, then add the chopped marshmallows, cranberries and salted pistachios.
Pour the chocolate mixture into the bowl with the cookie mixture and mix until everything is coated in chocolate.
Transfer the mixture to your lined dish and press it down very firmly.
Sprinkle the finely chopped pistachios and freeze-dried cranberries on top.
Refrigerate for 3 hours to set, then cut into bars or squares. Wrap them as a gift if desired, and enjoy!
Line an 8-inch (20 cm) square baking dish with parchment paper.
Break the chocolate into pieces and place it into a heatproof bowl with the butter and maple syrup. Melt it over a pot filled with gently boiling water on the stove. Set aside once melted.
In a large bowl, roughly crush the cookies, then add the chopped marshmallows, cranberries and salted pistachios.
Pour the chocolate mixture into the bowl with the cookie mixture and mix until everything is coated in chocolate.
Transfer the mixture to your lined dish and press it down very firmly.
Sprinkle the finely chopped pistachios and freeze-dried cranberries on top.
Refrigerate for 3 hours to set, then cut into bars or squares. Wrap them as a gift if desired, and enjoy!
Storage
Store in an airtight container in the fridge for up to 2 weeks. Store in the freezer for up to 2 months.
Store in an airtight container in the fridge for up to 2 weeks. Store in the freezer for up to 2 months.
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