Calling all apple lovers! Get ready for this fall-tastic recipe from vegan chef, baker and author Chloe Coscarelli. She made this unforgettable recipe just for Whole Foods Market. Lucky us! For holiday occasions, don’t miss Chloe's Vegan Meal for 2, which includes exclusive dishes like Cremini Mushroom Roast and Miso Creamed Greens.
Special Diets:
Ingredients
Method
Make the shortbread: Preheat oven to 350°F. Lightly grease an 8-inch square pan and line with parchment paper long enough to overhang the edges.
In a food processor, pulse flour, margarine, sugar and salt until crumbly. Reserve 1 cup of dough for topping, and press remaining dough into prepared pan. Bake for 18 minutes and transfer to a wire rack when done.
Make the filling: In a medium pot, heat margarine and apples over medium heat. Stir until apples are soft, about 10 minutes.
Add brown sugar and increase heat to medium-high heat. Let bubble for about 10 minutes until thick and caramel-like, stirring frequently.
Stir in cinnamon and vanilla, then remove from heat and cool slightly, about 10 minutes.
Make the bars: Pour apple filling over baked crust, then crumble reserved shortbread dough over the top. Leave some in larger clumps and some of the apple filling peeking through. Bake for 30 minutes, then cool on a wire rack and refrigerate for a few hours or overnight to firm up.
Once chilled, lift the parchment paper to release the bars from the pan. Using a sharp knife, cut into squares and serve with vegan ice cream. (Chef Chloe loves our 365 by Whole Foods Market Vanilla Bean Almondmilk Non-Dairy Frozen Dessert.)
Store any leftover bars (right!) in refrigerator.