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People have been asking for some vegan caramel recipes and if you fall into that category, don't worry - there's plenty more to come. For now, who wants to try one of these vegan caramel bars which consist of three delicious layers.
First of all, there is a chocolatey base made with puffed rice, kind of like what you expect from a chocolate crispy bar. The middle layer is the exciting part. Biscoff caramel. No prizes for guessing one of the components that goes into it, with the other ingredient being vegan condensed milk!
Finally, the topping. All you need to do is melt vegan chocolate and top it with biscoff crumbs. That's it! If you make these delicious vegan chocolate bars be sure to tag me @vegan_treats_blogger on Instagram. Follow for more easy vegan recipes. Hope you enjoy!
WHAT INGREDIENTS DO YOU NEED TO MAKE THESE EASY VEGAN BISCOFF CARAMEL BARS?
- Vegan Butter
- Dark Chocolate - makes a great topping. I also used it for my vegan chocolate peanut butter almond bars.
- Puffed Rice
- Biscoff Spread
- Vegan Condensed Milk
- Biscoff Biscuits
HOW TO MAKE THESE VEGAN CHOCOLATE BARS
(Full instructions are on the recipe card below).
TIPS FOR MAKING THESE VEGAN CARAMEL BARS
MELT YOUR CHOCOLATE BY DOUBLE BOILING
This is by far my favourite way to melt chocolate. I boil some water in a saucepan, place a steaming pan on top and then a heat-proof mixing bowl on top of that. This allows the chocolate to melt nicely and without any burning. Just stir constantly and you'll be fine.
USE CONDENSED MILK FOR THE CARAMEL
I've seen people make vegan 'caramel' using biscoff spread and plant milk but if you'd like your caramel to have the runny, gooey and stringy effect of its non-vegan counterpart, definitely find a vegan condensed milk. There are plenty of brands that do it these days.
DON'T CHANGE THE FREEZING TIME
This will cause the consistency of the biscoff caramel to be incorrect.
WHAT IS BISCOFF?
Biscoff spread is a speculoos-based spread with a similar consistency to that of peanut butter. Other ingredients that it contains are brown sugar and gingerbread-like spices.
WHY I LOVE THIS VEGAN BISCOFF RECIPE
I love these vegan biscoff bars because of how yummy the caramel filling is. These vegan chocolate bars are filled to the brim with caramel and it amazes me how much it tastes like non-vegan caramel.
With all these vegan condensed milk alternatives on the market these days, it allows vegan bakers and to take the vegan dessert game to the next level.
Have you tried these vegan rocky road bars yet? I think you'll love them!
WHY YOU SHOULD MAKE THIS RECIPE
- The caramel is so thick. The caramel really is what makes these vegan chocolate treats so special.
- It's like 3 chocolates in 1. The bottom layer is like a rice crispy bar, the middle layer is caramel and the top is ordinary chocolate - all in one bar. It doesn't get much better than that!
- They're so easy to make. All you need to do is mix the ingredients and pour in all of the layers. Other than that, it's just waiting for them to freeze!
HELPFUL TOOLS FOR MAKING THESE VEGAN CHOCOLATE BARS
- 8x8 Inch Baking Tray
- Large Saucepan
- Medium-sized Mixing Bowl
- Medium Saucepan
RECIPE VARIATIONS & SUBSTITUTIONS
- Use peanut butter. If you're not a huge fan of Lotus Biscoff spread, not to worry. You could also use peanut butter 1:1 and it will be equally as tasty.
- For the base use a different cereal. Some people may prefer something like Corn Flakes on their base rather than Rice Krispies.
- Top with more goodies. You can never have too many toppings. The possibilities are endless. Vegan marshmallows? Vegan white chocolate chips? You choose!
Most commercial caramel isn't vegan as it often contains dairy products.
HOW TO STORE
Store in an airtight container in the fridge for up to a week.
The Most Delicious & Simple Vegan Biscoff Caramel Bars
- 100 g Vegan butter melted
- 400 g Dark chocolate melted
- 130 g Puffed rice
- 7 Tablespoons Biscoff spread
- 350 g Vegan condensed milk
- 200 g Dark chocolate melted
- Biscoff biscuits/crumbs to taste
- Line an 8x8 inch baking tray with parchment paper.
- For the base: Melt your chocolate with the vegan butter by double boiling. I boiled water in a large saucepan, placed a steaming pan over it and then I placed a heat-proof mixing bowl on top of that. Stir constantly to avoid burning.
- Fold the puffed rice into the chocolate mixture. Pour it into the pre-prepared baking tin. Press down firmly with the back of a spoon.
- Place in the freezer while you prepare the Biscoff caramel filling.
- For the filling: Add the vegan condensed milk and biscoff spread to a medium pan. It will start off quite thick. Stir and let it simmer over a medium heat until it begins to have the consistency of a runny caramel.
- Pour the caramel filling over the base and let it cool.
- When it has cooled, place your dessert in the freezer for 1 hour 30 minutes for the filling to set.
- For the topping. Melt the dark chocolate using the same method as before. Take your treat out of the freezer and pour the melted chocolate over the top.
- Immediately decorate with the Biscoff biscuits then place back in the freezer for a further 30 minutes.
- Store in an airtight container in the fridge for up to a week.