Caramel Layer Bars

Yields: 12 bars


For Bars:

• 1 recipe Brown Sugar Dough*
• 1/4 cup (50g) vegetable shortening
• 1 cup (225g) dark brown sugar
• 1 1/2 cups (150g) powdered sugar (contains cornstarch, use corn-free recipe*)
• 4 (20ml) to 6 (30ml) teaspoons alternative milk beverage

For Topping:

• 1/2 cups (260g) allergy-safe semisweet chocolate chips
• 2 teaspoons (8g) vegetable shortening

*provided in other entries

1. Preheat oven to 375F (190C, or gas mark 5).
2. To make the bars: In a 9-inch (22.5-cm) square cake pan, press Brown Sugar Dough in evenly and prick with a fork. Bake for 20 minutes or until lightly golden. Remove and let cool in the pan.
3. Combine the shortening, brown sugar, and powdered sugar, and 4 teaspoons of milk alternative in a small saucepan. Cook over low heat, constantly stirring with a whisk. If mixture is too thick, add remaining 2 teaspoons milk alternative. Stir until smooth. Pour mixture over the cookie bottom. Let cool.
4. To make the topping: In a microwave-safe bowl, milt the chocolate for 1 minute, stopping at 30 seconds to stir. Add shortening and stir until melted and smooth. Pour over cooled caramel mixture and spread evenly to the edges of the pan. Cool completely. Place in the refrigerator for 30 minutes or until chilled. Cut into squares with a sharp knife. Best kept refrigerated. 
5. For candy look-alikes: Before adding the chocolate, cut cooled caramel-covered base into finger-sized bars. Place bars on a parchment-lined baking sheet and pour chocolate over each cookie until all are completely covered with chocolate. Put back into refrigerator to cool. Serve or wrap in parchment and freeze in a resealable plastic bag. They taste great frozen too!

Allergy Proof Recipes for Kids p.188-89