I found this recipe in a family magazine back in the 70's. The original recipe called for eggs and butter. Back then, before enlightenment and awakening, I was using those dastardly ingredients. No more! Naturally, this treat is now plant based and dairy free and, according to my daughter who is a cookie baking expert, these chews are tops! Enjoy!
- 1 3/4 cups sifted all-purpose organic flour (can use whole wheat pastry flour instead)
- 1 1/2 cups firmly packed light brown sugar
- 1 T grated orange rind
- 1/2 tsp salt
- 1/2 cup non-dairy margarine
- 1 package (6 ozs) non-dairy semi-sweet chocolate pieces
- Ener-g egg replacer for 2 eggs
- 1/2 tsp baking powder
- 1 tsp vanilla
- 1 1/2 cups chopped walnuts
- melted non-dairy semi-sweet chocolate for glazing
Preheat oven to 375.
Combine the flour, just 1/2 cup brown sugar, orange rind, and 1/4 tsp salt in a large bowl. Cut in the non-dairy margarine using a pastry blender until the mixture is crumbly. Press the mixture evenly over the bottom of an ungreased baking pan, 13 x 9 x 2, to make the bottom layer.
Bake in oven for 10 minutes or until firm. Remove from oven but leave oven on. Sprinkle the 6 ozs of chocolate pieces over the layer. Let stand about 2 minutes or until the chocolate softens. Then carefully spread the chocolate evenly over the pastry layer with a knife to make a second layer.
Following Ener-g egg replacer directions on the box, beat replacer and warm water to make 2 eggs. (This whips up and looks like egg whites.) After beating replacer, stir in remaining 1 cup brown sugar, 1/4 cup of the flour, 1/4 tsp salt, baking powder, vanilla and walnuts. Spread this mixture over the chocolate layer in the pan.
Bake for 20 minutes longer, or until the top is firm and golden. Cool completely in the pan on a wire rack. When cook cut into 1-inch squares. Melt a little chocolate. Top each square with a walnut half held in place by a dot of the melted chocolate.
These treats are nice any time, but especially as part of your Christmas cookie tin!