These are the perfect treat to bring to a holiday party, they will be a hit with everyone! The crunch of the shortbread and the smooth fudge will have them going back for more!

 This recipe will Make one 9in baking pan about 16-25 squares

• Prep time: 30mins
• Chill time: 4 hours

 

Hot Cocoa Shortbread Fudge Bars 

Ingredients:

Short bread cookie crust:

• 2 cups WTF Gluten Free Flour Blend
• 1 cup vegan butter, chilled and cubed
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon sea salt

Hot Cocoa Fudge:

• 3/4 cup full-fat coconut cream, stirred
• 1/2 cup white sugar
• 2 cups WTF Dairy Free Chocolate Chips
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla
• 2 cups vegan mini marshmallows
• 1 tablespoon vegan butter

 

Directions:

1. Preheat oven to 350 F. In a small saucepan combine coconut cream and white sugar, stir until sugar is completely dissolved. Once bought to a boil, turn heat down to medium-low and simmer for 40 minuets, stirring every 5 minutes. This will make a sweetened condensed milk. 
2. In a large mixing bowl, combine flour, cubed butter, brown sugar and sea salt. Using an electric mixer, pulse until butter is broken up into pea sized pieces. Do not over mix - you should have some lumps in your dough!
3. Spray a 8x8 or similar baking pan with cooking oil, and gently press the dough into the pan. Bake for 30-35 minutes, until edges are golden brown. 
4. When sweetened condensed milk is finished, pour into a small metal bowl or double boiler pot, along with the chocolate chips, cocoa powder, butter and vanilla.
5. Stir to combine, and melt using a double boiler. When chocolate is fully melted and creamy, add in one cup of mini marshmallows. Stir them in for one minute.
6. Pour the fudge mixture on top of the baked shortbread cookie crust, spreading evenly with a spatula. Sprinkle the remaining one cup of marshmallows onto the hot fudge, gently pushing them in to stick. Place the pan in the refrigerator and let chill for a minimum of 4 hours or overnight. 
7. When fudge is fully cooled and firm, drizzle with additional melted chocolate. Cut into squares and serve!  

Photos and recipe by Jenna with love and lattes.