Recipes

Fudge Crumb Bars

Name: Fudge Crumb Bars
Prep time: 00:05
Cook time: 00:28
Total time: 00:33
Yield: 6 servings
Cuisine: American
Ingredients: 8 slices perfect gluten-free breadcrumbs; 9 tbsp vegan buttery spread, melted; 3 tbsp cane sugar; 2 (7.4) oz cans sweetened condensed coconut milk; 1 1/4 cups vegan chocolate chips; 1 tsp vanilla; 1 1/2 cups mini gluten-free pretzels

Ingredients for the Fudge Crumb Bars

8 slicesperfect gluten-free breadcrumbs View Product
9 Tbspvegan buttery spread, melted
3 Tbspcane sugar
2 (7.4) oz canssweetened condensed coconut milk
1 1/4 cupsvegan chocolate chips
1 tspvanilla
1 1/2 cups mini gluten-free pretzels
2 - 4 TbspWowbutter, heated to drizzle
vegan caramel sauce

Ingredients for One Great Vegan's Version

8 slices gluten-free bread View Product
1 tspcinnamon
1 tspnutmeg
9 Tbspvegan buttery spread, melted
3 Tbsporganic cane sugar
2 cupssweetened condensed coconut milk
1 1/4 cup vegan chocolate chips
1 tspvanilla extract
1/3 cupfresh raspberries, crushed
1 1/2 cups gluten-free pretzels
1/4 cupvegan white chocolate, melted
vegan caramel sauce

By Little Northern Bakehouse

Layered with rich fudge filling and topped with crunchy pretzels, these gluten-free Fudge Crumb Bars are so sublime, you’ll be surprised how easy they are to make! Follow these simple steps and you’ll have a delicious, allergy-friendly dessert ready in no time! Plus, it’s perfect for sharing with friends and family!

Or take our original recipe to the next level with One Great Vegan’s version! With just a few simple swaps and additions—like crushed raspberries and melted vegan white chocolate—you can put a brand new spin on this deliciously versatile sweet treat!

Instructions:

For our original Fudge Crumb Bars:

Preheat oven to 350℉ and line an 8×8 baking dish with parchment paper or aluminum foil.
Combine the Millet & Chia breadcrumbs, vegan buttery spread, and cane sugar in a small bowl and press firmly into the baking dish in an even layer and bake for 8 minutes.
In a medium saucepan, combine the condensed milk, chocolate chips and vanilla. Heat until melted and smooth, stirring constantly.
Pour the chocolate mixture over the crust and top with pretzels. Bake until the chocolate mixture bubbles around the edges, approximately 15-20 minutes.
Cool completely, and if possible, chill in the fridge overnight.
Drizzle with caramel and Wowbutter before cutting into bars. Enjoy!

For One Great Vegan’s Version:

Make your breadcrumbs following the instructions from our Perfect Gluten-free Breadcrumbs recipe. But before you bake, cover your gluten-free bread slices in a mixture of cinnamon and nutmeg.
Bring your oven up to 350℉ and line an 8×8 baking dish with parchment paper or aluminum foil.
In a medium saucepan, combine the condensed milk, chocolate chips and vanilla. Heat until melted and smooth, stirring constantly.
Pour the chocolate mixture over the crust and top with pretzels. Then, quickly mash up your raspberries (if you haven’t already) and add them to the chocolate mixture.
Place your gluten-free pretzels into rows until you cover the entire baking dish. Then bake in the oven for about 15-20 minutes.
Allow fudge bars to cool completely. If possible, let chill overnight in the fridge.
Drizzle with caramel and melted vegan white chocolate before serving. Enjoy!

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A post shared by Gabrielle Reyes – Musical Chef (@onegreatvegan)

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