Another blogging challenge! January’s “Sugar High Friday” challenge is to recreate a favorite childhood dessert.
When I was a kid, Christmas was exciting for two reasons: presents, of course, but also the ridiculously sugar-laden snacks that were a constant presence in our house for about two or three weeks every December. My mom would always make three treats: peanut-butter rice crispy squares, fudge, and this amazing gooey concoction of graham crackers, condensed milk, chocolate chips, and powdered sugar. That one was always my favorite. And since turning vegan, it’s gone off the list of seasonal foods I can look forward to — the chocolate chips and powdered sugar are easy enough to replace, but finding honey-free graham crackers can be a bit of a challenge, and condensed milk? Forget about it.
I’m still working on the condensed milk recipe, but my first attempt turned out pretty great. Behold:
Graham Cookie Bars
1 1/2 cup soy creamer
1/4 cup soy milk powder
1 tablespoon corn starch
2 tablespoons sugar
14 graham crackers (Keebler brand is vegan)
6 oz. chocolate chips
1 tsp. vanilla
Blend together soy creamer, soy milk powder, corn starch, and sugar. Pour the mixture into a small saucepan and heat over a medium flame until it begins to simmer. Stirring constantly, allow the mixture to simmer for 30 seconds to a minute, until it thickens. Pour into a bowl and let cool. (If time is an issue, stick it in the fridge.)
In a bowl, crush the graham crackers with your fingers or a potato masher. Mix with the condensed soy milk, vanilla, and chocolate chips, and pour into a greased 8×8 pan. Bake at 350 for about 35 minutes, until it turns golden brown and begins to pull away from the edges of the pan. Cool in the pan, cut into bars, and sprinkle powdered sugar over the top.