Toffee-Topped Bars

Big thanks to my momma for making me these wonderful treats.  As usual, she claimed that they were not perfect, but I couldn't hear what she was saying from all the lip-smacking and mmming I was doing.
Something to bring to a potluck and impress for sure.

2 cups brown sugar
2 cups flour
1/2 cup vegan margarine
egg replacer equal to 1 egg
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup soy or almond or other milk
1 cup vegan chocolate chips
1/2 cup chopped walnuts

Preheat oven at 350.  Lightly oil a 13 x 9 inch baking pan.
Mix sugar and flour in big bowl.  Cut in the butter until it is all crumbly.  Remove 1 cup of mixture and set aside.
Add baking powder, salt, vanilla, non-dairy milk and egg replacer into the stuff still inside the big bowl.  Beat until it confesses or it is smooth.  Pour batter into baking pan.
Sprinkle the crumbly stuff you set aside on top of the batter along the choc. chips and nuts.  You can spread the topping evenly with a spatula.
Bake for 35 minutes.  Let those puppies cool.  Cut them into 24 bars.

Peanut Butter Chocolate Pie

Had a few dessert disasters in the last few weeks. Nothing more disheartening then pulling out a flaccid cake or concrete cookies when you're ready for some sweets. This pie is easy and delish.

Store bought chocolate pie crust (surprisingly lots of these are vegan)
1/4 cup margarine
1/4 cup root beer
2 big spoonfuls of peanut butter
1/2 cup soy milk
1/4 cup of sugar
1 tsp. vanilla
1/2 cup melted baker's chocolate

Blend everything together until smooth, dump into pie shell, put in the freezer for a few hours. Pull it out of the freezer about fifteen minutes before you're ready to eat it.

Product Push: Purely Decadent

Miss ice cream? This stuff is awesome! Cherry Nirvana and Chocolate Almond Brownie are personal favorites.