I asked my sister Cynthia if I could include her NUTCRACKER SWEETS in this blog, and she said that was fine. She had gotten the recipe from the mother of a friend of her daughter, but thought she might have changed it a little, plus she gave it this name. I have made these for the dance school's fund-raising refreshment table during The Nutcracker Suite, where they seemed to sell well and no one knew they were eating a vegan treat. Try to find fresh pecans to make them with, as that is the most important ingredient.
INGREDIENTS
Crust
2 cups — organic white flour and/or whole wheat pastry flour
1 cup — organic brown sugar
1/2 cup — organic plant-based butter
Sprinkle — vanilla
Middle Layer
1 cup — pecans
Next Middle Layer
2/3 cup — plant-based butter
1/2 cup — organic brown sugar
Top Layer
1 package — dairy-free malt-sweetened chocolate chips
METHOD
Preheat the oven to 350 degrees.
In a mixing bowl, stir together two cups of organic white flour or whole wheat pastry flour and a cup of Sucanat, which is an organic brown sugar. With a fork, mix in half a cup of Earth Balance or organic Smart Balance non-hydrogenated butter substitute. Possibly you could try this with a bland oil, like sunflower, but since the rest of the ingredients are expensive, I have yet to experiment. I added a sprinkle of vanilla.