- Shelf Stable Unsweetened Chocolate Almondmilk
- Cook Time
- 22 Minutes
Heat oven to 350°F. Grease 13”x9” baking pan. Line bottom with parchment paper; grease paper.
In medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
In large bowl, combine melted vegan sticks, cake mix, flour and ¼ cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.