S'more Cookie Bars
1/2 cup vegan margarine at room temperature
1/2 cup sugar
1/4 cup brown sugar
1/4 cup applesauce
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
3/4 cup vegan graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
2 large vegan dark chocolate bars
1 1/2 cups ricemellow fluff
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together margarine and sugars until light and fluffy. Beat in applesauce and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough or break the chocolate to get it to fit in a single layer. Then spread ricemellow evenly over the chocolate layer.
Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a freezer size ziplock bag and using your palms to flatten it out. Then use scissors to cut down both long sides of the bag, and carefully place the flattened dough on top of the layers and spread the dough where it is uneven.
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.