Shortbread Caramel Chocolate Bars

• 10 Tablespoons margarine
• ¼ cup powdered sugar
• 2 Tablespoons packed brown sugar
• 1½ cups soy-flour blend
• ¾ teaspoon baking powder
• ⅛ teaspoon salt
• 12 caramel squares
• 1 Tablespoon soy milk
• ¼ cup dark-chocolate chips
• ½ teaspoon shortening
• ¼ cup salted soy nuts, chopped
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Combine margarine, powdered sugar and brown sugar in mixing bowl, and cream until light and fluffy. Add soy-flour blend, baking powder and salt; blend well. Line 8-inch square baking pan with foil, and press dough into pan. Prick with fork at ½-inch intervals. Bake at 325 F for 20–25 minutes, until lightly browned. Remove from oven, and while warm, cut into 24 bars (about 1 inch by 2½ inches). Heat caramels with soy milk in microwave-safe bowl at 30-second intervals until creamy. Drizzle on each bar. Heat dark-chocolate chips and shortening in microwave-safe bowl at 30-second intervals until melted. Drizzle on each bar. Sprinkle with salted soy nuts. Cool.

Makes 24 bar cookies

Nutrition per serving (1 bar cookie, 29 g): 143 calories; 9 g fat (2 g saturated, 2 g trans fats); 0.3 g cholesterol; 105 mg sodium; 14 g carbohydrate; 1 g fiber; 2 g protein; 18 mg calcium; 1 mg iron; 21 g potassium