Ingredients

Directions

Soy Nut Brittle
Combine sugar, soy sauce and water in a saucepan. Bring to a boil while stirring. Add glucose syrup and continue cooking while occasionally stirring to 311ºF/155ºC. Remove from heat and add the butter, baking soda, soybeans and peanuts. Stir well to incorporate.

Pour the mixture onto an oiled non-stick baking mat and spread with an offset pallet knife. Pull into a thin sheet when cool enough to touch. Let cool to room temperature until very brittle. Break into small shards.

Chocolate-Soy Banana Filling
Puree tofu, bananas and sugar in a food processor until very smooth. Quickly add melted chocolate and puree immediately until mixture is smooth and one homogenous color. Remove from processor and transfer to container and refrigerate overnight until firm.

Soy Nut Butter Cookies
Sift flour and baking soda together. Set aside. In mixer with paddle, lightly cream salted butter, soy butter and sugar. Do not incorporate too much air as this will make them spread. Slowly add the egg and mix until incorporated. Add flour mixture and mix until combined.

Roll on non-stick baking sheet until rectangle is formed 9 1/2 inches x 9 1/2 inches (about 1/4-1/3 inch even thickness). Square up edges. Cover and freeze until firm. Trim rectangle edges, cut into 3 strips lengthwise. Then cut into 1 inch wide rectangles. Chill well.

Transfer to sheet pan, ensuring adequate space in between cookies for minor spreading. Bake at 375º F. /190ºC in conventional oven for 12 minutes until evenly browned and cooked through. Cook until room temperature, store in airtight containers.