Is holiday baking fatigue setting in yet? It sure is for me. I always spend an inordinate amount of time in the kitchen, but between November and December, that inordinate amount of time seems to triple. Basically, I'm constantly covered with flour at this time of year. There are just so many things: classroom parties, cookie exchanges, pot lucks, and at least six or seven recipes that I MUST make for my family or all will be ashes and sadness.
And yet there's always one more thing, isn't there? Right now I feel like that airplane heading to Rio de Janeiro in Richard Scarry's Busy Busy World. Do you know the story I mean?
You guys, I am that airplane, and Aunty Ant is a metaphor for requests for baked goods.
Here's the thing, though: I KNOW I'm going to be asked to contribute to cookie exchanges and classroom parties, so the best course of action is to be prepared. The best defence is a good offence, and having a pan of these delectable mint chocolate squares in the freezer is like scoring a touchdown in the last twenty seconds of a tied football game.
Sorry, my husband watches a lot of football.
Speaking of my husband, he says that these squares are the BEST DESSERT I HAVE EVER MADE, and he even held to that opinion when I told him they are vegan, so that's saying a lot.
Chewy Chocolate Bottom Layer
Minty Middle Layer
Chocolate Glaze Topping
Cut into squares. Keep refrigerated, or freeze until needed.
Want more easy festive desserts? Try my Peppermint Crunch Icebox Cookies or my Chocolate Glazed Truffle Cookies. If you cannot stand the idea of turning on your oven one more time, try my Quick and Easy Candy Cane Popcorn.