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
Measure out 1 cup dark chocolate chips, 1/2 cup full-fat coconut milk (canned), 1 teaspoon vanilla extract, 2 cups chocolate cookie crumbs (such as Oreo) Grease a 9x9 baking pan, or line with parchment paper. Place the cookie crumbs in a large bowl. In a small saucepan over low heat, melt together the chocolate chips and coconut milk, stirring often. Stir in the vanilla extract, and pour over the cookie crumbs. Stir well to coat, and press mixture into prepared pan. Chill in the refrigerator for a few hours to overnight.Minty Middle Layer
Measure out 1/4 cup refined coconut oil, 1/2 teaspoon peppermint extract, 1 1/2 cups icing sugar, 2 tablespoons almond or coconut milk Beat together coconut oil, peppermint extract, and icing sugar. Add milk in small increments until creamy. Spread over chilled chocolate crumb layer and put in the refrigerator. Chill for 1 hour, or more.Chocolate Glaze Topping
Directions
Measure out 1/4 cup chocolate chips, 1 tablespoon refined coconut oil In a small saucepan over low heat, melt together the chocolate chips and coconut oil. Pour over chilled mint layer, and spread to coat. Chill until set; about 1 hour. 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.
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