Nicole MacPherson: Meatless Mummy Con Carne


Chocolate Coated Cookie Bars


Chocolate Covered Cookie Bars |

I know, I know. This whole month is a whirlwind of activities. There are parties to attend, potlucks to gorge at, concerts and performances and tournaments to applaud. Not to mention tree-trimming, shopping, wrapping, and watching Elf for the twentieth time while guzzling wine and wondering how you're going to find the energy to bake something for the class party tomorrow.

We've all had that moment, haven't we, when our children surprise us with a last-minute request for baked goods. The class party you didn't know was happening is one that requires you sending in three dozen treats tomorrow morning, and you wonder if sending a box of stale crackers, or last year's candy canes will suffice. 

Don't fret! I've got you covered. This is an easy recipe that takes very little time to throw together, and bakes in as much time as you need to drink a Baileys-laced coffee. I know, I've tried. 


2 cups of flour
1 cup coconut oil, melted
1 cup brown sugar
1 flax egg or regular egg
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup chocolate chips


  Preheat oven to 350 degrees, and line a 13x9 baking pan with parchment paper.

  Blend together melted coconut oil and brown sugar until smooth. Add vanilla and flax egg (or egg) and blend. 

  Mix in the flour and salt until smooth.

  Spread mixture evenly in the prepared pan, and bake for 15 minutes.

  Remove from oven, sprinkle the chocolate chips evenly over the top, and return to the oven. Bake for about 1 minute more.

  Remove from oven, and spread the now-softened chocolate chips over the entire surface. 

  Allow to cool before cutting into squares. Enjoy (with a Bailey's-laced coffee, if I may suggest such a thing!).


Adapted from The Pioneer Woman Cooks: A Year of Holidays

 Need more super-easy recipes for the holidays? Try my 5-minute Peppermint Fudge, my Dark Chocolate Bark, or my Candy Cane Popcorn.