Christmas is coming, and so are the cookies! My problem is I really like to make cookies, but know that I really shouldn’t keep that many of them in the house. They are just too easy to eat. So, I try to limit my cooking making and share whenever possible. I do end up making these almost every year. Chocolate and mint is the one flavor combination I usually like. Most often I’m a chocolate purest and just want my chocolate to be chocolate, but in the winter mint is allowed to make an appearance every now and again.
This is a recipe from my childhood where I made a few switches to make it vegan. I also cut the recipe in half so I wouldn’t have so many cookies on hand. If you’re doing a cookie exchange or just have a lot of company coming this one is easily doubled.
Crème de Menthe Squares
- 1/2 cup + 2 TBL Cup earth balance or refined coconut oil (divided)
- 1/4 cup unsweetened cocoa powder
- 1 3/4 cups sifted powdered sugar (divided)
- 1/2 tsp. vanilla
- 1 cup finely crushed vegan graham crackers
- 1/3 cup crème de menthe
- 3/4 Cup vegan semisweet chocolate chips.
- In a heavy saucepan combine 1/4 cup butter and cocoa powder. Cook & stir over low heat till butter is melted.
- Remove from heat.
- Stir in 1/4 Cup powdered sugar, & vanilla.
- Add graham crackers; stir till combined.
- Press mixture onto bottom of Ungreased 9x9x2” pan.
- Melt 1/4 Cup butter.
- In mixing bowl combine this and crème de menthe.
- Gradually add remaining powdered sugar beating with mixer till smooth.
- Spread over chocolate layer.
- Chill in fridge 1 hour.
- In heavy small saucepan combine 2 TBL cup butter and chocolate chips. Cook and stir till melted.
- Spread over mint layer.
- Cover and chill 1-2 hours or till firm.
- Cut into small squares.
- Store in the refrigerator