Chocolate Peppermint Patty Cookie Bars- Vegan and Gluten Free

Happy Birthday to me!!!!

I can’t believe it, but I am officially 38 today, or as Coco would say “OMG mom, you are pretty much 40!!”

Right. She is right, I am close, but I guess I am holding onto those last two years.

Chocolate Peppermint Patty Cookie Bars- Vegan and Gluten Free

So lets focus on the great stuff, like 38 years of amazing family and good health. Or my TDF husband and two beautiful daughters I am obsessed with. OR YOU GUYS!!! My amazing community of awesome women and gentlemen that love food as much as I do! And indulge me in my ramblings and recipe based life narrative on an almost daily basis.

I am grateful and blessed and loving every minute of the adventure that is now my 38th year of life. Thank you for following along and I am always grateful for your participation and presence here.

Chocolate Peppermint Patty Cookie Bars- Vegan and Gluten Free

So I leave you during this wonderful Christmas week with these DELICIOUS birthday treat worthy Peppermint Chocolate Sugar Cookie Bars! Three layers of Holiday perfection: chocolate sugar cookies, creamy peppermint filling and chocolate ganache make for the best Christmas Cookies ever- Enjoy!

Chocolate Peppermint Patty Sugar Cookie Bars- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • Chocolate Cookie Crust
  • 2 cups all-purpose gluten free flour (I use Bobs Red Mill)
  • 1 cup dark unsweetened cocoa powder
  • 1½ cups powdered sugar
  • 1 teaspoon kosher salt
  • ½ cup vegan butter
  • 2 teaspoons vanilla extract
  • ¼ cup unsweetened coconut milk (from a carton not a can)
  • Peppermint Filling:
  • ½ cup vegetable shortening
  • 4 cups powdered sugar
  • 2 teaspoons peppermint extract
  • Chocolate Ganache:
  • 1 cup canned unsweetened coconut cream
  • 10 ounces chocolate chips
  • 1 teaspoon coconut oil
  • 1 teaspoon peppermint extract
Instructions
  1. Preheat the oven to 350 degrees. Prepare a quarter sheetpan with sides (like a jellyroll pan) 9x12 with parchment paper and coconut oil spray.
  2. In the bowl of a standing mixer fitted with a paddle attachment combine the dry ingredients and then add the vegan butter and the vanilla. Cream them together until you have a dry crumb. Add the milk and mix on medium high until the dough comes together.
  3. Turn out into the prepared pan and smooth into a flat, even crust. I used the bottom of a measuring cup to press the dough flat. Bake the crust for 20 minutes until lightly golden. Set aside to cool.
  4. While the cookie crust is cooling make the filling: In a bowl of a standing mixer fitted with a whisk attachment combine the vegan butter the powdered sugar, mixing well. Add the peppermint extract and continue to whip until fluffy.
  5. Spread the peppermint filling evenly over the top of the chocolate sugar cookie bar. Freeze for 30 minutes.
  6. To make the ganache: In a medium saucepan heat the coconut milk until simmering. Remove the milk from the burner and add the chocolate chips, coconut oil and extract. Set aside for a few minutes then whisk until the ganache is smooth and creamy and the chocolate has completely melted into the milk. Then set aside to cool to room temperature.
  7. When the cookie crust and the peppermint filling has come out of the freezer, spread the ganache evenly over the top and top with sprinkles (immediately!!) if desired.
  8. Slice into bars and store in an air tight container at room temperature or in the freezer.

 

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Categorized: Chocolate, Dessert, Holidays, Recipe Index, Vegan
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Chocolate Peppermint Patty Cookie Bars- Vegan and Gluten Free

Happy Birthday to me!!!!

I can’t believe it, but I am officially 38 today, or as Coco would say “OMG mom, you are pretty much 40!!”

Right. She is right, I am close, but I guess I am holding onto those last two years.

Chocolate Peppermint Patty Cookie Bars- Vegan and Gluten Free

So lets focus on the great stuff, like 38 years of amazing family and good health. Or my TDF husband and two beautiful daughters I am obsessed with. OR YOU GUYS!!! My amazing community of awesome women and gentlemen that love food as much as I do! And indulge me in my ramblings and recipe based life narrative on an almost daily basis.

I am grateful and blessed and loving every minute of the adventure that is now my 38th year of life. Thank you for following along and I am always grateful for your participation and presence here.

Chocolate Peppermint Patty Cookie Bars- Vegan and Gluten Free

So I leave you during this wonderful Christmas week with these DELICIOUS birthday treat worthy Peppermint Chocolate Sugar Cookie Bars! Three layers of Holiday perfection: chocolate sugar cookies, creamy peppermint filling and chocolate ganache make for the best Christmas Cookies ever- Enjoy!

Chocolate Peppermint Patty Sugar Cookie Bars- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • Chocolate Cookie Crust
  • 2 cups all-purpose gluten free flour (I use Bobs Red Mill)
  • 1 cup dark unsweetened cocoa powder
  • 1½ cups powdered sugar
  • 1 teaspoon kosher salt
  • ½ cup vegan butter
  • 2 teaspoons vanilla extract
  • ¼ cup unsweetened coconut milk (from a carton not a can)
  • Peppermint Filling:
  • ½ cup vegetable shortening
  • 4 cups powdered sugar
  • 2 teaspoons peppermint extract
  • Chocolate Ganache:
  • 1 cup canned unsweetened coconut cream
  • 10 ounces chocolate chips
  • 1 teaspoon coconut oil
  • 1 teaspoon peppermint extract
Instructions
  1. Preheat the oven to 350 degrees. Prepare a quarter sheetpan with sides (like a jellyroll pan) 9x12 with parchment paper and coconut oil spray.
  2. In the bowl of a standing mixer fitted with a paddle attachment combine the dry ingredients and then add the vegan butter and the vanilla. Cream them together until you have a dry crumb. Add the milk and mix on medium high until the dough comes together.
  3. Turn out into the prepared pan and smooth into a flat, even crust. I used the bottom of a measuring cup to press the dough flat. Bake the crust for 20 minutes until lightly golden. Set aside to cool.
  4. While the cookie crust is cooling make the filling: In a bowl of a standing mixer fitted with a whisk attachment combine the vegan butter the powdered sugar, mixing well. Add the peppermint extract and continue to whip until fluffy.
  5. Spread the peppermint filling evenly over the top of the chocolate sugar cookie bar. Freeze for 30 minutes.
  6. To make the ganache: In a medium saucepan heat the coconut milk until simmering. Remove the milk from the burner and add the chocolate chips, coconut oil and extract. Set aside for a few minutes then whisk until the ganache is smooth and creamy and the chocolate has completely melted into the milk. Then set aside to cool to room temperature.
  7. When the cookie crust and the peppermint filling has come out of the freezer, spread the ganache evenly over the top and top with sprinkles (immediately!!) if desired.
  8. Slice into bars and store in an air tight container at room temperature or in the freezer.

 

Recipe by Heather Christo (http://heatherchristo.com)