Chocolate Peppermint Patty Sugar Cookie Bars- Vegan and Gluten Free

• Vegetarian

• Canned Goods

  • 1 cup Coconut cream, canned unsweetened
  • 1/4 cup Coconut milk, unsweetened

• Condiments

  • 1/2 cup Vegan butter

• Baking & Spices

  • 2 cups All purpose gluten free flour
  • 10 oz Chocolate chips
  • 1 cup Cocoa powder, dark unsweetened
  • 1 tsp Kosher salt
  • 3 tsp Peppermint extract
  • 5 1/2 cups Powdered sugar
  • 2 tsp Vanilla extract
  • 1/2 cup Vegetable shortening

• Oils & Vinegars

  • 1 tsp Coconut oil

• Bread & Baked Goods

  • 1 Chocolate cookie crust

Found on heatherchristo.com

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
• 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

Directions

• Preheat the oven to 350 degrees. Prepare a quarter sheetpan with sides (like a jellyroll pan) 9x12 with parchment paper and coconut oil spray.
• 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.
• 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.
• 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.
• Spread the peppermint filling evenly over the top of the chocolate sugar cookie bar. Freeze for 30 minutes.
• 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.
• 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.
• Slice into bars and store in an air tight container at room temperature or in the freezer.
• Preheat the oven to 350 degrees. Prepare a quarter sheetpan with sides (like a jellyroll pan) 9x12 with parchment paper and coconut oil spray.
• 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.
• 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.
• 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.
• Spread the peppermint filling evenly over the top of the chocolate sugar cookie bar. Freeze for 30 minutes.
• 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.
• 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.
• Slice into bars and store in an air tight container at room temperature or in the freezer.