Fa-La-La-La-Fantastic!….

HAPPY DECEMBER!!!!!!!!!!!!!!!!!!!!


This month is going to be Fa-La-La-La-Fantastic! It seems as if winter came overnight with the sudden chill in the air this morning! It makes me want to pull out my crock pot, make some soup, and snuggle under a blanket while watching The Grinch Who Stole Christmas!
The holidays are also a wonderful excuse to bake!

Let’s be serious. Who doesn’t love cookies?

Okay… maybe reindeer don’t, but get them organic carrots and leave the cookies for Santa!

To celebrate the season, December is all about Christmas Treats!

 These delicious cookie bars taste like decadent Andes Mints and have been a huge hit at home and work! Even people who claim not to like mint/chocolate combos can’t stop raving! So… hop to it, and make these cookies!
 
Grasshopper Cookie Bars 
(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients
BOTTOM LAYER

MIDDLE LAYER

GLAZE

Directions

  1. Preheat oven to 350° F.
  2. Grease and flour a large jelly roll pan, or cookie sheet with an edge. 
  3. In a large bowl, cream together the agave, Earth Balance, and eggs. Add the vanilla and mix well.
  4. Stir the cocoa powder, flour, baking powder, and salt together in a small bowl, then add to the wet mixture a little at a time. Mix well.
  5. Spread the mixture evenly in the prepared pan. Bake for 15-20 minutes, until the middle is just set. Remove from the oven and allow to cool completely.
  6. Make the middle layer: In the bowl of the stand mixer, mix together the powdered sugar, Earth Balance, and Creme de Menthe. Spread all over the chocolate bottom layer, and then put the pan in the refrigerator.
  7. Make the glaze: In a small saucepan over medium-low heat, melt the chocolate chips and Earth Balance together, stirring continuously until combined. Allow to cool slightly, and then spread all over the top of the mint layer. 
  8. Put the pan back in the refrigerator and allow to chill thoroughly. Cut into small squares and keep in an airtight container in the refrigerator.
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