Chocolate Peppermint Squares

INGREDIENTS

Yield: 36 squares

For the crust:

10 graham cracker sheets (34.79g sugar)

6 tablespoons butter, melted

For the peppermint cream:1/2 cup coconut oil

1/2 cup heavy cream (3.47g sugar)

1 teaspoon vanilla extract (.53g sugar)

3 teaspoons peppermint extract

2 tablespoons powdered sugar (15.65g sugar)

For the chocolate coating:4 ounces dark chocolate (41.63g sugar)

2 tablespoons coconut oil

PREPARATION

1. Place graham crackers in a gallon-sized re-sealable plastic bag. Crush crackers with rolling pin until fine in texture.

2. In a bowl, combine crushed graham cracker with melted butter and mix well.

3. Line a 9x9 inch pan with parchment paper.

4. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.

5. In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.

6. Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.

7. In a small bowl, combine chocolate and coconut oil (the exact amount of coconut oil needed may vary based on the chocolate used). Microwave in 20-second intervals, stirring between each, until chocolate is fully melted.

8. Remove pan from freezer and cut the sheet sheet of peppermint cream and graham cracker into 36 squares (i.e. 6 lengthwise cuts and 6 crosswise cuts).

9. Place squares on a metal cooling rack and top with melted chocolate.

10. Chill squares in fridge or freezer until ready to eat.

Sugar content calculated using USDA Food Composition Databases