A vegan layered cookie with a base of chocolate graham crackers, creme de menthe creamy middle, and topped with a layer of chocolate.
Line the bottom of a 9X13 baking dish pan with parchment paper.
Add 3 cups graham cracker crumbs, 3/4 cup powdered sugar, 3/4 cocoa powder, and 1/4 tsp salt to a mixing bowl, give it a stir. Then add 3/4 cup melted margarine and 1 tsp vanilla. Stir again until well mixed.
Pour the chocolate graham cracker mixture on top of the parchment paper in the 9x13 pan. Spread it out evenly and pack it down firmly. (You can use a flat bottom of a measuring cup to pack it down tightly). Put the pan in the fridge while you make the middle layer.
Using a mixer, blend 3/4 cup margarine, 3 cups powdered sugar, and 1/4 cup crème de menthe liquor, then sprinkle in 1 cup flour to thicken up the mixture.
After an hour, melt 12 oz. chocolate chips and 6 tbsp. margarine using a double boiler or the microwave. (Put the chocolate chips in a glass bowl and microwave on high for 1 minute. I then add the margarine and heat again for 40 more seconds.
Place back in the fridge for about 10 minutes to firm slightly. Remove the pan from the fridge and carefully cut into approximately 1-inch squares.
Once it is cut into squares, place back in the fridge for an hour and let it firm up completely.
Pick up the whole batch by the parchment paper, taking it out of the pan and set it on the countertop. Carefully cut it again on the lines that you made from the first cut. (It may have slightly fused together again). Place in an airtight container and store in the fridge or freezer.
Need it to be gluten-free?
These are a perfect Christmas or holiday treat. I have been giving these out as little Christmas gifts for years. Just put them in a cute box and you have a gift that everyone will love!
These keep well in the freezer for up to a month if kept in an airtight container.