Vegan Creme de Menthe Squares
A vegan layered cookie with a base of chocolate graham crackers, creme de menthe creamy middle, and topped with a layer of chocolate.
Ingredients
Bottom Layer (Chocolate Graham Cracker)
- 3 cups graham cracker crumbs (gluten-free if necessary)
- 3/4 cup powdered sugar
- 3/4 cup cocoa powder
- 1/4 teaspoon salt
- 3/4 cup vegan margarine (melted) or my vegan butter
- 1 teaspoon vanilla extract
Middle Layer (Creme de Menthe)
- 3/4 cup vegan margarine or my vegan butter
- 3 cups powdered sugar
- 1/3 cup crème de menthe
- 1 cup white flour or GF flour (without garbanzo bean flour in it)
Top Layer (Chocolate)
- 1 12 oz. bag vegan chocolate chips
- 6 tablespoons vegan margarine
Instructions
Make the bottom chocolate graham cracker layer:
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Line the bottom of a 9X13 baking dish pan with parchment paper.
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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.
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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.
Make the middle Creme de Menthe layer:
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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.
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Once the crème de menthe ingredients are well blended, spread it on top of the graham cracker crumb layer evenly. Then put back in the fridge for an hour to cool completely.
Make the top chocolate layer:
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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.
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Stir well until the chocolate is completely melted. (You may need to microwave it again for about 20 seconds, but be careful not to do it too long or it will burn or get thick and difficult to work with).
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Quickly pour the chocolate over the crème de menthe layer and spread evenly using large strokes.
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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.
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Once it is cut into squares, place back in the fridge for an hour and let it firm up completely.
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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.
Recipe Notes
Need it to be gluten-free?
- You can buy Smoreables gluten-free graham crackers.
- You will need 1 ½ boxes of these GF graham crackers. You can crush them yourself. To do this, put them in a food processor and give them a few pulses, or place in a large zip lock bag and smash with a wooden spoon until tiny crumbs.
- If you use GF flour, any rice-based GF flour mix will work. Just don't use any mixes that contain garbanzo bean flour. (It tastes very bitter if not cooked).
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.