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Ingredients

for 36 squares

Crust

  • 10 sheets graham cracker
  • 6 tablespoons melted butter, melted

Peppermint Cream

  • ½ cup coconut oil (120 g)
  • ½ cup heavy cream (120 mL)
  • 1 teaspoon vanilla extract
  • 3 teaspoons peppermint extract
  • 2 tablespoons powdered sugar

Chocolate coating

  • 4 oz dark chocolate (115 g)
  • 2 tablespoons coconut oil

Nutrition Info

  • Calories 86
  • Fat 8g
  • Carbs 3g
  • Fiber 23g
  • Sugar 2g
  • Protein 0g

Estimated values based on one serving size.

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 9×9 inch (23x23 cm) pan with parchment paper. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.
  4. In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.
  5. Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.
  6. 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). Place squares on a metal cooling rack.
  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. Top squares with melted chocolate.
  9. Chill squares in fridge or freezer until ready to eat.
  10. Enjoy!

Ingredients

for 36 squares

Crust

  • 10 sheets graham cracker
  • 6 tablespoons melted butter, melted

Peppermint Cream

  • ½ cup coconut oil (120 g)
  • ½ cup heavy cream (120 mL)
  • 1 teaspoon vanilla extract
  • 3 teaspoons peppermint extract
  • 2 tablespoons powdered sugar

Chocolate coating

  • 4 oz dark chocolate (115 g)
  • 2 tablespoons coconut oil

Nutrition Info

  • Calories 86
  • Fat 8g
  • Carbs 3g
  • Fiber 23g
  • Sugar 2g
  • Protein 0g

Estimated values based on one serving size.

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 9×9 inch (23x23 cm) pan with parchment paper. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.
  4. In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.
  5. Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.
  6. 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). Place squares on a metal cooling rack.
  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. Top squares with melted chocolate.
  9. Chill squares in fridge or freezer until ready to eat.
  10. Enjoy!

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