We’ve been busy around here reworking recipes to better fit our dairy-free, gluten-free way on eating and striving to leave the world a little better than when we started.
I don’t think a recipe makeover, yet, has let us down. And this one is no different.
Just so you know, we are a long-term Girl Scout family. Between myself and our two girls we have 49 years of service under our belts. We *know* what Thin Mints taste like. And this is it.
These are a Brownie-esque Thin Mint knockoff. Daughter reworked a recipe and came up with this gluten-free, dairy free, *be prepared* for goodness, dessert! The recipe is adapted from an Elise Piper recipe featured in Penzeys One Magazine (Volume 2, Issue 1).
We spend way to much time in Penzeys….. but there was a duty to be done. And as a bonus, you don’t have to wait for the doorbell to ring, in March…. You can have your calories and eat them, too, anytime you want!
Amanda‘s Peppermint Chocolate Birthday Bars
And yes, she had to make her own birthday dessert this year. It was a gift to me, for bringing her into this world. It also allowed me the time to finish up my Christmas shopping, something that will ultimately, benefit her….. And yes, she even handled the photography… She has been a very good girl this year.
3 TBS cocoa
3 TBS dark cocoa
1/2 c butter (or non dairy alternative), melted
2 T vegetable oil
1 c sugar
1/4 tsp peppermint extract
1/2 c Bob’s gluten-free baking mix (or all-purpose flour, your choice)
1 c powdered sugar
1 T coconut milk (cow’s milk would work)
3/4 tsp peppermint extract
3 drops green food coloring
1 1/2 T cocoa
1 1/2 T dark cocoa
2 T butter (or non dairy butter substitute), melted
about 2 T powdered sugar
Preheat the oven to 350°. Mix together melted butter, oil, cocoa in a large bowl. Stir in sugar and beaten eggs. Add flour and peppermint extract. Mix well and pour into a greased 9″ pan. And if you are really smart you’ll line it with parchment so that when it is finished you can lift it all out to make cutting it neater. Bake at 350° for 20-25 minutes. Cool completely.
For the filling: Combine all the filling ingredients. Stir until smooth. Spread over the cooled crust. Refrigerate for a couple of hours.
For glaze: Combine cocoa powder, melted butter and powdered sugar, to taste, and with the back of a spoon, spread evenly, over the top.
Cut into bars and be prepared to go back for more!