Super Chocolaty Stovetop Squares

• Course Dessert
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• For the squares:
• 1 cup dairy-free buttery spread
• 3 tbsp Pure Maple Syrup
• 2 tbsp dark cocoa powder
• 2 boxes gluten-free Double Chocolate Crunchy Cookies, finely ground (28 large cookies)
• For the topping:
• 1 cup gluten-free Foods Mini Chips
• 2 tbsp olive oil

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
2. To make the squares, melt the nondairy buttery spread in a medium saucepan over medium heat. Add the maple syrup and cocoa powder. Whisk to combine.
3. Stir in the ground Double Chocolate Crunchy Cookies, mixing well. Scrape the mixture into the prepared pan, spread into an even layer. Freeze for 20 minutes.
4. After the 20 minutes, make the topping. Put the Mini Chips and oil in a microwave safe bowl. Heat on 20 second intervals, stirring between each one, until the chocolate is smooth. Spread onto the bottom layer.
5. Put the pan in the refrigerator until the layers are set, about 1 hour. Cut into 25 squares.
6. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.