Ingredients
>
2 cups all-purpose flour
>
1 tsp baking powder
>
1/8 tsp salt
>
1/2 cup Nature's Promise ® Organic Refined Coconut Oil
>
3/4 cup sugar
>
1/4 cup plant-based unsweetened milk or nut milk
>
1 tsp vanilla extract
>
1 tsp peppermint extract
>
1 cup vegan semisweet chocolate chips
>
1/2 cup finely crushed candy canes
Steps
1
Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
2
In a large bowl, using a hand mixer or stand mixer, beat together the coconut oil and sugar 2–3 min., until light and fluffy. Reduce the mixer speed to low. One at a time, add the milk, vanilla extract, and peppermint extract, beating after each to combine. In batches, slowly add dry ingredients until just combined.
3
Press the dough into the pan. Bake 20 min., until edges are golden brown. Place pan on a wire rack. Sprinkle the chocolate chips evenly across the pan and let rest for 5 min., until chocolate is shiny and starting to melt. Using an offset spatula, spread melted chocolate into an even layer. Sprinkle with the crushed candy canes.
4
Cool completely in the pan. Refrigerate for 30 min., until chocolate is set. Cut into 24 bars.
