The Best Part About These Chocolate Peppermint Squares Is They Are Low In Sugar

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    Chocolate Peppermint Squares

    Here's a video that shows you how they are made:

    View this video on YouTube


    Yield: 36 squares

    For the crust:
    10 graham cracker sheets (34.79g sugar)

    6 tablespoons butter, melted

    For the peppermint cream:
    1/2 cup coconut oil

    1/2 cup heavy cream (3.47g sugar)

    1 teaspoon vanilla extract (.53g sugar)

    3 teaspoons peppermint extract

    2 tablespoons powdered sugar (15.65g sugar)

    For the chocolate coating:
    4 ounces dark chocolate (41.63g sugar)

    2 tablespoons coconut oil


    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 9x9 inch pan with parchment paper.

    4. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.

    5. In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.

    6. Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.

    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. 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).

    9. Place squares on a metal cooling rack and top with melted chocolate.

    10. Chill squares in fridge or freezer until ready to eat.

    11. 💃🍫🍃💃

    Sugar content calculated using USDA Food Composition Databases

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