Our Gabled Home

0 Line a 9"x 5" loaf pan with plastic wrap. Set aside.
1 In a medium saucepan over low heat, completely melt the chocolate and coconut oil.
2 Stir in vanilla extract, then the heavy cream. Keep stirring as the cold cream will cool the moxture down.
3 Add about 4 TBSP of the chocolate mixture to the prepared loaf pan and spread evenly.
4 Add one layer of butter cookies. You might have to break or cut them to create an even layer.
5 Add another layer of about 3 TBSP chocolate mixture and spread evenly. 
6 Continue until all the cookies and chocolate mixture have been used up, ending with a layer of chocolate.
7 Transfer the loaf pan to the refrigerator for at least 6 hours or overnight.
8 Lift the cake out of the pan and remove the plastic wrap. Let the chocolate soften a bit at room temperature before cutting thick slices.