Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
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.
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.
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.
Put the pan in the refrigerator until the layers are set, about 1 hour. Cut into 25 squares.
Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.