Best Chocolate Mint Bars Recipes

NO-BAKE CHOCOLATE MINT BARS

Steps:

• Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.
• Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
• Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.

REALLY GOOD CHOCOLATE MINT PARFAIT BARS

Steps:

• Heat oven to 350. Grease 15x10x1-inch jelly roll pan.
• In large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake at 350°F for 10 minutes. Cool completely.
• Dissolve gelatin in boiling water; cool slightly. In large bowl, combine dissolved gelatin and 2 cups powdered sugar. Add 1/2 cup butter, shortening, peppermint extract and food coloring. beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling evenly over cooled base.
• In small saucepan over low heat, melt chocolate chips and 3 tb butter, stirring constantly until well blended. Spoon frosting over filling, carefully spreading to cover. Refrigerate until firm, cut into bars. Store in refrigerator.
• Tip. for easier cutting, remove from refrigerator 20 minutes before serving.

CHOCOLATE MINT PARFAIT BARS

Steps:

• Heat oven to 350F. Grease 15 x 10 inch jelly roll pan. In a large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake 10 minutes. Cool completely. Dissolve gelatin in boiling water; cool slightly. In large bowl, combine softened gelatin and 2 cups of the powdered sugar. Add butter, shortening, peppermint extract, and food coloring. Beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling over cooled base. In a small saucepan over low heat, melt chocolate chips and butter, stirring constantly until well blended. Spoon frosting evenly over filling, carefully spreading to cover. Chill until firm. Cut into bars. Store in refrigerator. Tip: For easier cutting, remove from refrigerator 20 minutes before serving.

DOUBLE CHOCOLATE MINT BARS

Steps:

• Preheat the oven to 350F.
• In a large bowl, combine the Chocolate Bottom ingredients and mix until smooth.
• Pour mixture into greased 13x9" baking pan and bake for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean.
• Cool completely.
• In a large bowl, combine Mint Cream Layer ingredients and beat until smooth.
• Spread over the cooled bottom layer.
• Refrigerate for at least one hour.
• Place the Chocolate Topping ingredients in a small microwaveable bowl and melt on high power in the microwave.
• Stir with a wooden spoon until blended and smooth.
• Spread over the cooled mint cream layer.
• Refrigerate for one hour, then serve.
• ENJOY!
• NOTE: These must be kept refrigerated or the top layers will melt.

CHOCOLATE MINT PARFAIT BARS

Steps:

• 1. Mix together well the cake mix, egg and butter Grease a large pan 9 x 13. Spread the base of cake mix, butter and egg into pan. Bake at 350 for 10 mins. Cool. Dissolve gelatin in boiling water. Cool. In a large bowl combine softened gelatin, 2 cups of icing sugar, butter,shortening, peppermint extract and food coloring. Beat one minute at medium speed until smooth and creamy. Blend in remaining sugar till smooth.Spread evenly over cooled crust. Frosting: 1 cup semi sweet chocolate chips 3 tbsps butter In a small sauce pan blend chocolate chips and butter over low heat till melted stirring constantly. Spoon evenly over filling. Chill until firm and cut into bars.
• 2. This is my version of a very substantial "After Eight" mint!!Enjoy!!

CHOCOLATE MINT BARS

Steps:

• Mix sugar through chocolate syrup for bars and put into a greased 9x13" pan.
• Bake at 350 degrees for 30 minutes.
• (Don't use a glass pan).
• Cool.
• Mix Filling ingredients (powdered sugar through green food coloring) and spread over cooled bars.
• Melt chocolate chips and 6 Tbsp margarine over stove top and smooth over the filling.
• Chill until firm.

CHOCOLATE MINT CHEESECAKE BARS

Steps:

• HEAT oven to 325 degrees F. Combine cookie crumbs and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of ungreased 9-inch baking pan.
• BAKE 6 minutes. Cool.
• BEAT cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base.
• BAKE 25 to 30 minutes. Cool 20 minutes; chill. Just before serving, melt chocolate chips and shortening in heavy saucepan. Drizzle over top of chilled cheesecake bars. Sprinkle with chopped chocolate mint candies. Cut into bars.

MINT CHOCOLATE CHIP ICE CREAM BARS

Steps:

• MAKE IN ADVANCE (Cookie Layer): Preheat oven to 325°F. Line a baking dish with parchment paper. Place cookie dough pieces close together in the baking dish.
• Bake for 10 minutes (or until soft & melted) & then flatten cookies with a spatula until they connect to create a crust. Continue baking until fully cooked. Allow to cool completely
• ICE CREAM LAYER: Allow ice cream to soften at room temperature until soft. Spread ice cream into a layer over the cookies and spread to even out. Freeze until solid
• WHIPPED TOPPING: Whip cream, powdered sugar & peppermint extract until whipped & forming soft peaks. Spread whipped cream into a layer on top of the ice cream and sprinkle with mini chocolate chips Freeze until solid (at least 3 hours)

EASY NO-BAKE CREAMY CHOCOLATE MINT BARS (SPONSORED)

Steps:

• GREASE 9-inch-square baking pan.
• MICROWAVE 1/3 cup morsels and 1/3 cup butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir crushed cookies into melted morsel mixture. Press onto bottom of prepared pan. Refrigerate for 10 minutes or until firm.
• MEANWHILE, BEAT 1/3 cup butter, milk, 1/2 teaspoon peppermint extract and vanilla extract in medium mixer bowl until smooth. Gradually beat in powdered sugar until smooth and creamy. Add food coloring, 1drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
• MICROWAVE remaining 1 2/3 cups morsels, 1/3 cup butter and 3/4 teaspoon peppermint extract in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Let stand for 10 minutes. Spread chocolate layer evenly over powdered sugar mixture. Refrigerate for at least 2 hours. For easier cutting, allow bars to sit at room temperature for 10 minutes.

CHOCOLATE MINT NANAIMO BARS

Steps:

• Base:
• Melt mint chips and margarine over hot water.
• Reserve 1/4 cup for drizzle.
• Add icing sugar, egg, and beat well.
• Stir in wafer crumbs.
• Press into 8" square pan and chill for about an hour.
• Topping:
• Cream margarine, icing sugar and milk until smooth and fluffy. Add drops of green food color to desired color is reached.
• Spread over base.
• Drizzle reserved chocolate over top.
• Chill until firm.
• With a medium short knife cut into bars by pressing down firmly. Try not to saw or drag so as not to disturb drizzle pattern.

ST. PATRICK'S CHOCOLATE & MINT CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
• Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
• Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
• Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
• Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
• Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
• Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
• Pour batter over the chocolate crust in the 9x13 pan.
• Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
• Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
• Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
• Remove pan from oven and cool completely.
• Cover and refrigerate until chilled, at least 2 hours.
• Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
• Pour melted chocolate into a resealable plastic bag.
• Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
• Cut cake into bars to serve.

CHOCOLATE MINT CHEESECAKE BARS

Steps:

• Preheat oven to 350. In large bowl, combine flour, sugar, cocoa and baking soda; mix well. Cut in margarine until crumbly (mixture will be dry). Press firmly onto bottom of 13x9-inch baking pan. Bake 15 min. Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, extract and food coloring if desired; mix well. Pour evenly over baked crust. Bake 20 min. or until lightly browned around egdes. Cool. Drizzle with chocolate glaze. Chill. Cut into bars. Store covered in refrigerator.

SCRUMPTIOUS CHOCOLATE MINT LAYER BARS

Steps:

• 1. In a small mixing bowl, stir together melted butter and finely ground Oreo cookies. Press mixture onto bottom of a greased and floured 13 X 9 inch baking pan. Sprinkle with coconut . Pour condensed milk evenly over top. Sprinkle with morsels and nuts; press down slightly.
• 2. Bake at 350 degrees for 20 to 25 minutes or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars.

CHOCOLATE MINT NANAIMO BARS

Steps:

• 1. Lightly grease 8 x 8 dish and set aside. In the top of a double boiler, melt chocolate chips with butter into smooth. Remove from the heat and add graham crumbs, coconut flakes and walnuts; stir until well blended. Transfer mixture to prepared dish, pressing down to the bottom. Chill bottom layer for 30 minutes.
• 2. In a large bowl, combine sugar, butter, cornstarch, peppermint extract, sea salt, milk and food coloring. Beat ingredients until smooth. Add more natural green food coloring until desired color; process until completely combined. Spread evenly over the cooled base and refrigerate for 30 minutes.
• 3. In the top of a bain-marie, add dark chocolate chips & mint chocolate &, butter and vanilla extract. Stir until mixture is melted and smooth - DON'T make it hot. Spread evenly topping over mint layer. Cool for about 15 minutes and cut into squares. Makes 12 bars
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=wJYoqgAnMm8

EASY NO-BAKE CREAMY CHOCOLATE MINT BARS

Steps:

• GREASE 9-inch-square baking pan.
• MICROWAVE 1/3 cup morsels and 1/3 cup butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir crushed cookies into melted morsel mixture. Press onto bottom of prepared pan. Refrigerate for 10 minutes or until firm.
• MEANWHILE, BEAT 1/3 cup butter, milk, 1/2 teaspoon peppermint extract and vanilla extract in medium mixer bowl until smooth. Gradually beat in powdered sugar until smooth and creamy. Add food coloring, 1drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
• MICROWAVE remaining 1 2/3 cups morsels, 1/3 cup butter and 3/4 teaspoon peppermint extract in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Let stand for 10 minutes. Spread chocolate layer evenly over powdered sugar mixture. Refrigerate for at least 2 hours. For easier cutting, allow bars to sit at room temperature for 10 minutes.

CHOCOLATE MINT CHEESECAKE BARS

Steps:

• 1. Ingredients 2 cups finely crushed creme-filled chocolate sandwich cookie crumbs 1/2 cup butter or margarine, melted 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 2 eggs 1 tablespoon peppermint extract 1/2 cup semi-sweet chocolate chips 2 teaspoons Crisco All-Vegetable Shortening 14 creme de menthe thin candies, chopped
• 2. Directions 1. Preheat oven to 325 degrees F. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool. 2. In medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25 to 30 minutes. Cool 20 minutes; chill. 3. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Store leftovers covered in refrigerator.

CHOCOLATE-MINT BARS (A LIGHTER VERSION)

Steps:

• Preheat oven to 350°.
• To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth.
• Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
• To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
• To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

SCRUMPTIOUS CHOCOLATE MINT LAYER BARS

Steps:

• PREHEAT oven to 350°F.
• MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle cookie crumbs over butter. Stir well; press mixture onto bottom of pan. Sprinkle with nuts and coconut. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down slightly.
• BAKE for 20 to 25 minutes or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars.

CHOCOLATE FROSTED MINT BARS

Steps:

• Heat oven to 350°F Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In small bowl, beat cream cheese and 1/4 cup sugar with spoon until smooth. Stir in 1 egg, the mint extract and food color until well mixed; set aside.
• In 3-quart saucepan, melt 1 cup butter and 4 oz chocolate over very low heat, stirring constantly; remove from heat. Cool 15 minutes or until slightly cooled.
• Stir 2 cups sugar and 2 teaspoons vanilla into chocolate mixture. Add 4 eggs, one at a time, beating well with spoon after each addition. Stir in flour. Spread in pan. Carefully spoon cream cheese mixture over brownie mixture. Lightly swirl cream cheese mixture into brownie mixture with knife for marbled design.
• Bake 45 to 50 minutes or until set. Cool 30 minutes at room temperature. Refrigerate 1 hour.
• Meanwhile, in 2-quart saucepan, heat 2 tablespoons butter, the corn syrup and water to rolling boil, stirring frequently; remove from heat. Stir in 2 oz chocolate until melted. Stir in 1 teaspoon vanilla and the powdered sugar. Beat with spoon until smooth. Frost chilled bars with Chocolate Frosting. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

GRAMMY'S CHOCOLATE MINT BARS

Steps:

• 1. Mix cake batter and pour into greased 9x13 pan and bake for at 350 for 25-30 min. (cake will fall to brownie ht)Cool in pan
• 2. Mix ingredients for for mint mix and spread on cooled cake. Refrigerate cake for approx 1 hr
• 3. For Glaze: melt chocolate and butter together. Refrigerate until cool, but spreadable. Spread over mint mixture on cake. Refrigerate overnight before cutting into small squares
• 4. ENJOY!!!! :)