Best Chocolate Mint Treasures Recipes

CHOCOLATE MINT TREASURES

Chocolate Mint Treasures image

"I love chocolate and mint together. These bars win rave reviews for taking that winning combination up a notch by using dark, milk and white chocolate." -Sherry Johnston, Green Cove Springs, Florida

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 4 dozen.

Number Of Ingredients 20

Ingredients

FIRST LAYER:
1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1/8 teaspoon salt
SECOND LAYER:
1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/8 teaspoon salt
1 package (7.05 ounces) After Eight thin mints
DRIZZLE:
3 ounces bittersweet chocolate, chopped
1 tablespoon butter
2 ounces white baking chocolate

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Chill 15 minutes., Meanwhile, for second layer, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Gently spread over chocolate layer., Bake at 350° for 16-20 minutes until edges are golden brown. Remove from the oven; top with mints. Bake 1-2 minutes or until mints begin to melt; carefully spread mints evenly over the top. Cool completely., In a microwave, melt bittersweet chocolate and butter; stir until smooth. Drizzle or spread over bars. Grate white chocolate or make chocolate curls to decorate top. Chill until set. Cut into triangles.

Nutrition Facts : Fat 6 g fat (3 g saturated fat), Cholesterol 20 mg cholesterol, Sodium 46 mg sodium, Carbohydrate 14 g carbohydrate, Fiber trace fiber, Protein 1 g protein.

CHOCOLATE MINT TREASURES

Chocolate Mint Treasures image

Fun dessert or snack bar I adapted from a recipe found in the April/May 2011 issue of Taste of Home. Originally submitted by Sherry Johnston. The magazine suggests cutting the bars with a serrated knife that has been run under hot water and dried, using a straight down motion as opposed to sawing motion, and wiping the knife clean in between cuts.

Provided by berry271

Categories Bar Cookie

Time 1h

Yield 4 dozen bars, 48 serving(s)

Number Of Ingredients 9

Ingredients

cooking spray
1 cup softened butter, divided (2 sticks)
1 cup sugar, divided
2 eggs
1 teaspoon vanilla, divided
2 1/4 cups flour, divided
1/4 cup baking cocoa
1/4 teaspoon salt, divided
1 cup chopped Andes mints candies

Steps:

Preheat oven to 350°F.
Spray a 9x13 baking dish with cooking spray.
In a mixing bowl, cream 1/2 cup (1 stick) butter and 1/2 cup sugar until light and fluffy.
Add one egg and 1/2 teaspoons vanilla and beat well.
Gradually add 1 cup flour, cocoa, and 1/8 teaspoons salt, mixing well after each addition.
Spread mixture into 9x13 dish.
In a mixing bowl cream remaining 1/2 cup (1 stick) butter and remaining 1/2 cup sugar until light and fluffy.
Add remaining egg and remaining 1/2 teaspoons vanilla and beat well.
Gradually add remaining 1 1/4 cups flour and remaining 1/8 teaspoons salt, mixing well after each addition.
Gently spread over chocolate layer and bake until golden brown, about 15 minutes.
Remove from oven and sprinkle chopped Andes mints over the top.
Bake until chocolate begins to melt, about 1 additional minute.
Spread melted chocolate over the top of the bars.
Cool completely.
Cut into 24 squares, and then cut squares into triangles.