CHEF
These bars are great at the holidays with their festive green mint layer. They have a cake-like first layer, then mint, then dark chocolate on top. Keep these refrigerated or frozen until about an hour before serving.
Provided by By Chef | February 19, 2016 12:00 pm Follow @FoodChannel !function(d,s,id){var js,fjs=d.getElementsB
Time 45m
Yield -
Number Of Ingredients 12
Steps:
- 1 Heat oven to 350; grease 13 x 9 pan. Combine 1 cup flour, 1 cup sugar, 1/2 cup melted butter, 4 eggs and 1 1/2 cup chocolate syrup (16 ounce can). Beat until smooth. Pour into prepared pan and bake for 30 minutes. Cool completely. 2 While cooling, prepare the following mixture: 2 cups confectioner's sugar, 1/2 cup melted butter, 1 tablespoon water, 3/4 teaspoon mint extract and 3 drops green food coloring. Beat until smooth, then spread over the top of the chocolate cake layer. Let set. 3 Meanwhile, prepare the following: 6 tablespoons butter and 1 cup semi-sweet chocolate chips OR one bag mint chocolate chips. Melt together in the microwave or in a double boiler and spread over the mint layer. Chill the dessert at least one hour then cut into squares to serve. If you chill longer, you may need to let it set out before cutting.
HOME
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, 1 drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
- Microwave remaining 1 2/3 cups morsels, remaining 1/3 cup butter and remaining 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.
FUDGY MINT SQUARES
I've had this recipe since I was in junior high school. No one can resist the fudgy brownie base, cool minty cheesecake filling and luscious chocolate glaze in these mouthwatering bars.-Heather Campbell, Lawrence, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually stir in flour. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until top is set. , In a large bowl, beat cream cheese and remaining butter until fluffy. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired. , Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack., In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 54mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE MINT BARS
Don't be afraid of the ingredient list. These bars are really easy, super yummy and perfect for the Holidays.
Provided by Jodid
Categories Dessert
Time 1h15m
Yield 18-24 bars
Number Of Ingredients 14
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 CANDY
I never made candy before until I tried this recipe. Now I make it every holiday. -Kendra Pedersen, Battle Ground, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
NO-BAKE CHOCOLATE MINT BARS
Make an extra batch of these impossibly good layered bars--they won't last long. Chocoholics take note: you get the double-whammy of melted chocolate chips and chocolate cookies in these treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 25
Number Of Ingredients 10
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.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 18 g, TransFat 1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love