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 CHEESECAKE BARS
Provided by Food Network
Time 46m
Yield 1 1/2 dozen bars
Number Of Ingredients 10
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.
CHOCOLATE MINT CAKE SQUARES
Delicious! The combination of mint and chocolate is always a sure-fire pleaser.
Provided by Sally
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time P1DT2h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x 9-inch baking pan.
- Cream 1/2 cup butter with 1 cup white sugar. Beat in the eggs one at a time, mixing after each until fully incorporated. Stir in the chocolate syrup and vanilla. Mix in the flour and salt; stir until just combined. Pour the batter into the prepared pan.
- Bake in the preheated oven until a tester comes out clean, about 30 minutes. Let cake cool completely before frosting.
- To Make Mint Layer: Combine the confectioners' sugar and 1/2 cup butter; beat with an electric mixer until smooth. Pour in the creme de menthe syrup; blend until incorporated. Spread over the top of the cooled cake.
- To Make The Chocolate Glaze: Melt the chocolate chips and 6 tablespoons butter together over low heat or in a microwave, stirring every 30 seconds. Let cool slightly, then spread over top of the mint layer. Chill cake for at least 3 hours or overnight. Cut into small blocks to serve. Keep cake refrigerated.
Nutrition Facts : Calories 588.4 calories, Carbohydrate 81.2 g, Cholesterol 117.9 mg, Fat 27.5 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 16.6 g, Sodium 299.3 mg, Sugar 63.5 g
CHOCOLATE MINT SQUARES
Chocolate Mint Squares are the best minty chocolate combination!
Provided by RecipeGirl.com (recipe from Mom's collection)
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9x13-inch pan.
Nutrition Facts : ServingSize 1 square, Calories 320 kcal, Carbohydrate 44 g, Protein 2 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 63 mg, Sodium 128 mg, Fiber 1 g, Sugar 34 g
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.
CHOCOLATE MINT SQUARES
With the flavor of an after dinner chocolate mint, these little squares are addictive!
Provided by Deborah
Categories Cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Lightly grease a 13 by 9 inch baking pan, then line with parchment paper cut to fit with overhanging sides.
- Lightly grease parchment also.
- Melt the butter and chocolate with the brown sugar in a heavy bottom saucepan, stirring often until smooth and creamy.
- Remove from the heat and cool 10 minutes, then whisk in the eggs and vanilla until blended.
- Whisk in the flour, cocoa and salt until mixed, then spread the batter evenly over the bottom of your prepared pan.
- Bake about 25 minutes, or until a pick inserted in the center comes out cleanly, then cool completely.
- To make the center layer, bring the cream to a simmer and then remove from the heat and pour over the chopped white chocolate.
- Whisk until very smooth, then stir in the liqueur and extract.
- Add a drop or two of green food coloring until you achieve a light green color.
- Refrigerate, stirring mixture occasionally until very thick, about 1 to 1 1/2 hours.
- Once thick, spread the mint layer over the cookie bottom and refrigerate until set, about 1 hour.
- To make the top layer, bring the cream to a simmer and then pour over the bittersweet chocolate in a bowl, whisking mixture until smooth. Refrigerate until thick, about 30 to 45 minutes.
- Pour the chocolate layer over the mint layer, and then chill until set, a minimum of 3 hours, or overnight.
- Use the overhanging parchment to remove from the pan and cut into small squares.
- Serve immediately, or store squares in an airtight container between layers of parchment paper in the refrigerator for up to 3 weeks.
DOUBLE CHOCOLATE MINT BARS
A delicious mint flavored treat. Betcha can't eat just one...Double Chocolate Mint Bars(from Mr. Food's Favorite Cookies)
Provided by Barbara Steimle
Categories Bar Cookie
Time 3h30m
Yield 40-60 squares
Number Of Ingredients 12
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 SQUARES
I use Jacquin's Glaciale CREME DE MENTHE. You can us mint oil if you prefer. These are always a big hit. This is a recipe I have made for years. It was given to me by a friend.
Provided by Norma DeRemer @PApride
Categories Chocolate
Number Of Ingredients 14
Steps:
- Mix first 7 ingredients and pour into a greased and floured 9 x 13 pan
- Bake at 350 for 30 minutes. Remove from oven and let cool.
- Mix mint layer and pour over cooled cake
- Melt glaze ingredients together in a sauce pan until smooth and spread over mint layer and let cool
- Chill in refrigerator until set.
- Remove from refrigerator and cut into disired squares.
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.
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- Over medium heat, melt the butter in a sauce pan. Stir until the butter is melted, do not allow the butter to boil or sizzle.
- Stir in the mint extract and add the graham crumbs. Use a fork to mix the crumbs into the butter until thoroughly mixed.
- Transfer the mixture into the prepared baking pan. Press the graham crumb mixture into the pan, being sure to get into the corners. Try to get the base as evenly spread as possible, but do not press too hard.
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- Blend together the dates and coconut oil until the pieces of dates are all smaller than the size of a raisin.
- Mix together the coconut and oats with the dates and coconut oil, and press into a 9 x 13” cake pan.
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- To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ 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 metal 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, ¼ 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 glaze, combine 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.
CHOCOLATE MINT SQUARES RECIPES, WHATS COOKING AMERICA
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- In a large bowl, cream powdered sugar, butter, and cream until light and fluffy. Blend in peppermint extract and food coloring. Spread on top of first layer (Brownie Layer). Refrigerate until chilled.
- In a small, heavy saucepan over low heat, melt chocolate and butter; spread chocolate mixture onto top of second layer (Mint Layer). Refrigerate until well chilled. Just before serving, remove from refrigerator and cut into small squares.
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- In a large microwave-safe bowl, combine butter, sugar and cocoa and microwave on high for 45 seconds. Stir, and microwave on high another 20-30 seconds if necessary so that all is melted and combined.
- Let cool 5 minutes and quickly whisk in egg (mixture will thicken as the egg is incoprorated). Stir in graham crumbs and coconut until combined. Press into prepared pan.
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