Chocolate Mint Squares Food

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.

FUDGY MINT SQUARES

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.

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.

CHOCOLATE MINT SQUARES

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9x13-inch pan.

CHOCOLATE MINT CAKE SQUARES

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.

CHEF

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

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

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 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.

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.

CHOCOLATE MINT SQUARES

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.