Double Chocolate Mint Bars 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.

MIDNIGHT MINT BARS

Steps:

• In a heavy saucepan, heat the butter, cocoa and sugar over low heat until sugar is dissolved, stirring often.
• Remove from the heat.
• Stir in a small amount of hot mixture into egg; return all to pan.
• Cook and stir until mixture coats a metal spoon and reaches 160.
• Remove from heat.
• Stir in cracker crumbs, coconut and walnuts.
• Press into a buttered 9 inch square pan; set aside.
• For filling, in a small mixing bowl, beat butter, confectioners sugar, milk and extract until smooth.
• Tint with food coloring if desired.
• Spread evenly over bottom layer; set aside.
• For topping, in a heavy saucepan, melt chocolate chips and butter over low heat until blended and smooth, stirring often.
• Remove from heat.
• Cool to room temperature, about 10 minutes.
• Spread over filling.
• Cover and refrigerate until set, about 1 hour.
• Cut into bars.
• Store in the refrigerator.

DOUBLE CHOCOLATE BARS

Steps:

• Preheat oven to 350 degrees F.
• Combine cookie crumbs and butter; pat into bottom of an ungreased 13x9 baking pan.
• Combine milk and 1 cup of chocolate chips in a microwave-safe bowl.
• Microwave on high for 1 minute, or until chips are melted; stir until smooth.
• Pour over the cookie crust.
• Sprinkle with remaining chips.
• Bake for 10 - 12 minutes or until the chips are melted.
• Cool and 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.

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.