Luck Of The Irish Dessert Squares Food

LUCK O' THE IRISH BROWNIE

Luck o' the Irish Brownie image

This decadent dessert is perfect for a St. Patrick's day celebration full of green!

Provided by Cher

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

Ingredients

4 (1 ounce) squares unsweetened chocolate
1 cup margarine, softened
2 cups white sugar
3 eggs
2 ½ teaspoons vanilla extract
1 cup all-purpose flour
½ cup butter, softened
4 cups confectioners' sugar
2 tablespoons milk, or as needed
1 ½ teaspoons peppermint extract
6 drops green food coloring
1 ⅓ cups semisweet chocolate chips
6 tablespoons butter
1 tablespoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.

Nutrition Facts : Calories 744.1 calories, Carbohydrate 98.1 g, Cholesterol 82.3 mg, Fat 40.3 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 17.9 g, Sodium 294.3 mg, Sugar 85.2 g

LUCK OF THE IRISH DESSERT SQUARES

Luck of the Irish Dessert Squares image

Great for St. Patrick's Day celebrations! This is an old recipe from Hershey's Cocoa. Cook time is chill time.

Provided by Cindy W.

Categories Pie

Time 6h30m

Yield 1 pan, 6-9 serving(s)

Number Of Ingredients 9

Ingredients

1 chocolate cookie pie crust (I recommend Hershey's Chocolate Crumb Crust)
1 (3 ounce) package cream cheese
1/2 cup sugar
1/2 cup cocoa
1/4 cup milk
5 cups frozen non-dairy topping, thawed (about 12 oz)
1/4 teaspoon mint extract (can use up to .5 teaspoon)
green food coloring
mint leaf (optional)

Steps:

Prepare Chocolate Cookie Crumb Crust (for a homemade version try Recipe #353150).
In small mixer bowl, beat cream cheese until fluffy.
Gradually add sugar, beating until well blended.
Add cocoa alternately with milk, beating until smooth.
Gradually fold in 3 cups whipped topping; spoon mixture over crumb crust.
In small bowl stir together remaining 2 cups whipped topping, mint extract and food color; spread over chocolate layer.
Cover. Chill about 6 hours or until set.
Cut into squares to serve. Garnish with mint leaves, if desired.

LUCK O' THE IRISH CHEESECAKE

Luck o' the Irish Cheesecake image

A highlight of the St. Patrick's Day party in Mary Berger's family is her aunt's special dessert. "Every year, she serves this elegant cheesecake all of us look forward to," Mary relates from Bernville, Pennsylvania. "I was delighted when she passed along the recipe to me. The combination of chocolate and peppermint quickly becomes a favorite of everyone who tries it."

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 8-10 servings.

Number Of Ingredients 8

Ingredients

20 Oreo cookies, crushed
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
6 drops green food coloring
3 eggs, room temperature, lightly beaten
1 cup miniature chocolate chips, divided

Steps:

Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a bowl, beat cream cheese, milk, extract and food coloring until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 cup chocolate chips. , Pour onto crust. Place pan on a baking sheet. Bake at 300° until center is almost set, about 1 hour. Cool on a wire rack for 10 minutes; run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. , Trace a small shamrock pattern onto a piece of paper; cut out and set aside. In a microwave, melt remaining chocolate chips. Fill pastry bag with melted chocolate; cut a small hole in a corner. Place shamrock pattern on a baking sheet; place a large piece of waxed paper over pattern. Pipe a chocolate shamrock onto waxed paper, following the pattern. Move waxed paper and repeat to make more shamrocks. , Place in the freezer until hardened, about 4 minutes. Carefully remove shamrocks and arrange on cheesecake.

Nutrition Facts :

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