Mint Chocolate Chip Bars Food

MINT CHOCOLATE CHIP BARS

Steps:

• 1. In the bowl of a stand mixer, cream butter for basic dough (use paddle) with sugar, salt, baking powder, and baking soda. Add eggs and mix well. Add in flour.
• 2. Remove half of the basic dough from bowl to a medium sized bowl.
• 3. To the dough remaining in the stand mixer bowl, add additions for dough 1. Mix well.
• 4. To the dough in other bowl, add additions for dough 2. Mix well.
• 5. Spread dough 1 (chocolate dough) in the bottom of a 9x13 baking pan that is lined with nonstick foil. The foil should extend over each end for easy removal later. The easiest way to spread dough is to place dollops of dough evenly in the pan and use a butter knife to join together.
• 6. Using the same technique, distribute the minted dough on top of the chocolate dough. Carefully spread to frost the top of the chocolate dough.
• 7. Distribute chocolate chips evenly on top of minted dough. Press in lightly. Do not disturb the separation of dough layers.
• 8. Bake in a 375 degree oven for 17-18 minutes. The dough will have browned a bit and a toothpick should test clean in the center (where there is no melted chocolate).
• 9. Cool on rack 15-20 minutes in pan. Meanwhile, mix all ingredients in a small bowl for the glaze. Add a few drops water, if needed for drizzle consistency.
• 10. Drizzle the glaze evenly over the baked and slightly cooled cookie layer. Cool another 30 minutes or more before pulling the entire baked cookie layer out of the pan to place on a large cutting board. Using a large knife, cut in to squares of desired size and place the cut squares back on rack to set up. When the chocolate chips have set up, pack the bars in a container with wax paper between layers. Cover tightly.

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.

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.