Mint Chocolate 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.

CHOCOLATE MINT SQUARES

Steps:

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

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.

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.

MINT CHOCOLATE SQUARES

Steps:

• Bottom: Mix the 4 first ingredients together to obtain a coarse mixture. Then, put it in an ungreased 9x9 baking pan. Cook at 350 F for 20 minutes. Let cool completely.
• Second layer: Mix the next 4 ingredients (butter, milk, icing sugar and peppermint extract) in a bowl. Beat well. Spread this mixture on the cold bottom in the pan.
• Garnish: Melt the last quantity of butter in a little saucepan at low heat. Add chocolate powder and stir. Remove from the heat. Let cool just a little bit then pour it in the pan. Spread uniformly in a way to cover the second layer. If the mixture is too warm, it will melt the second layer of mint and will be impossible to cover. Let harden.

CHOCOLATE PEPPERMINT SQUARES RECIPE BY TASTY

Steps:

• Place graham crackers in a gallon-sized re-sealable plastic bag. Crush crackers with rolling pin until fine in texture.
• In a bowl, combine crushed graham cracker with melted butter and mix well.
• Line a 9×9 inch (23x23 cm) pan with parchment paper. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.
• In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.
• Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.
• Remove pan from freezer and cut the sheet sheet of peppermint cream and graham cracker into 36 squares (i.e. 6 lengthwise cuts and 6 crosswise cuts). Place squares on a metal cooling rack.
• In a small bowl, combine chocolate and coconut oil (the exact amount of coconut oil needed may vary based on the chocolate used). Microwave in 20-second intervals, stirring between each, until chocolate is fully melted.
• Top squares with melted chocolate.
• Chill squares in fridge or freezer until ready to eat.
• 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.