No Bake Minty Chocolate Freeze Food

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EASY NO-BAKE CREAMY CHOCOLATE MINT BARS (SPONSORED)



Easy No-Bake Creamy Chocolate Mint Bars (Sponsored) image

Provided by Food Network

Time 2h35m

Number Of Ingredients 8

2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1 cup (2 sticks) butter, softened divided
1¾ cups (about 30 cookies) finely crushed chocolate wafer cookies
2 tablespoons milk
1¼ teaspoons peppermint extract, divided
½ teaspoon vanilla extract
2 to 4 drops green food coloring
2½ cups powdered sugar

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, 1drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
  • MICROWAVE remaining 1 2/3 cups morsels, 1/3 cup butter and 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.

CHOCO-MINT FREEZE



Choco-Mint Freeze image

I knew a gal that made this for Bunco parties. It was a long time ago, and if you can find PINK peppermint ice cream, it really makes a difference for the presentation.

Provided by Chef PotPie

Categories     Frozen Desserts

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 9

28 crushed vanilla wafers
4 tablespoons butter, melted
1 quart peppermint ice cream, softened
2 (1 ounce) unsweetened chocolate squares
3 egg yolks, well beaten
1 1/2 cups confectioners' sugar
1/2 cup chopped pecans
1 teaspoon vanilla
3 egg whites

Steps:

  • Toss together crumbs and butter,(and reserving 1/4 cups mixture,) press into a 8X8 baking dish.
  • Spread on softened ice cream and freeze.
  • Melt 1/2 cup butter and the chocolate over low heat, gradually stir in egg yolks, sugar, nuts and vanilla.
  • Beat egg whites until stiff peaks form.
  • Add egg whites to chocolate mixture and spread over ice cream.
  • Top with reserved crumbs. Freeze for at least 2 hours.

Nutrition Facts : Calories 346.8, Fat 20, SaturatedFat 8, Cholesterol 86.1, Sodium 130.4, Carbohydrate 40.8, Fiber 2.2, Sugar 22.6, Protein 4.8

CHOCOLATE MINT NO BAKE COOKIES



Chocolate Mint No Bake Cookies image

Provided by Kristen

Number Of Ingredients 8

2 cups sugar
2 Tablespoons butter
2 Tablespoons cocoa
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon vanilla
3/4 cup Peanut Butter Chocolate Mint Jif Whips
2 cups uncooked quick oats

Steps:

  • In a large saucepan, mix together the sugar, butter, cocoa and milk.
  • Place the pan on the stove top over medium-high heat and bring to a boil.
  • After it comes to a boil, take it off the stove and mix in the salt, vanilla, and Jif Whips.
  • Mix well until the Jif Whips is completely dissolved.
  • Quickly add the oatmeal and mix until well combined.
  • Drop from spoon onto wax paper or aluminum foil.
  • Let them cool and set up before you eat them.

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