Triple Layer Chocolate Mint Bars Food

TRIPLE LAYER CHOCOLATE PEPPERMINT BARS

Steps:

• Heat oven to 350 degrees. Line 8" square baking pan with foil; spray foil with cooking spray.
• To make crust - Heat chocolate mint chips and butter in medium saucepan over medium low heat until melted, stirring constantly. Remove from heat; stir in cookie crumbs. Press into bottom of pan.
• Bake 6-8 minutes or until fragrant. Cool competely on wire rack.
• To make filling - Heat 1/2 c chocolate mint chips and 1 T butter in small saucepan over medium low heat until melted, stirring constantly. Remove from heat; cool to room termperature.
• Beat remaining 1/4 c butter and cream cheese in large bowl at medium speed until smooth. Beat in 2 T cream and peppermint extract and vanilla. Reduce speed to low; beat in cooled chocolate mixture. Slowly beat in powdered sugar. Stir in remaining 1/4 c chocolate mint chips. Spread over crust; smooth top. Refrigerate 15 minutes or until set.
• To make topping - Meanwhile, place chopped chocolate in medium bowl. Bring cream to a boil in small saucepan over medium heat; pour over chocolate. Let stand 1 minute; stir until smooth. Cool at room temperature 3-5 minutes or until slightly thickened but still pourable. Spread over filling; sprinkle with peppermint candies. Refrigerate 1 hour our until set. Store in refrigerator.

SCRUMPTIOUS CHOCOLATE MINT LAYER BARS (SPONSORED)

Steps:

• PREHEAT oven to 350°F.
• MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle cookie crumbs over butter. Stir well; press mixture onto bottom of pan. Sprinkle with nuts and coconut. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down slightly.
• BAKE for 20 to 25 minutes or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars.

SCRUMPTIOUS CHOCOLATE MINT LAYER BARS

Steps:

• PREHEAT oven to 350°F.
• MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle cookie crumbs over butter. Stir well; press mixture onto bottom of pan. Sprinkle with nuts and coconut. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down slightly.
• BAKE for 20 to 25 minutes or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars.

CHOCOLATE PEPPERMINT BARS

Steps:

• For Layer#1:.
• Melt chocolate and butter, stirring frequently.
• Cream eggs and sugar; add flour and chocolate mixture.
• Mix well and spread in 8x8 pan.
• Bake at 350F for 20 min; turn oven off and bake 5 min more.
• Let cool.
• For Layer#2:.
• Cream sugar and butter together.
• Blend in cream and extract.
• Spread on cooled crust layer and refrigerate until chilled.
• For Layer#3:.
• Melt chocolate and butter together; pour over peppermint layer.
• Chill& cut into small squares (this is rich!).

TRIPLE-LAYER CHOCOLATE BAR RECIPE

Steps:

• Line 9-inch square pan with foil extending over edges to form handles. Microwave 4 oz. chocolate and 5 Tbsp. of the butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add crumbs; mix well. Press firmly onto bottom of prepared pan. Refrigerate 10 minutes.
• Microwave 1/3 cup water and remaining 5 Tbsp. butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Add dry pudding mix; stir 2 minutes or until completely dissolved. Gradually add powdered sugar, stirring until well blended after each addition. Spread over crust. Refrigerate 15 minutes or until firm.
• Microwave remaining 4 oz. chocolate and cream in medium microwavable bowl on HIGH 2 minutes. Stir until chocolate is completely melted and mixture is well blended. Spread over pudding layer. Refrigerate 2 hours or until set. Lift out of pan onto cutting board. Cut into 24 bars to serve. Store leftover bars in refrigerator.