Chocolate Mint Bars Recipes

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SCRUMPTIOUS CHOCOLATE MINT LAYER BARS (SPONSORED)



Scrumptious Chocolate Mint Layer Bars (Sponsored) image

Provided by Food Network

Time 30m

Yield 2 Dozen Bars

Number Of Ingredients 6

2 cups (about 15) finely ground creme-filled chocolate sandwich cookies
1/4 cup (1/2 stick) butter or margarine
1 1/2 cups chopped nuts
1 cup flaked coconut
1 can (14 oz.) NESTLE® CARNATION® Sweetened Condensed Milk
1 2/3 cups (10-oz. pkg.) NESTLE® TOLL HOUSE® Dark Chocolate & Mint Morsels

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.

CHEF



Chef image

These bars are great at the holidays with their festive green mint layer. They have a cake-like first layer, then mint, then dark chocolate on top. Keep these refrigerated or frozen until about an hour before serving.

Provided by By Chef | February 19, 2016 12:00 pm Follow @FoodChannel !function(d,s,id){var js,fjs=d.getElementsB

Time 45m

Yield -

Number Of Ingredients 12

1 cup flour
1 cup sugar
1/2 cup melted butter
4 eggs
1 1/2 cup chocolate syrup (16 ounce can)
2 cups confectioner's sugar
1/2 cup melted butter
1 tablespoon water
3/4 teaspoon mint extract
3 drops green food coloring
6 tablespoons butter
1 cup semi-sweet chocolate chips OR one bag mint chocolate chips

Steps:

  • 1 Heat oven to 350; grease 13 x 9 pan. Combine 1 cup flour, 1 cup sugar, 1/2 cup melted butter, 4 eggs and 1 1/2 cup chocolate syrup (16 ounce can). Beat until smooth. Pour into prepared pan and bake for 30 minutes. Cool completely. 2 While cooling, prepare the following mixture: 2 cups confectioner's sugar, 1/2 cup melted butter, 1 tablespoon water, 3/4 teaspoon mint extract and 3 drops green food coloring. Beat until smooth, then spread over the top of the chocolate cake layer. Let set. 3 Meanwhile, prepare the following: 6 tablespoons butter and 1 cup semi-sweet chocolate chips OR one bag mint chocolate chips. Melt together in the microwave or in a double boiler and spread over the mint layer. Chill the dessert at least one hour then cut into squares to serve. If you chill longer, you may need to let it set out before cutting.

NO-BAKE CHOCOLATE MINT BARS



No-Bake Chocolate Mint Bars image

Make an extra batch of these impossibly good layered bars--they won't last long. Chocoholics take note: you get the double-whammy of melted chocolate chips and chocolate cookies in these treats.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 25

Number Of Ingredients 10

1/2 cup butter
1 bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)
2 cups chocolate wafer cookie crumbs
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
1 drop green food color
2 cups powdered sugar
1/3 cup butter

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.

Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 18 g, TransFat 1 g

FUDGY MINT SQUARES



Fudgy Mint Squares image

I've had this recipe since I was in junior high school. No one can resist the fudgy brownie base, cool minty cheesecake filling and luscious chocolate glaze in these mouthwatering bars.-Heather Campbell, Lawrence, Kansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 13

10 tablespoons butter, divided
3 ounces unsweetened chocolate, chopped
3 large eggs
1-1/2 cups sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 package (8 ounces) cream cheese, softened
1 tablespoon cornstarch
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
4 drops green food coloring, optional
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream

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.

Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 54mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE-FROSTED MINT BARS



Chocolate-Frosted Mint Bars image

Love the combo of chocolate and mint? Here's a bar you'll want to try again and again.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 36

Number Of Ingredients 17

1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 egg
1 teaspoon mint extract
4 drops green food color
1 cup butter or margarine
4 oz unsweetened baking chocolate, cut into pieces
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
1 cup Gold Medal™ all-purpose flour
2 tablespoons butter or margarine
2 tablespoons corn syrup
2 tablespoons water
2 oz unsweetened baking chocolate, cut into pieces
1 teaspoon vanilla
1 cup powdered sugar

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In small bowl, beat cream cheese and 1/4 cup sugar with spoon until smooth. Stir in 1 egg, the mint extract and food color until well mixed; set aside.
  • In 3-quart saucepan, melt 1 cup butter and 4 oz chocolate over very low heat, stirring constantly; remove from heat. Cool 15 minutes or until slightly cooled.
  • Stir 2 cups sugar and 2 teaspoons vanilla into chocolate mixture. Add 4 eggs, one at a time, beating well with spoon after each addition. Stir in flour. Spread in pan. Carefully spoon cream cheese mixture over brownie mixture. Lightly swirl cream cheese mixture into brownie mixture with knife for marbled design.
  • Bake 45 to 50 minutes or until set. Cool 30 minutes at room temperature. Refrigerate 1 hour.
  • Meanwhile, in 2-quart saucepan, heat 2 tablespoons butter, the corn syrup and water to rolling boil, stirring frequently; remove from heat. Stir in 2 oz chocolate until melted. Stir in 1 teaspoon vanilla and the powdered sugar. Beat with spoon until smooth. Frost chilled bars with Chocolate Frosting. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 16 g, TransFat 0 g

ST. PATRICK'S CHOCOLATE & MINT CHEESECAKE BARS



St. Patrick's Chocolate & Mint Cheesecake Bars image

In honor of my Irish heritage and maiden name, I am dedicating these to my children. My kids love mint and I put this recipe together for St. Patrick's Day a few years back. It turned out better then anticipated. I want to share with others this recipe and hope others enjoy this as much as my family does.

Provided by Melissa Goff

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 3h15m

Yield 24

Number Of Ingredients 8

1 (18.25 ounce) package chocolate fudge cake mix with pudding (such as Betty Crocker® Triple Chocolate Fudge cake mix)
½ cup butter, softened
3 (8 ounce) packages cream cheese, softened
1 (16 ounce) container cream cheese flavored frosting (such as Betty Crocker® Rich and Creamy)
3 eggs
6 drops green food coloring, or as needed
3 drops creme de menthe candy flavoring (such as Wilton®), or as needed
1 (10 ounce) package dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
  • Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
  • Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
  • Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
  • Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
  • Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
  • Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
  • Pour batter over the chocolate crust in the 9x13 pan.
  • Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
  • Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
  • Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
  • Remove pan from oven and cool completely.
  • Cover and refrigerate until chilled, at least 2 hours.
  • Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
  • Pour melted chocolate into a resealable plastic bag.
  • Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
  • Cut cake into bars to serve.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 36.6 g, Cholesterol 64.2 mg, Fat 24.1 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 13 g, Sodium 356.5 mg, Sugar 26.9 g

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.

CHOCOLATE MINT BARS



Chocolate Mint Bars image

Don't be afraid of the ingredient list. These bars are really easy, super yummy and perfect for the Holidays.

Provided by Jodid

Categories     Dessert

Time 1h15m

Yield 18-24 bars

Number Of Ingredients 14

1 cup sugar
1/2 cup margarine, softened
4 eggs, beaten
1 teaspoon salt
1 teaspoon vanilla
1 cup flour
1 (16 ounce) can hershey chocolate syrup
2 cups powdered sugar
1/2 cup margarine, softened
1 tablespoon milk
2 teaspoons peppermint extract
green food coloring
1 cup semi-sweet chocolate chips
6 tablespoons margarine

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.

DOUBLE CHOCOLATE MINT BARS



Double Chocolate Mint Bars image

A delicious mint flavored treat. Betcha can't eat just one...Double Chocolate Mint Bars(from Mr. Food's Favorite Cookies)

Provided by Barbara Steimle

Categories     Bar Cookie

Time 3h30m

Yield 40-60 squares

Number Of Ingredients 12

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate flavored syrup (1-16 ounce can)
2 cups confectioners' sugar
1/2 cup butter, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
6 tablespoons butter
1 cup semi-sweet chocolate chips (1 6 ounce pkg.)

Steps:

  • Preheat the oven to 350F.
  • In a large bowl, combine the Chocolate Bottom ingredients and mix until smooth.
  • Pour mixture into greased 13x9" baking pan and bake for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean.
  • Cool completely.
  • In a large bowl, combine Mint Cream Layer ingredients and beat until smooth.
  • Spread over the cooled bottom layer.
  • Refrigerate for at least one hour.
  • Place the Chocolate Topping ingredients in a small microwaveable bowl and melt on high power in the microwave.
  • Stir with a wooden spoon until blended and smooth.
  • Spread over the cooled mint cream layer.
  • Refrigerate for one hour, then serve.
  • ENJOY!
  • NOTE: These must be kept refrigerated or the top layers will melt.

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