Chocolate Mint Bars A Lighter Version Recipe For Meatloaf

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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.

HOME



Home image

Categories     Desserts

Yield 25

Number Of Ingredients 8

● 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
●1 cup (2 sticks) butter, softened, divided
●1 3/4 cups (about 30 cookies) finely crushed chocolate wafer cookies
●2 tablespoons milk
●1 1/4 teaspoons peppermint extract, divided
●1/2 teaspoon vanilla extract
●2 to 4 drops green food coloring
●2 1/2 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, 1 drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
  • Microwave remaining 1 2/3 cups morsels, remaining 1/3 cup butter and remaining 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.

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.

CHOCOLATE-MINT BARS (A LIGHTER VERSION)



Chocolate-Mint Bars (A Lighter Version) image

From Cooking Light, March 2008 edition. This is a lighter version of Becky Reppe's original recipe. Although I have not tried it, I wanted to post it for safe keeping.

Provided by Marz7215

Categories     Dessert

Time 45m

Yield 20 bars, 20 serving(s)

Number Of Ingredients 17

1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16 ounce) can chocolate syrup
cooking spray
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons nonfat milk
1/2 teaspoon peppermint extract
2 drops green food coloring
3/4 cup semi-sweet chocolate chips
3 tablespoons butter

Steps:

  • Preheat oven to 350°.
  • To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth.
  • Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
  • To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
  • To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Nutrition Facts : Calories 285.8, Fat 10.8, SaturatedFat 6.2, Cholesterol 35.6, Sodium 213.8, Carbohydrate 45.4, Fiber 1.2, Sugar 33.4, Protein 3.3

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

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

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.

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