Chocolate Mint Parfait Bars Recipes

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CHOCOLATE MINT PARFAITS



Chocolate Mint Parfaits image

Need a quick dessert for guests or your family? These creamy pudding parfaits, layered with whipped cream, are a real treat!

Provided by Land O'Lakes

Categories     Custard     Pudding     Mint     Dessert     Dessert

Yield 4 servings

Number Of Ingredients 6

2 cups Land O Lakes® Half & Half
1 (3.9-ounce) package chocolate instant pudding and pie filling mix
1/2 teaspoon mint extract
1/4 cup crème de menthe chocolate candy thin, chopped
Mint leaves or crème de menthe chocolate candy
Aerosol whipped light crean

Steps:

  • Combine half & half, pudding mix and mint extract in bowl. Prepare according to package directions. Cover; refrigerate at least 30 minutes.
  • Spray generous dollop of whipped cream into each of 4 stemmed dessert glasses. Top each with 1 teaspoon candy and 1/4 cup pudding. Repeat layers.
  • Garnish with whipped cream and mint leaves or candy.

Nutrition Facts : Calories 260 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 400 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Sugar grams, Protein 6 grams

CHOCOLATE MINT PARFAITS



Chocolate Mint Parfaits image

This minty chocolate dessert tastes so light and refreshing. For fun, you can add some tempting finishing touches to the dessert parfaits. Top them with shaved chocolate, nuts or crumbled cookies. Or you can substitute vanilla or banana pudding.-Karalee Reinke, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 7

2 cups plus 1 tablespoon cold 2% milk, divided
1 package (3.9 ounces) instant chocolate pudding mix
4 ounces cream cheese, softened
1 tablespoon sugar
1/4 teaspoon peppermint extract
1 cup whipped topping
Mint Andes candies, optional

Steps:

  • In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes; set aside. In a small bowl, beat the cream cheese, sugar, extract and remaining milk. Fold in whipped topping. , Spoon half of the pudding into four parfait glasses. Top with half of cream cheese mixture. Repeat layers. Garnish with candies if desired.

Nutrition Facts : Calories 323 calories, Fat 16g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 555mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE PEPPERMINT BARS



Chocolate Peppermint Bars image

A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h10m

Yield 36 squares

Number Of Ingredients 11

1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 tablespoons/15 grams unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons/113 grams unsalted butter (1 stick)
3 1/4 cups/405 grams confectioners' sugar
3 tablespoons/43 grams unsalted butter, softened
1/4 cup/60 milliliters heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces/255 grams bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)

Steps:

  • Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
  • Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
  • Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
  • Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
  • In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
  • Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
  • Let squares sit at room temperature until chocolate is set, at least 1 hour.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 15 milligrams, Sugar 18 grams, TransFat 0 grams

REALLY GOOD CHOCOLATE MINT PARFAIT BARS



Really Good Chocolate Mint Parfait Bars image

I got this out of a cookbook years ago and they never last long. They are so good.. I didn't have a cake box right on hand so estimated the size. This is great for company. Hope you enjoy as much as we do. Also if you don't want to use the chocolate mint you can use devil's food cake mix. The base is the cake mix and butter and egg The filling is the unflavored gelatin, boiling water, powdered sugar, butter, shortening and peppermint extract and green food coloring. The frosting is the chocolate chips and 3 tbsp butter.. Just wanted to make sure everyone understood. :) also you can use margarine instead of butter. I love butter though.

Provided by faith58

Categories     Dessert

Time 40m

Yield 48 serving(s)

Number Of Ingredients 12

1 (18 1/2 ounce) box pillsbury plus mint chocolate cake mix
1/3 cup butter, softened
1 egg
1/4 ounce unflavored gelatin
1/4 cup boiling water
4 cups powdered sugar
1/2 cup butter
1/2 cup shortening
1/4 teaspoon peppermint extract
2 -3 drops green food coloring
1 cup semi-sweet chocolate chips
3 tablespoons butter

Steps:

  • Heat oven to 350. Grease 15x10x1-inch jelly roll pan.
  • In large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake at 350°F for 10 minutes. Cool completely.
  • Dissolve gelatin in boiling water; cool slightly. In large bowl, combine dissolved gelatin and 2 cups powdered sugar. Add 1/2 cup butter, shortening, peppermint extract and food coloring. beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling evenly over cooled base.
  • In small saucepan over low heat, melt chocolate chips and 3 tb butter, stirring constantly until well blended. Spoon frosting over filling, carefully spreading to cover. Refrigerate until firm, cut into bars. Store in refrigerator.
  • Tip. for easier cutting, remove from refrigerator 20 minutes before serving.

CHOCOLATE MINT PARFAITS



Chocolate Mint Parfaits image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

4 shots creme de menthe liqueur
1 mint chocolate ice cream
4 chocolate mint candies, such as Andes or peppermint patties
4 sprigs fresh mint

Steps:

  • Using 4 parfait glasses or cocktail glasses, pour 1/2 a shot of creme de menthe into each glass. Top with scoops of mint chocolate ice cream, then drizzle another 1/2 a shot per parfait of creme de menthe over ice cream. Garnish parfaits with mint candy and fresh mint sprigs.

CHOCOLATE MINT PARFAIT BARS



CHOCOLATE MINT PARFAIT BARS image

Categories     Chocolate     Egg     Dessert     Bake     No-Cook     Chill

Yield 48 bars

Number Of Ingredients 15

Base:
1 pkg. Chocolate Cake Mix (Devil's Food, Dark Chocolate, Chocolate Fudge -- I usually try to find the darkest, moistest one on the supermarket shelf)
1/3 cup margarine or butter, softened
1 egg
Filling:
1 envelope unflavored gelatin
1/4 cup boiling water
4 cups powdered sugar
1/2 cup margarine of butter, softened
1/2 cup shortening
1/4 tsp. peppermint extract
2 to 3 drops green food coloring
Frosting:
1 12oz. pkg. semi-sweet chocolate chips
6 Tbsp. margarine or butter

Steps:

  • Heat oven to 350F. Grease 15 x 10 inch jelly roll pan. In a large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake 10 minutes. Cool completely. Dissolve gelatin in boiling water; cool slightly. In large bowl, combine softened gelatin and 2 cups of the powdered sugar. Add butter, shortening, peppermint extract, and food coloring. Beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling over cooled base. In a small saucepan over low heat, melt chocolate chips and butter, stirring constantly until well blended. Spoon frosting evenly over filling, carefully spreading to cover. Chill until firm. Cut into bars. Store in refrigerator. Tip: For easier cutting, remove from refrigerator 20 minutes before serving.

CHOCOLATE MINT PARFAIT BARS



CHOCOLATE MINT PARFAIT BARS image

Categories     Egg     Bake     No-Cook     Chill

Yield 48 bars

Number Of Ingredients 15

Base:
1 pkg. Chocolate Cake Mix (Devil's Food, Dark Chocolate, Chocolate Fudge -- I usually try to find the darkest, moistest one on the supermarket shelf)
1/3 cup butter, softened
1 egg
Filling:
1 envelope unflavored gelatin
1/4 cup boiling water
4 cups powdered sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 tsp. peppermint extract
2 to 3 drops green food coloring
Frosting:
1 12oz. pkg. semi-sweet chocolate chips
6 Tbsp. butter

Steps:

  • 1) Heat oven to 350F. Grease 15 x 10 inch jelly roll pan. 2) In a large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake 10 minutes. Cool completely. 3) Dissolve gelatin in boiling water; cool slightly. In large bowl, combine softened gelatin and 2 cups of the powdered sugar. Add butter, shortening, peppermint extract, and food coloring. Beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling over cooled base. 4) In a small saucepan over low heat, melt chocolate chips and butter, stirring constantly until well blended. Spoon frosting evenly over filling, carefully spreading to cover. Chill until firm. Cut into bars. Store in refrigerator. Tip: For easier cutting, remove from refrigerator 20 minutes before serving.

MINTY CHOCOLATE CREAM CHEESE BARS



Minty Chocolate Cream Cheese Bars image

I always looked forward to my grandma's gooey bars when I was growing up. This chocolate version includes mint, which is one of my favorite flavor add-ins. -Jill Lutz, Baldwin, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 8

1 package chocolate cake mix (regular size)
1/2 cup butter, softened
1 teaspoon almond extract
1 teaspoon vanilla extract
4 large eggs, room temperature, divided use
1 package (10 ounces) Andes creme de menthe baking chips, divided
8 ounces cream cheese, softened
1-2/3 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, beat cake mix, butter, extracts and 2 eggs until blended. Spread into a greased 13x9-in. baking pan. Sprinkle with 3/4 cup baking chips., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add remaining eggs; beat on low speed just until blended. Pour over chocolate layer, spreading evenly; sprinkle with remaining baking chips., Bake 30-35 minutes or until edges begin to brown. Cool in pan on a wire rack. Cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 219mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE AND MINT PARFAITS



Chocolate and Mint Parfaits image

Chocolate and mint are a classic combination in this refined dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8

Number Of Ingredients 17

3 ounces bittersweet chocolate
1/2 cup plus 1/3 cup heavy cream
1 large egg yolk
1 large whole egg
1/4 cup sugar
1 tablespoon light corn syrup
2 tablespoons water
1 bunch (3 1/4 ounces) fresh mint leaves and stems
1/2 cup sugar
2 tablespoons light corn syrup
3 teaspoons dried mint
2 tablespoons water
4 large egg yolks
1 large whole egg
2 cups heavy cream
Chocolate Sauce, for garnish
Sugared mint leaves, for garnish (optional)

Steps:

  • Make the chocolate mixture: Place chocolate in a medium heat-proof bowl. Heat 1/2 cup heavy cream in a small saucepan, and pour over chocolate. Let stand 10 minutes, and stir until completely melted and smooth. Set aside.
  • Place egg yolk and egg in the bowl of an electric mixer fitted with the whisk attachment, and beat until light and frothy, about 2 minutes. Set aside.
  • Place sugar, corn syrup, and the water (do not stir) in a small saucepan set over medium heat until a candy thermometer registers 245 degrees. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. With mixer on low, slowly pour sugar mixture into eggs; mix until combined mixture is room temperature, about 2 minutes.
  • In another bowl, whip remaining 1/3 cup cream to soft peaks. Fold into egg mixture, and fold in chocolate. Fill 3-ounce plastic cups one-third full. Place in freezer until firm, 4 to 5 hours. Unmold onto a baking sheet lined with waxed paper; cover with plastic wrap, and return to freezer for at least 1 hour.
  • Make the mint mixture: Prepare an ice bath, and set aside. Bring a large pot of water to a boil; quickly blanch fresh mint 1 minute. Transfer to ice bath to stop cooking and preserve bright color; let cool completely. Remove from ice bath, and place on paper towels; gently squeeze to extract excess water. Set aside.
  • Place sugar, corn syrup, dried mint, and the water (do not stir) in a small heavy saucepan over medium heat until a candy thermometer registers 245 degrees. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat; let cool.
  • Add blanched fresh mint; transfer to the jar of a blender. Blend until mixture is a smooth paste, about 3 minutes. Strain through a fine mesh sieve back into saucepan. Place over medium heat, and gently reheat 2 to 4 minutes. Place egg yolks and egg in the bowl of an electric mixer fitted with the whisk attachment, and beat until light and frothy, about 4 minutes. With mixer on low speed, slowly pour sugar mixture into eggs; continue mixing until combined mixture is room temperature, about 5 minutes.
  • In another clean bowl, whip cream to soft peaks; fold into egg mixture with a rubber spatula. Fill 6-ounce ramekins or custard cups halfway, and place frozen chocolate mixture in the center of each. Level with remaining mint parfait mixture. Cover with plastic wrap, and place in freezer until completely set, 5 to 6 hours. Store in freezer up to 1 month.
  • To serve, unmold parfaits onto serving plates, and garnish with chocolate sauce and candied mint leaves, if desired.

CHOCOLATE-MINT PARFAIT



Chocolate-Mint Parfait image

Please party guests with a delicious Chocolate-Mint Parfait after-dinner treat! Our Chocolate-Mint Parfait recipe makes a pretty and refreshing dessert.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 5

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
2 cups cold milk
1/4 tsp. peppermint extract
1 cup thawed COOL WHIP Whipped Topping
6 drops green food coloring

Steps:

  • Beat pudding mix, milk and extract with whisk 2 min.
  • Whisk COOL WHIP and food coloring until blended.
  • Layer pudding alternately with COOL WHIP in 6 parfait glasses. Refrigerate 15 min.

Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 320 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 18 g, Protein 3 g

MINT CHOCOLATE PARFAITS



Mint Chocolate Parfaits image

These are really yummy! I like to top each parfait with a chocolate covered mint candy. They're best if chilled for a while.

Provided by MizzNezz

Categories     Dessert

Time 8m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups milk, plus
1 tablespoon milk, divided
1 (4 ounce) package instant chocolate pudding mix
4 ounces cream cheese, softened
1 tablespoon sugar
1/4 teaspoon peppermint extract
1 cup whipped topping

Steps:

  • Whisk 2 cups milk with the pudding mix for 2 minutes.
  • In small bowl, beat cream cheese, sugar, mint, and remaining milk.
  • Fold in whipped topping.
  • In dessert glasses, layer pudding and cream cheese mixtures.

CHOCOLATE MINT PARFAIT BARS



Chocolate Mint Parfait Bars image

Another family fav that gets made just about every Christmas....a great bar for after dinner with a cuppa!!

Provided by Doreen Fish @dfish

Categories     Cookies

Number Of Ingredients 10

1 package(s) chocolate cake mix
1/3 cup(s) butter
1 large egg
1 - envelope of unflavored gelatin
1/4 cup(s) boiling water
4 cup(s) icing sugar
1/2 cup(s) butter, softened
1/2 cup(s) shortening
1/4 teaspoon(s) peppermint extract
2 - or 3 drops green food coloring

Steps:

  • Mix together well the cake mix, egg and butter Grease a large pan 9 x 13. Spread the base of cake mix, butter and egg into pan. Bake at 350 for 10 mins. Cool. Dissolve gelatin in boiling water. Cool. In a large bowl combine softened gelatin, 2 cups of icing sugar, butter,shortening, peppermint extract and food coloring. Beat one minute at medium speed until smooth and creamy. Blend in remaining sugar till smooth.Spread evenly over cooled crust. Frosting: 1 cup semi sweet chocolate chips 3 tbsps butter In a small sauce pan blend chocolate chips and butter over low heat till melted stirring constantly. Spoon evenly over filling. Chill until firm and cut into bars.
  • This is my version of a very substantial "After Eight" mint!!Enjoy!!

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