Chocolate Mint Squares 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.

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.

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 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.

DARK CHOCOLATE-MINT ROCKY ROAD SQUARES



Dark Chocolate-Mint Rocky Road Squares image

Provided by Bon Appétit Test Kitchen

Categories     Candy     Chocolate     Dessert     Christmas     Kid-Friendly     Quick & Easy     Low Cal     Low Cholesterol     Edible Gift     Christmas Eve     Marshmallow     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 21 pieces

Number Of Ingredients 4

3 cups (18 ounces) bittersweet or semisweet chocolate chips
1/2 teaspoon (scant) peppermint extract
18 large marshmallows, snipped in half lengthwise
8 chocolate wafer cookies, each broken into 4 pieces

Steps:

  • Line 9 x 5-inch loaf pan with foil, extending foil over sides of pan. Melt chocolate in microwave-safe bowl until smooth and warm to touch, stopping occasionally to stir, 2 to 3 minutes. Mix in peppermint extract.
  • Spread 1/2 cup warm chocolate in pan or tilt pan to allow chocolate to spread evenly. Sprinkle half of marshmallows and half of cookie pieces over. Pour remaining chocolate over, reserving 1 tablespoon chocolate in bowl. Top with marshmallows and cookies, pressing to partially submerge. Using spoon, drizzle reserved chocolate in bowl over marshmallows in zigzag lines. Freeze until firm enough to cut, about 30 minutes.
  • Using foil as aid, lift chocolate out of pan. Peel foil off chocolate. Cut into 21 squares. Store chilled in airtight container.

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