PEPPERMINT CHOCOLATE BARS
I received this treasured recipe from a dear friend years ago. The frosting and topping make these thin brownies eye-catching.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 16
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Meanwhile, in a large bowl, beat the eggs, sugar and vanilla. Add the chocolate mixture and mix well. Combine flour and salt; gradually add to chocolate mixture. Stir in nuts., Spread into a greased 13x9-in. baking pan. Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, cream butter, sugar and extract until light and fluffy. Add enough cream until frosting reaches spreading consistency. Frost cooled bars. Melt chocolate and butter; drizzle over frosting. Cut into bars.
Nutrition Facts :
CHOCOLATE PEPPERMINT SQUARES RECIPE BY TASTY
Here's what you need: graham cracker, melted butter, coconut oil, heavy cream, vanilla extract, peppermint extract, powdered sugar, dark chocolate, coconut oil
Provided by Tasty
Categories Desserts
Yield 36 squares
Number Of Ingredients 9
Steps:
- Place graham crackers in a gallon-sized re-sealable plastic bag. Crush crackers with rolling pin until fine in texture.
- In a bowl, combine crushed graham cracker with melted butter and mix well.
- Line a 9×9 inch (23x23 cm) pan with parchment paper. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.
- In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.
- Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.
- Remove pan from freezer and cut the sheet sheet of peppermint cream and graham cracker into 36 squares (i.e. 6 lengthwise cuts and 6 crosswise cuts). Place squares on a metal cooling rack.
- In a small bowl, combine chocolate and coconut oil (the exact amount of coconut oil needed may vary based on the chocolate used). Microwave in 20-second intervals, stirring between each, until chocolate is fully melted.
- Top squares with melted chocolate.
- Chill squares in fridge or freezer until ready to eat.
- Enjoy!
Nutrition Facts : Calories 81 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 0 grams, Sugar 1 gram
PEPPERMINT BARK RECIPE BY TASTY
Here's what you need: mini candy canes, chocolate chips, peppermint extract, white chocolate chip
Provided by Katie Aubin
Categories Desserts
Yield 15 servings
Number Of Ingredients 4
Steps:
- Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.
- In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
- Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
- Sprinkle the crushed mini candy canes over the white chocolate.
- Freeze for at least 1 hour.
- Remove the bark from the freezer and break into pieces.
- Enjoy!
Nutrition Facts : Calories 531 calories, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 5 grams, Sugar 57 grams
FUDGY MINT SQUARES
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
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.
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