Frosted Mint Chocolate Bars No Bake Vegan Recipes
CHOCOLATE-FROSTED MINT BARS
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
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 FROSTED MINT BARS
Make and share this Chocolate Frosted Mint Bars recipe from Food.com.
Provided by Carmen B.
Categories Dessert
Time 1h30m
Yield 36 bars
Number Of Ingredients 17
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 185.6, Fat 11.2, SaturatedFat 6.8, Cholesterol 51.6, Sodium 70.6, Carbohydrate 21, Fiber 0.9, Sugar 16.2, Protein 2.4
CHOCOLATE MINT BARS
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
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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- In a large microwave-safe bowl, combine butter, sugar and cocoa and microwave on high for 45 seconds. Stir, and microwave on high another 20-30 seconds if necessary so that all is melted and combined.
- Let cool 5 minutes and quickly whisk in egg (mixture will thicken as the egg is incoprorated). Stir in graham crumbs and coconut until combined. Press into prepared pan.
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- Line an 8x8 inch baking dish with parchment paper. Make sure that the parchment comes up above the pan on all sides — you’ll use it to lift the bars out at the end.
- Prepare crust by adding walnuts, cocoa powder, and sea salt to a food processor and blending into a meal. Add pitted dates to the food processor and pulse about 5 times, scrape down the bowl, and pulse again until the dough looks well combined and moist. It should stick together between two fingers when pressed. If too dry, add more pitted dates or a splash of water.
- Transfer the dough to the parchment-lined baking dish and spread with fingers or a spatula to evenly distribute — it should be about 1/4-inch thick. To get an even layer, top the brownies with parchment paper and use a flat-bottomed object — such as a drinking glass or measuring cup — to press and pack the crust into a solid, even layer. Place the crust in the freezer for 15 minutes to chill while you make the mint layer.
- Add cashew butter and coconut butter to a small mixing bowl. Microwave for 10-20 seconds to soften slightly (or gently heat over a double boiler), and then mix until no lumps remain and it’s smooth and silky. Add in peppermint extract and moringa powder (optional for color // or sub matcha, barley grass powder, or spirulina) and stir well until fully combined.
NO-BAKE MINT CHOCOLATE CHIP BARS - THE VEGAN 8
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5/5 (6)Category DessertCuisine AmericanEstimated Reading Time 4 mins
- In a small pot, add the almond butter, agave, cocoa powder and salt and whisk very well until smooth. Turn the heat to medium and bring to a simmer. Once the edges begin to simmer, whisk constantly for just about a minute until it begins to thicken some. Don't overcook it. You are just wanting to heat the cocoa and thicken it slightly. Remove from heat and stir in the vanilla and mint extracts.
- Pour this mixture over the rice cereal and chocolate chips. Stir until it is well mixed and thick. It will start to firm up quickly, so move fast.
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