Grammys Chocolate Mint Bars Recipes
CHEF
These bars are great at the holidays with their festive green mint layer. They have a cake-like first layer, then mint, then dark chocolate on top. Keep these refrigerated or frozen until about an hour before serving.
Provided by By Chef | February 19, 2016 12:00 pm Follow @FoodChannel !function(d,s,id){var js,fjs=d.getElementsB
Time 45m
Yield -
Number Of Ingredients 12
Steps:
- 1 Heat oven to 350; grease 13 x 9 pan. Combine 1 cup flour, 1 cup sugar, 1/2 cup melted butter, 4 eggs and 1 1/2 cup chocolate syrup (16 ounce can). Beat until smooth. Pour into prepared pan and bake for 30 minutes. Cool completely. 2 While cooling, prepare the following mixture: 2 cups confectioner's sugar, 1/2 cup melted butter, 1 tablespoon water, 3/4 teaspoon mint extract and 3 drops green food coloring. Beat until smooth, then spread over the top of the chocolate cake layer. Let set. 3 Meanwhile, prepare the following: 6 tablespoons butter and 1 cup semi-sweet chocolate chips OR one bag mint chocolate chips. Melt together in the microwave or in a double boiler and spread over the mint layer. Chill the dessert at least one hour then cut into squares to serve. If you chill longer, you may need to let it set out before cutting.
EASY NO-BAKE CREAMY CHOCOLATE MINT BARS (SPONSORED)
Provided by Food Network
Time 2h35m
Number Of Ingredients 8
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, 1drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
- MICROWAVE remaining 1 2/3 cups morsels, 1/3 cup butter and 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.
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.
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.
GRAMMY SMITH'S BARS
Make and share this Grammy Smith's Bars recipe from Food.com.
Provided by jessephen
Categories Bar Cookie
Time 22m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 6
Steps:
- Mix first three ingredients together and spread in the bottom of a 13 X 9 inch pan.
- Bake at 350 degrees F for 8 minutes. Cool.
- Mix together peanut butter and chocolate chips in top of double boiler until smooth. Spread out evenly over cooled oatmeal mixture.
- Refrigerate until top is firm. Best if stored in refrigerator.
Nutrition Facts : Calories 272.1, Fat 15.4, SaturatedFat 7.4, Cholesterol 19.1, Sodium 95.2, Carbohydrate 31.9, Fiber 2.6, Sugar 20, Protein 5
MINTY CHOCOLATE CREAM CHEESE BARS
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
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.
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- To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ 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 metal 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, ¼ 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 glaze, combine 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.
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