Hickory Farms Melty Mints Recipes

SPRING MELT AWAY MINT BROWNIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Prepare a 9×13 inch baking pan with either butter or parchment paper.
• Melt butter in a small saucepan over medium heat. Remove from heat, add chocolate and let sit for two minutes. Stir chocolate and butter mixture until smooth. Set aside to cool.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, brown sugar, salt and vanilla extract on high for 5 minutes until thick and pale. Mixture should fall from the whisk in a thick ribbon and dissolve back into the surface slowly.
• Using a large rubber spatula, fold cooled chocolate into egg mixture until fully combined.
• Gradually fold in flour and ½ cup mini melt away mints, mixing until just combined. Avoid over mixing so that the batter remains thick and fluffily.
• Immediately pour batter into prepared baking dish and bake for 20 minutes. Remove from oven and sprinkle remaining ½ cup mints over the top.
• Return to oven and bake an additional 10-15 minutes until the top begins to crack and there is just a slight wiggle left to the batter.
• Allow to cool completely on a wire rack before cutting into squares. Store in an airtight container at room temperature.

FLUFFY MINT DESSERT

Steps:

• Reserve 1/4 cup of crushed cookies for garnish.
• Combine the remaining cookies with butter; press into an ungreased 13x9x2-inch baking dish.
• Fold together whipped topping, marshmallows, and mints; pour over crust.
• Garnish with reserved cookies.
• Cover and refrigerate for 1-2 days before serving.