NO-BAKE CHOCOLATE MINT BARS
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
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
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.
MIDNIGHT MINT BARS
Make and share this Midnight Mint Bars recipe from Food.com.
Provided by Courtly
Categories Bar Cookie
Time 1h30m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy saucepan, heat the butter, cocoa and sugar over low heat until sugar is dissolved, stirring often.
- Remove from the heat.
- Stir in a small amount of hot mixture into egg; return all to pan.
- Cook and stir until mixture coats a metal spoon and reaches 160.
- Remove from heat.
- Stir in cracker crumbs, coconut and walnuts.
- Press into a buttered 9 inch square pan; set aside.
- For filling, in a small mixing bowl, beat butter, confectioners sugar, milk and extract until smooth.
- Tint with food coloring if desired.
- Spread evenly over bottom layer; set aside.
- For topping, in a heavy saucepan, melt chocolate chips and butter over low heat until blended and smooth, stirring often.
- Remove from heat.
- Cool to room temperature, about 10 minutes.
- Spread over filling.
- Cover and refrigerate until set, about 1 hour.
- Cut into bars.
- Store in the refrigerator.
MIDNIGHT MINTS
Make and share this Midnight Mints recipe from Food.com.
Provided by bert2421
Categories Dessert
Time 25m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Bottom Layer: Combine butter, cocoa and sugar in saucepan.
- Bring slowly to a boil.
- Stir in egg to thicken.
- Remove from heat and add crumbs, nuts and coconut.
- Pack very firmly into greased 9x9 inch pan.
- Second Layer: Combine all ingredients in a bowl.
- Mix well adding a few drops more liquid if needed for easy spreading.
- Tint a pretty green.
- Spread over first layer.
- Third Layer: Melt chips and butter in saucepan over low heat or over hot water.
- Spread over second layer.
- Chill and store in refrigerator.
- Cut into 36 squares.
Nutrition Facts : Calories 136.7, Fat 8.8, SaturatedFat 5, Cholesterol 17.9, Sodium 64.1, Carbohydrate 14.9, Fiber 1.1, Sugar 11.3, Protein 1.3
MINTY LIME BARS
These rich yet refreshing lime bars are for citrus lovers who appreciate puckering acidity in their desserts. The curd filling contains a bit of cornstarch, so it sets firmly in the oven, allowing you to slice, stack and store the bars easily. A little fresh mint inside the shortbread crust - which is made entirely by hand - adds an herbal complement to the lime.
Provided by Claire Saffitz
Categories cookies and bars, dessert
Time 2h30m
Yield 16 bars
Number Of Ingredients 17
Steps:
- Arrange an oven rack in the center position and heat the oven to 350 degrees. Line an 8-inch square pan, preferably metal, with 2 sheets of aluminum foil, crossing one over the other and pressing the foil into the corners and up the sides. Butter the bottom and sides of the foil, and set the pan aside.
- Make the shortbread crust: In a medium bowl, use your fingertips to massage the lime zest into the sugar until the fragrant oils are released and the mixture looks like wet sand. Add the flour, chopped mint, baking powder and salt, and toss to combine. Add the ½-inch pieces of chilled butter and toss to coat in the flour mixture. Use your fingertips to smash the butter into the flour mixture, working until no large pieces remain and you have lots of moist crumbs that hold together easily when squeezed.
- Bake the crust: Scatter the shortbread dough evenly across the bottom of the prepared pan. Use your hands to flatten the crumbs into an even layer, working it into the corners and against the sides. Bake the shortbread until lightly golden across the surface, about 30 minutes. Remove the pan from the oven. (Leave the oven on and reduce the temperature to 300 degrees.) Let the crust cool while you make the filling.
- Make the lime curd filling: In a small saucepan, combine the lime juice, lemon juice, cornstarch, salt and ½ cup/100 grams of the granulated sugar, and cook over medium heat, whisking occasionally, to dissolve the sugar. When the mixture comes to a boil, whisk constantly until it thickens slightly from the cornstarch, about 1 minute, then remove the saucepan from the heat.
- In a medium bowl, vigorously whisk the egg yolks, whole egg and remaining ½ cup/100 grams sugar until the mixture is smooth, thick and has paled in color a couple of shades, about 1 minute. Whisking constantly, slowly drizzle the hot citrus mixture into the eggs a tablespoon at a time to slowly raise the temperature, until you've added about half the citrus mixture to the eggs.
- Whisk the egg mixture back into the saucepan, then set back over medium-low heat and cook, whisking constantly, until the curd turns opaque, is thick enough to coat the back of a spoon and barely hold the marks of the whisk (it will register 170 degrees on an instant-read thermometer), about 5 minutes. Remove the curd from the heat and whisk in the butter a piece at a time, waiting until each piece melts before adding the next, until the mixture is smooth.
- Bake the bars: Pour the hot curd over the crust and shake the pan gently so it settles in an even layer. Bake the bars until the sides have puffed and the center is set but still a bit wobbly when you shake the pan, 30 to 35 minutes. Remove from the oven and let the bars cool completely in the pan
- Chill before serving: Transfer the cooled pan to the refrigerator and chill until the bottom of the pan is cold to the touch, about 1 hour. This will harden the butter in both the curd and crust, making it easier to remove the bars from the pan and slice.
- Use the edges of the foil to lift the bars out of the pan, then peel down the sides of the foil and slide a metal spatula underneath to loosen the crust from the foil. Slide the bars off the foil onto a cutting board and slice into 16 squares. Dust with confectioners' sugar and top with more lime zest before serving. They are best eaten on the first or second day, but will keep for up to 5 days stored in an airtight container in the refrigerator.
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