Midnight Mint Recipes

BAILEYS MIDNIGHT MINT RECIPE - (4.1/5)

Steps:

• Grab a cocktail shaker, pop your ice cubes in it then pour the Baileys, Smirnoff and crème de menthe into the shaker. Give it a good shake until you've got a smooth liquid. Fill a tumbler with ice and strain your silky, smooth liquid in on top if the ice. Add a sprig of fresh mint to finish. TO FINISH: Sprig of fresh mint

MIDNIGHT COCKTAILS

Steps:

• In a small saucepan, combine spreadable fruit and water. Cook and stir over medium heat until smooth; transfer to a small bowl. Refrigerate until chilled., In a small pitcher, muddle mint leaves and lime juice. Add blackberry syrup and rum. Divide the mixture between 2 cocktail glasses. Stir in club soda; garnish with mint sprigs.

MIDNIGHT MINT BARS

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.

FUDGY MINT SQUARES

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.

MIDNIGHT MINT HOT CHOCOLATE

Steps:

• Whip the cream in a small bowl then stir in the icing sugar and a few drops of peppermint extract. Place in the fridge until needed.
• Pour the milk into a saucepan and heat gently until simmering, stirring frequently. Take off the heat then add the chocolate. Stir until the chocolate has completely melted and the mixture is smooth. Return to the heat until warm then add the crème de menthe and pour into a mug.
• Top with a dollop of the whipped mint cream and chocolate curls or sprinkles just before serving.

MIDNIGHT MINTS

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.