Minty Chocolate Cream Cheese Bars Recipes

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MINTY CHOCOLATE CREAM CHEESE BARS



Minty Chocolate Cream Cheese Bars image

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

1 package chocolate cake mix (regular size)
1/2 cup butter, softened
1 teaspoon almond extract
1 teaspoon vanilla extract
4 large eggs, room temperature, divided use
1 package (10 ounces) Andes creme de menthe baking chips, divided
8 ounces cream cheese, softened
1-2/3 cups confectioners' sugar

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.

EASY NO-BAKE CREAMY CHOCOLATE MINT BARS (SPONSORED)



Easy No-Bake Creamy Chocolate Mint Bars (Sponsored) image

Provided by Food Network

Time 2h35m

Number Of Ingredients 8

2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1 cup (2 sticks) butter, softened divided
1¾ cups (about 30 cookies) finely crushed chocolate wafer cookies
2 tablespoons milk
1¼ teaspoons peppermint extract, divided
½ teaspoon vanilla extract
2 to 4 drops green food coloring
2½ cups powdered sugar

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 CHEESECAKE BARS



Chocolate Mint Cheesecake Bars image

Provided by Food Network

Time 46m

Yield 1 1/2 dozen bars

Number Of Ingredients 10

2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
1/2 cup butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 tsp. peppermint extract
1/2 cup semi-sweet chocolate chips
2 tsps. Crisco® All-Vegetable Shortening
or 2 tsps. Crisco® Baking Sticks All-Vegetable Shortening
14 creme de menthe thin candies, chopped

Steps:

  • HEAT oven to 325 degrees F. Combine cookie crumbs and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of ungreased 9-inch baking pan.
  • BAKE 6 minutes. Cool.
  • BEAT cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base.
  • BAKE 25 to 30 minutes. Cool 20 minutes; chill. Just before serving, melt chocolate chips and shortening in heavy saucepan. Drizzle over top of chilled cheesecake bars. Sprinkle with chopped chocolate mint candies. Cut into bars.

ST. PATRICK'S CHOCOLATE & MINT CHEESECAKE BARS



St. Patrick's Chocolate & Mint Cheesecake Bars image

In honor of my Irish heritage and maiden name, I am dedicating these to my children. My kids love mint and I put this recipe together for St. Patrick's Day a few years back. It turned out better then anticipated. I want to share with others this recipe and hope others enjoy this as much as my family does.

Provided by Melissa Goff

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 3h15m

Yield 24

Number Of Ingredients 8

1 (18.25 ounce) package chocolate fudge cake mix with pudding (such as Betty Crocker® Triple Chocolate Fudge cake mix)
½ cup butter, softened
3 (8 ounce) packages cream cheese, softened
1 (16 ounce) container cream cheese flavored frosting (such as Betty Crocker® Rich and Creamy)
3 eggs
6 drops green food coloring, or as needed
3 drops creme de menthe candy flavoring (such as Wilton®), or as needed
1 (10 ounce) package dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
  • Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
  • Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
  • Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
  • Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
  • Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
  • Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
  • Pour batter over the chocolate crust in the 9x13 pan.
  • Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
  • Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
  • Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
  • Remove pan from oven and cool completely.
  • Cover and refrigerate until chilled, at least 2 hours.
  • Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
  • Pour melted chocolate into a resealable plastic bag.
  • Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
  • Cut cake into bars to serve.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 36.6 g, Cholesterol 64.2 mg, Fat 24.1 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 13 g, Sodium 356.5 mg, Sugar 26.9 g

MINT CHEESECAKE SQUARES



Mint Cheesecake Squares image

In three simple steps, you can prepare this luscious dessert. For a potluck or a party, it will be in mint condition!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 20

Number Of Ingredients 10

1 pkg. (9 oz) thin chocolate wafer cookies, crushed (1 3/4 cups)
1/2 cup margarine or butter, melted
2 (8-oz.) pkg. cream cheese, softened
1/2 cup dairy sour cream
4 eggs
2/3 cup sugar
1/2 cup creme de menthe syrup
1/4 teaspoon mint extract
4 oz semisweet baking chocolate, chopped
1/2 cup dairy sour cream

Steps:

  • Heat oven to 350°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 13x9­inch pan. Freeze crust while preparing filling.
  • In large bowl with electric mixer, beat all filling ingredients on low speed until smooth. Pour into crust­lined pan. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack.
  • Meanwhile, in 1-quart saucepan, melt chocolate over low heat, stirring constantly. Cool 5 minutes; beat in sour cream with spoon. Spread over warm cheesecake. Refrigerate 3 hours or until firm. Cut into squares. Store in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 2 g

CHOCOLATE-FROSTED MINT BARS



Chocolate-Frosted Mint Bars image

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

1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 egg
1 teaspoon mint extract
4 drops green food color
1 cup butter or margarine
4 oz unsweetened baking chocolate, cut into pieces
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
1 cup Gold Medal™ all-purpose flour
2 tablespoons butter or margarine
2 tablespoons corn syrup
2 tablespoons water
2 oz unsweetened baking chocolate, cut into pieces
1 teaspoon vanilla
1 cup powdered sugar

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

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