No Bake Minty Chocolate Freeze Recipes
EASY NO-BAKE CREAMY CHOCOLATE MINT BARS
Make and share this Easy No-Bake Creamy Chocolate Mint Bars recipe from Food.com.
Provided by Toll Housereg
Categories Dessert
Time 25m
Yield 25 serving(s)
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.
Nutrition Facts : Calories 147.4, Fat 8.5, SaturatedFat 5, Cholesterol 19.9, Sodium 119.8, Carbohydrate 17.8, Fiber 0.3, Sugar 14.1, Protein 0.6
RAW NO-BAKE DARK CHOCOLATE MINT
Almond date base layered with a peppermint cream. Dip the top of the squares (or the whole peppermint bite) in melted chocolate. Completely raw, vegan, sugar-free, gluten-free and absolutely delicious! A perfect dessert for any occasion and it is so good you wouldn't even know it was healthy! Store in an airtight container in the fridge. These freeze well, so feel free to make them ahead of time and store them in the freezer until ready to serve.
Provided by AngelasHeaven.com
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 1h
Yield 35
Number Of Ingredients 7
Steps:
- Place almonds in a blender; grind into a flour. Transfer to a large bowl.
- Place dates in the blender; blend until very smooth and creamy.
- Mix blended dates with the almond flour in the bowl. Stir in cocoa powder. Spread mixture evenly into a shallow 9x11-inch dish, pressing firmly with the back of a spatula to make a flat crust.
- Place cashews in the blender; process, scraping down the sides every 1 to 2 minutes, until very smooth and creamy, 8 to 10 minutes. Add agave nectar, baby spinach, and peppermint extract; blend until filling is smooth and uniform in color.
- Spoon filling onto the crust and smooth the top with the back of a spoon.
- Freeze until set, about 30 minutes. Cut into 35 squares.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 22.3 g, Fat 8.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 63.9 mg, Sugar 15.7 g
CHOCOLATE MINT NO BAKE COOKIES
Provided by Kristen
Number Of Ingredients 8
Steps:
- In a large saucepan, mix together the sugar, butter, cocoa and milk.
- Place the pan on the stove top over medium-high heat and bring to a boil.
- After it comes to a boil, take it off the stove and mix in the salt, vanilla, and Jif Whips.
- Mix well until the Jif Whips is completely dissolved.
- Quickly add the oatmeal and mix until well combined.
- Drop from spoon onto wax paper or aluminum foil.
- Let them cool and set up before you eat them.
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