How To make Chocolate Mint Squares
For squares: 2 Unsweetened chocolate;
-(1-oz) 1/2 c Butter or margarine; (1
-stick) 1 c Granulated sugar
1/2 c All-purpose flour
1 ds Salt
2 Eggs
1/2 c Chopped pecans
For frosting: 1 c Sifted powdered sugar
2 tb Butter or margarine
2 tb Green creme de menthe
For glaze: 2 Unsweetened chocolate;
-(1-oz) 2 tb Butter or margarine
Recipe by: St. Louis Post-Dispatch 12/2/96 To prepare squares: In a small saucepan, melt chocolate and butter. Let cool. Preheat oven to 350 degrees. Grease an 8-by-8-inch pan. In a medium bowl, combine sugar, flour, salt and eggs. Beat until well blended. Stir in pecans. Add chocolate mixture; mix well. Pour into pan and bake for 20 to 25 minutes. Let cool. To make frosting: Beat together powdered sugar and butter; stir in creme de menthe. Frost cooled brownies. Refrigerate 1 hour. To make glaze: Melt chocolate with butter. Spread over frosting layer. Refrigerate 1 to 2 hours, then cut into squares. To store, cover and refrigerate. Tester's note: Beautiful party cookie that is very easy to make. These rich bars melt in your mouth with a perfect blend of sweetness and chocolate. Sharon Tonsor Scherer, Columbia High School, Columbia, Ill. -----
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Chocolate Mint Energy Bar
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Martha Stewart's Chocolate Mint Sandwich Cookies | Martha Bakes Recipes
A bracing mint filling is sandwiched between crisp chocolate cookies and coated with a thin layer of dark chocolate in this homemade version of the beloved Australian treat.
#Chocolate #Mint #Cookies #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:27 Sandwich Cookie Dough
02:14 Sandwich Cookie Filling
03:02 Cutting the Cookies
04:22 Forming the Cookies
05:10 Dipping in Chocolate
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Martha Stewart's Chocolate Mint Sandwich Cookies | Martha Bakes Recipes
Chocolate Mint Bars Hey guys! We have such an awesome recipe to share with you all
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Chocolate Mint Bars
Hey guys! We have such an awesome recipe to share with you all. You'll love these if you're a big fan of mint! They are called the chocolate mint bars but I chose to name them a plate of heaven!
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Chocolate Mint Squares (EASY!)
Full recipe for Choc Mint Cake Bars at The Cake Mistress website here:
When looking for baking inspiration for The Cake Mistress I wanted something simple. In an old 1970s cookbook, I spotted a recipe for “Peppermint Slice”. Browsing the recipe, I realised it would turn out more like a soft iced sheet cake than a firmer “slice” as we know them. Which is okay by me. As long as it’s sweet and edible, I’m on board.
My adapted Choc Mint Cake Bar recipe is easy to make. First, you bake a regular chocolate cake in a sheet pan, slice tin or “Lamington” tin (for the Aussies), and top it with a shiny mint glace icing. Once that’s set, you pour a layer of melted chocolate on top and leave it to set. Et voila!
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Choc-mint brownie slice recipe
This easy choc-mint brownie slice recipe is the trendiest dessert right now. Enjoy the chocolate brownie base topped with a minty centre then covered in irresistible chocolate sauce.
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NO BAKE Chocolate Mint Bars | The Recipe Rebel
These easy Mint Bars are a no bake Christmas treat the whole family will love!
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Base:
1/2 cup butter
1/3 cup cocoa
1/4 cup sugar
1 egg
2 cups graham cracker crumbs
3/4 cup shredded coconut
Filling:
1/4 cup butter
2 cups powdered icing sugar
2-3 tablespoons milk
1 teaspoon mint extract
green food coloring
Ganache
2/3 cup chocolate chips or chopped chocolate
2 tablespoons butter
INSTRUCTIONS:
Line an 8x8 pan with tin foil.
In a large microwave-safe bowl, combine butter, sugar and cocoa and microwave on high for 45 seconds. Stir, and microwave on high another 20-30 seconds if necessary so that all is melted and combined.
Let cool 5 minutes and quickly whisk in egg (mixture will thicken as the egg is incoprorated). Stir in graham crumbs and coconut until combined. Press into prepared pan.
Filling: With an electric mixer, beat butter until smooth. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding a little more milk or sugar to reach desired consistency.
Add mint extract and green food coloring (as desired). Spread over base in pan.
Ganache: In a medium microwave safe bowl, combine chocolate and butter and melt in 20 second intervals on high, stirring each time, until smooth. Pour over filling in pan.
Refrigerate until completely set, at least 2-3 hours, before slicing and serving. Store in the refrigerator or freeze for up to a few months.