Recipes
Creamy Chocolate-Mint Bars
Like your favorite little mint candies, these bars offer cooling and refreshing bursts of peppermint within the rich chocolate. The cookie crust cuts cleanly for bars that add beautiful presentation on a dessert board.
Makes 36 bars
Ingredients
- CRUST
- Vegetable shortening, for greasing
- ⅓ cup salted butter
- ⅓ cup semisweet chocolate chips
- 1 ¾ cups finely crushed chocolate wafer cookies
- FILLING
- ⅓ cup salted butter, softened
- 3 tbsp heavy whipping cream
- ¾ tsp pure vanilla extract
- ½ tsp pure peppermint extract
- 3 cups powdered sugar
- Few drops green food coloring
- TOPPING
- 1 ⅔ cups dark chocolate chips
- ⅓ cup salted butter
- 1 tsp pure peppermint extract
Directions
- Line a 9×9-inch baking pan with foil, extending the foil over edges of pan. Lightly grease foil with shortening; set pan aside.
- For crust, place butter and chocolate chips in a medium microwave-safe bowl. Microwave, uncovered, on high at 30-second intervals or until chocolate melts, stirring each time. Stir in crushed chocolate wafers. Press mixture onto bottom of prepared pan. Refrigerate for 10 minutes or until firm.
- Meanwhile, for filling, in a medium mixing bowl, beat butter, cream, vanilla and peppermint extract. Gradually beat in powdered sugar until mixture is smooth and creamy. Tint with food coloring. Spread filling evenly over crust in pan. Cover and refrigerate.
- For topping, place dark chocolate chips, butter and peppermint extract in a medium microwave-safe bowl. Microwave, uncovered, on high at 30-second intervals or until chocolate melts, stirring each time. Let stand for 10 minutes. Spread mixture evenly over filling.
- Cover and refrigerate at least 2 hours. Let bars stand at room temperature for 10 minutes before serving. Use edges of foil to lift uncut bars out of pan. Place on cutting board; cut into squares.
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