Best 10 Chocolate Mint Bars Recipes

NO-BAKE CHOCOLATE MINT BARS

Steps:

• Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.
• Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
• Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.

REALLY GOOD CHOCOLATE MINT PARFAIT BARS

Steps:

• Heat oven to 350. Grease 15x10x1-inch jelly roll pan.
• In large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake at 350°F for 10 minutes. Cool completely.
• Dissolve gelatin in boiling water; cool slightly. In large bowl, combine dissolved gelatin and 2 cups powdered sugar. Add 1/2 cup butter, shortening, peppermint extract and food coloring. beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling evenly over cooled base.
• In small saucepan over low heat, melt chocolate chips and 3 tb butter, stirring constantly until well blended. Spoon frosting over filling, carefully spreading to cover. Refrigerate until firm, cut into bars. Store in refrigerator.
• Tip. for easier cutting, remove from refrigerator 20 minutes before serving.

CHOCOLATE MINT BARS

Steps:

• Mix sugar through chocolate syrup for bars and put into a greased 9x13" pan.
• Bake at 350 degrees for 30 minutes.
• (Don't use a glass pan).
• Cool.
• Mix Filling ingredients (powdered sugar through green food coloring) and spread over cooled bars.
• Melt chocolate chips and 6 Tbsp margarine over stove top and smooth over the filling.
• Chill until firm.

CHOCOLATE MINT PARFAIT BARS

Steps:

• Heat oven to 350F. Grease 15 x 10 inch jelly roll pan. In a large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake 10 minutes. Cool completely. Dissolve gelatin in boiling water; cool slightly. In large bowl, combine softened gelatin and 2 cups of the powdered sugar. Add butter, shortening, peppermint extract, and food coloring. Beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling over cooled base. In a small saucepan over low heat, melt chocolate chips and butter, stirring constantly until well blended. Spoon frosting evenly over filling, carefully spreading to cover. Chill until firm. Cut into bars. Store in refrigerator. Tip: For easier cutting, remove from refrigerator 20 minutes before serving.

DOUBLE CHOCOLATE MINT BARS

Steps:

• Preheat the oven to 350F.
• In a large bowl, combine the Chocolate Bottom ingredients and mix until smooth.
• Pour mixture into greased 13x9" baking pan and bake for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean.
• Cool completely.
• In a large bowl, combine Mint Cream Layer ingredients and beat until smooth.
• Spread over the cooled bottom layer.
• Refrigerate for at least one hour.
• Place the Chocolate Topping ingredients in a small microwaveable bowl and melt on high power in the microwave.
• Stir with a wooden spoon until blended and smooth.
• Spread over the cooled mint cream layer.
• Refrigerate for one hour, then serve.
• ENJOY!
• NOTE: These must be kept refrigerated or the top layers will melt.

CHOCOLATE MINT PARFAIT BARS

Steps:

• 1. Mix together well the cake mix, egg and butter Grease a large pan 9 x 13. Spread the base of cake mix, butter and egg into pan. Bake at 350 for 10 mins. Cool. Dissolve gelatin in boiling water. Cool. In a large bowl combine softened gelatin, 2 cups of icing sugar, butter,shortening, peppermint extract and food coloring. Beat one minute at medium speed until smooth and creamy. Blend in remaining sugar till smooth.Spread evenly over cooled crust. Frosting: 1 cup semi sweet chocolate chips 3 tbsps butter In a small sauce pan blend chocolate chips and butter over low heat till melted stirring constantly. Spoon evenly over filling. Chill until firm and cut into bars.
• 2. This is my version of a very substantial "After Eight" mint!!Enjoy!!

CHOCOLATE MINT CHEESECAKE BARS

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

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.

CHOCOLATE MINT CHEESECAKE BARS

Steps:

• 1. Ingredients 2 cups finely crushed creme-filled chocolate sandwich cookie crumbs 1/2 cup butter or margarine, melted 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 2 eggs 1 tablespoon peppermint extract 1/2 cup semi-sweet chocolate chips 2 teaspoons Crisco All-Vegetable Shortening 14 creme de menthe thin candies, chopped
• 2. Directions 1. Preheat oven to 325 degrees F. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool. 2. In medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25 to 30 minutes. Cool 20 minutes; chill. 3. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Store leftovers covered in refrigerator.

MINT CHOCOLATE CHIP BARS

Steps:

• 1. In the bowl of a stand mixer, cream butter for basic dough (use paddle) with sugar, salt, baking powder, and baking soda. Add eggs and mix well. Add in flour.
• 2. Remove half of the basic dough from bowl to a medium sized bowl.
• 3. To the dough remaining in the stand mixer bowl, add additions for dough 1. Mix well.
• 4. To the dough in other bowl, add additions for dough 2. Mix well.
• 5. Spread dough 1 (chocolate dough) in the bottom of a 9x13 baking pan that is lined with nonstick foil. The foil should extend over each end for easy removal later. The easiest way to spread dough is to place dollops of dough evenly in the pan and use a butter knife to join together.
• 6. Using the same technique, distribute the minted dough on top of the chocolate dough. Carefully spread to frost the top of the chocolate dough.
• 7. Distribute chocolate chips evenly on top of minted dough. Press in lightly. Do not disturb the separation of dough layers.
• 8. Bake in a 375 degree oven for 17-18 minutes. The dough will have browned a bit and a toothpick should test clean in the center (where there is no melted chocolate).
• 9. Cool on rack 15-20 minutes in pan. Meanwhile, mix all ingredients in a small bowl for the glaze. Add a few drops water, if needed for drizzle consistency.
• 10. Drizzle the glaze evenly over the baked and slightly cooled cookie layer. Cool another 30 minutes or more before pulling the entire baked cookie layer out of the pan to place on a large cutting board. Using a large knife, cut in to squares of desired size and place the cut squares back on rack to set up. When the chocolate chips have set up, pack the bars in a container with wax paper between layers. Cover tightly.