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For day five I am sharing my grandmother’s recipe for Double Chocolate Mint Bars.  To me, chocolate and mint are the perfect pairings.  Of course, that may have something to do with the fact that mint chocolate chip ice cream is my all-time favorite. However, I am a big fan of anything chocolate mint. This is a 3 layer cookie bar, the bottom layer is soft like cake, it has a green mint buttercream filling, followed by a melted chocolate top. If you aren’t a fan of green you can use any color food coloring you would like, or just use the golden butter cream as is.

This recipe is broken down into 3 parts, there is a baked chocolate layer, the festive buttercream layer and then the melted chocolate topping over the top.  It is a little time consuming because you have to chill the pan between each layer but I promise it is worth the wait.

Double Chocolate Mint Bars

Batter:

1 cup all-purpose flour

½ cup butter

16 ounces of chocolate syrup

1 cup sugar

4 eggs

In large bowl beat flour, sugar, butter, eggs and syrup until smooth.  Pour into prepared pan. Bake for 25-30 minutes, or until the top springs back when lightly touched. The top may still appear wet. Cool completely in pan before adding the mint cream layer.

 

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The spongy batter fresh out of the oven

 

Mint Cream layer:

2 cups confectioners sugar

½ cup butter

½ tsp mint extract or 4 drops of peppermint oil

1 tbsp water

Green food coloring (or whatever color you desire)

Combine all ingredients in small bowl and beat until smooth. Once batter layer is cool, spread over the top and chill again.

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Chocolate Topping:

6 tbsp  butter

1 cup mint or semi-sweet chocolate chips

Using double boiler melt butter and chocolate until mixture is smooth when stirred.  As an alternative to a double boiler, you can place in bowl and microwave on high in 1 ½ minute increments until melted and smooth.  Pour over the chilled pan and cut into small pieces and chill until ready to serve.

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