No-Bake After-Dinner Mint Bars

Make an extra batch of these impossibly good layered bars--they won't last long. Chocaholics take note: you get the double-whammy of melted chocolate chips and chocolate cookies in these treats.

No-Bake After-Dinner Mint Bars

BettyCrockerRecipe by BettyCrocker

Rated 5.0 Stars
12345Rated 0 Stars
12345
(1)

0

30 minutes

45 minutes

25 bars

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Bar
  • 210
  • 13g
    (Saturated Fat 7g, Trans Fat 1g)
  • 20mg
  • 110mg
  • 23g
    (Dietary Fiber 0g, Sugars 18g)
  • 1g
  • Percent Daily Value*
  • 4%
  • 0%
  • 0%
  • 4%
  • Exchanges
  • 2 1/2
  • 1 1/2
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tip

    To ease preparation, purchase prepared chocolate crumbs. Otherwise, use about 45 chocolate cookies; place them in a plastic bag and press with a rolling pin until they are finely crushed, or crush them in a food processor.

Ingredients

  • 1/2  cup butter
  • 1  bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)
  • 2  cups chocolate wafer cookie crumbs
  • 1/4  cup butter, softened
  • 1  tablespoon milk
  • 1/2  teaspoon peppermint extract
  • 1/2  teaspoon vanilla
  • 1  drop green food color
  • 2  cups powdered sugar
  • 1/3  cup butter

Directions

  1. 1Lightly 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.
  2. 2Meanwhile, 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.
  3. 3Spread 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.

Categories: Course, Desserts, Brownies & Bars

Add a Comment
Rated 5.0 Stars
12345Rated 0 Stars
12345
Please enter a comment.
Post Post
 

Please Sign In

Sorry, we don’t have that username/password in our system. Please try again.
Post Post
Post Post
You must agree to the above terms.
Join Tablespoon

What's Up?

Close
  • You must supply your name.
  • Please describe the content you found before submitting your report.
  • Send cancel

Please wait while we submit your report...

We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

Your confirmation number is . Please reference this number when checking on the status of your report.

Sorry we can’t process your report right now. It could be a technical problem.

Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

previous next

Best. Recipes. Evah.

New Recipes

See All
previous next
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

Ad Choices Ad Choice
© 2013 Tablespoon.com

Share It: Social

Cancel