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Chocolate Mint Treasures

 Chocolate Mint Treasures
“I love chocolate and mint together. These bars win rave reviews for taking that winning combination up a notch by using dark, milk and white chocolate.” —Sherry Johnston, Green Cove Springs, Florida
48 ServingsPrep: 45 min. Bake: 20 min. + cooling

Ingredients

  • FIRST LAYER:
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup baking cocoa
  • 1/8 teaspoon salt
  • SECOND LAYER:
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/8 teaspoon salt
  • 1 package (7.05 ounces) After Eight thin mints
  • DRIZZLE:
  • 3 ounces bittersweet chocolate, chopped
  • 1 tablespoon butter
  • 2 ounces white baking chocolate

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and vanilla. Combine the flour, cocoa and salt; gradually add

2 of 2

Chocolate Mint Treasures (continued)

Directions (continued)

  • to creamed mixture and mix well.
  • Spread into a greased 13-in. x 9-in. baking pan.
  • For second layer, in a large bowl, cream butter and sugar until light
  • and fluffy. Beat in egg and vanilla. Combine flour and salt;
  • gradually add to creamed mixture and mix well. Gently spread over
  • chocolate layer.
  • Bake at 350° for 15-18 minutes until golden brown. Remove from
  • the oven; top with mints. Bake 1-2 minutes or until mints begin to
  • melt; carefully spread mints evenly over the top. Cool completely.
  • In a microwave, melt bittersweet chocolate and butter; stir until
  • smooth. Drizzle over bars; chill until set. Grate white chocolate
  • over the top. Chill until set. Cut into triangles.
  • Yield: 4 dozen.
Nutritional Facts: 1 bar equals 110 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 46 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.