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Chocolate Mint Treasures Recipe

Chocolate Mint Treasures Recipe

“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
TOTAL TIME: Prep: 45 min. Bake: 20 min. + cooling YIELD:48 servings

Ingredients

  • FIRST LAYER:
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/8 teaspoon salt
  • SECOND LAYER:
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups 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

  • 1. 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 to creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Chill 15 minutes
  • 2. Meanwhile, 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.
  • 3. Bake at 350° for 16-20 minutes until edges are 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.
  • 4. In a microwave, melt bittersweet chocolate and butter; stir until smooth. Drizzle or spread over bars. Grate white chocolate or make chocolate curls to decorate top. Chill until set. Cut into triangles. Yield: 4 dozen.

Nutritional Facts

1 bar: 110 calories, 6g fat (3g saturated fat), 20mg cholesterol, 46mg sodium, 14g carbohydrate (9g sugars, trace fiber), 1g protein

Reviews for Chocolate Mint Treasures

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MY REVIEW
alipeterson
Reviewed Dec. 14, 2011

"I thought these looked great, but after reading the reviews I was hesitant. The biggest complaint was that they were dry, so I doubled the egg and halved the flour to make them more like a brownie. The layers spread easily and turned out well, but they didn't have much flavor and one box of mints was definitely not enough. Overall, they turned out fine, but next time I'll just make mint brownies instead."

MY REVIEW
7buck0
Reviewed Apr. 1, 2011

"I'm not a novice baker and I use your recipes. This was not a good recipe. The taste was way off and they were rather dry. Had some left over and the next day they were so dry I threw them out."

MY REVIEW
heancama
Reviewed Mar. 29, 2011

"As a new subscriber I was excited to try my first recipe. I picked something sweet and the results were NOT good. I think there is a problem with the recipe. The size of the pan is perhaps too big. The layers were near impossible to spread, thin, and taste of gluten (probably because it took FOREVER to spread them.) Finally...one box of mints does not cover the top. Not pretty and not tasty. I am a pretty experienced cook so I don't think it was me. Ugh!"

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