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Fudgy Mint Squares

 Fudgy Mint Squares
I've had this recipe since I was in junior high school. No one can resist the fudgy brownie base, cool minty cheesecake filling and luscious chocolate glaze in these mouthwatering bars.—Heather Campbell, Lawrence, Kansas
48 ServingsPrep: 25 min. + chilling Bake: 30 min. + cooling


  • 10 tablespoons butter, divided
  • 3 ounces unsweetened chocolate, chopped
  • 3 eggs
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon cornstarch
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon peppermint extract
  • 4 drops green food coloring, optional
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup heavy whipping cream


  • In a microwave, melt 8 tablespoons butter and unsweetened chocolate;
  • stir until smooth. Cool slightly. In a small bowl, beat 2 eggs,
  • sugar and vanilla. Beat in chocolate mixture until blended.
  • Gradually stir in flour.
  • Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 15-20 minutes or until top is set.
  • In a large bowl, beat cream cheese and remaining butter until fluffy.
  • Add cornstarch; beat until smooth. Gradually beat in milk and
  • remaining egg. Beat in extract and food coloring if desired.

2 of 2

Fudgy Mint Squares (continued)

Directions (continued)

  • Pour over crust. Bake for 15-20 minutes or until center is almost
  • set. Cool on a wire rack.
  • In a small heavy saucepan, combine chocolate chips and cream. Cook
  • and stir over medium heat until chips are melted. Cool for 30
  • minutes or until lukewarm, stirring occasionally. Pour over cream
  • cheese layer. Chill for 2 hours or until set before cutting. Yield:
  • about 4 dozen.
Nutritional Facts: 1 serving (1 each) equals 132 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 54 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.