Chocolate Mint Bars

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Don't be afraid of the ingredient list. These bars are really easy, super yummy and perfect for the Holidays.

Ingredients Nutrition

Directions

  1. Mix sugar through chocolate syrup for bars and put into a greased 9x13" pan.
  2. Bake at 350 degrees for 30 minutes.
  3. (Don't use a glass pan).
  4. Cool.
  5. Mix Filling ingredients (powdered sugar through green food coloring) and spread over cooled bars.
  6. Melt chocolate chips and 6 Tbsp margarine over stove top and smooth over the filling.
  7. Chill until firm.

Reviews

(3)
Most Helpful

This recipe is scrumptious! Absolutely memorable. But there are a few alterations you should be aware of. First of all, you cannot find "hersheys syrup in a can" (one of the first ingredients). You need to buy Hershey's Syrup in a plastic bottle! And it takes 2 cups! Also, don't add 1 entire teaspoon of salt. Reduce to 1/4 tsp. After making the base cake and cooling completely, the 2nd part of the recipe calls for this mint 'frosting" stuff that is largely green buttercream frosting with peppermint flavoring, a little milk (I had to double the milk to 2 tbsp), softened butter, and green food coloring. I used an electric mixer for this part. It should come out VERY easily spreadable with a spatula. Once the chocolate cake is cooled, you can spread on this green mint buttercream frosting over the top. Then FREEZE the result. Now make the last part which is chocolate chips melted plus butter. I altered this part by reducing the butter from 1/2 cup for the chocolate glaze to about 1/4 cup or less, I mixed it up in the microwave and added a bit more chocolate syrup. The problem here is making this mixture soft enough to spread on the frozen frosting. If you don't freeze the other layers, this part will just mix in with the frosting and you won't get the desired layer effect. Just make sure the glaze part is really as soft (heated to very spreadable) as possible. You still will have to spread it over the green frosting, but the warmer/hotter and more spreadable it is, the easier it will be. Then return to refrigerator for about 15 minutes. It should be hard enough and you can then cut into squares.

My adaptation got rave reviews. Just store it in the fridge once you are done because of all the butter. Enjoy!

MaryJane123 November 22, 2012

Baked for PAC 2006 these were very good. I really love mint and chocolate and these fit the bill perfectly. Very easy to make and they came out perfectly by following the recipe exactly. Will go into keeper file and be a part of my christmas trays this year. thanks Jodid.

Bunlady October 19, 2006

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