MINT SWIRL BARS
My folks love these cake-like bars, so I always make them for the holidays. The chocolaty mint squares look simply scrumptious and taste even better.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a bowl, beat cream cheese, butter and sugar. Add 1 egg at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Transfer half of the batter to another bowl; stir in nuts and chocolate. Spread into a greased 9-in. square baking pan., Stir peppermint extract and food coloring if desired into remaining batter. Spoon over chocolate layer; cut through batter with a knife to swirl. Bake at 350° until a toothpick inserted in center comes out clean, 15-20 minutes. Cool on a wire rack., In a saucepan, melt chocolate and butter. Remove from heat; stir in confectioners' sugar, vanilla and enough water to achieve glaze consistency. Pour over brownies and spread evenly. Cut into bars.
Nutrition Facts : Calories 119 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE MINT SWIRL CAKE
Make and share this Chocolate Mint Swirl Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h5m
Yield 16-24 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 325f.
- Lightly grease or spray a 12 cup fluted pan.
- FILLING:.
- In a small bowl beat cream cheese with mixer on high until smooth and fluffy. Beat in the sugar, egg, 1/8 tsp extract and 3 drops of food color and set aside.
- CAKE:.
- In lg bowl beat cake mix, 1 cup water, the butter and 2 eggs on low for 30 seconds, then on medium for 2 minutes Pour into pan and spoon the cream cheese filling over the batter.
- Bake 42-48 mins until a toothpick comes out clean. Cool in pan for 15 minutes.
- Turn cake upside down onto plate or cooling rack and allow to cool completely.
- GLAZE:.
- In 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. Set aside.
- Mix icing sugar, 1/4 tsp peppermint extract, 2 drops food color, and corn syrup and enough of the 3-4 tsp's water to make a thick drizzle that can be easily spooned over cake. Drizzle over cake.
- Immediately spoon the chocolate glaze over cake in a 1/2 inch wide ring. Working quickly pull a toothpick through chocolate to make swirls. Chill until serving time and refrigerate leftovers.
- TIP:.
- sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.
Nutrition Facts : Calories 270.7, Fat 15.3, SaturatedFat 7.1, Cholesterol 60.5, Sodium 318.3, Carbohydrate 32.6, Fiber 0.7, Sugar 22.2, Protein 3.5
MINT SWIRL BARS RECIPE - (4.7/5)
Provided by Nicole S
Number Of Ingredients 17
Steps:
- In a bowl, beat cream cheese, butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Transfer half of the batter to another bowl; stir in nuts and chocolate. Spread into a greased 9-in. square baking pan. Stir peppermint extract and food coloring if desired into remaining batter. Spoon over chocolate layer; cut through batter with a knife to swirl. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a saucepan, melt chocolate and butter. remove from the heat; stir in confectioners' sugar, vanilla and enough water to achieve glaze consistency. Pour over brownies and spread evenly. Cut into bars.
MINT BAILEYS BARS
This Baileys bars recipe is a combo of two St. Patrick's Day goodies. You can use any type of chips in the brownies, and you can choose to swirl in the cheesecake instead of using it as a separate topping. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 64 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large microwave-safe bowl, microwave butter and chocolate chips on high until butter is melted, about 60 seconds. Stir until chocolate is melted. Whisk in sugar. Cool slightly. Whisk in eggs and yolk, 1 at a time, and vanilla until blended. Stir in flour, baking cocoa and salt; fold in Andes chips. Spread into prepared pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Beat in liqueur. Add egg and egg white; beat on low speed just until blended. Pour over brownie layer. Bake until center is almost set, 45-50 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours or overnight., Lifting with parchment, remove brownies from pan. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 96 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 54mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
MINT SWIRL BROWNIES
Love Mint & Chocolate. These are pretty also. Add to a cookie tray for that touch of green color, and the mint flavor. From a 1981 cookie book.
Provided by ChrisF
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Cream together cream cheese, butter and sugar, beat in eggs.
- Stir together flour, baking powder, and salt; stir into creamed mixture.
- Spoon half of the batter into another bowl; stir in nuts and chocolate.
- Drop chocolate batter from tablespoon checkerbord fashion into greased 9X9X2 inch baking pan.
- To remaining batter, stir in extrast and food coloring.
- spoon green batter into open spaces in baking pan.
- Swirl with spatula to marble; do not over stir.
- Bake at 350 degrees for 15 to 20 minutes.
- Cool.
- Glaze: Melt chocolate and butter over low heat; stir constantly.
- Remove from heat; stir in powder sugar and vinilla till crumbly.
- Blend in enough boiling water till pouring consistency.
- Pour glaze over top and cut into bars.
WHITE & DARK CHOCOLATE MINT SWIRL BARK
I love any type of candy "bark" but had never attempted to make my own. But I recently bought a bag (or two) of Dove® mint & dark chocolate swirl Promises pieces and thought they'd be great in a bark. I happened to have both milk and white chocolate melting squares on hand, as well as some vanilla chips, so off I went!
Provided by Who Needs A Cape? @WhoNeedsACape
Categories Candies
Number Of Ingredients 3
Steps:
- For complete directions, please visit: http://whoneedsacape.com/2014/03/mint-dark-chocolate-swirl-bark-progress/
- #whoneedsacape #chocolate #mint #candy
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Cuisine AmericanCategory CandyServings 1Total Time 1 hr 30 mins
- Melt the white chocolate and green candy melts together. Use a double boiler or microwave. If using microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, stir in oil and peppermint extract. Set aside.
- Melt the semi-sweet chocolate in the same manner you melted the chocolate in step 2. Pour onto prepared baking sheet and spread out into a large rectangle. Drizzle the white chocolate mixture on top in lines. See photo above for a visual. Use a toothpick or knife to swirl the layers together. Sprinkle the top of the bark with Andes mints, if using.
- Allow the chocolate to set at room temperature in a cool, dry environment. My swirled barks usually take around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.
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