One of my favorite candies is Andes Chocolate Mints. With this recipe, you can leave the mint frosting white but I like to color it green so that it looks like Andes mints. {And the touch of green gets you out of being pinched on St. Paddy’s Day!}
This recipe came from one of my Grandma’s dearest friends. The original recipe calls for nuts which I omitted. It also calls for flour, which I forgot to add this time around. Actually, I remembered once the chocolate batter was in the greased pan. I took the opportunity to experiment, adding flour to only half of the pan. It turns out that the flour-less version wins, in my opinion! The “with-flour” version is more like a brownie with mint frosting. The flour-less version is more like an Andes mint…a denser chocolate layer topped with mint and chocolate. Both are very good but I prefer the latter.
Happy St. Patrick’s Day!
| Chocolate Mint Bars |
- Bottom Chocolate Layer
- 2 eggs
- 1/2 cup butter, melted
- 1 cup sugar
- 1/2 tsp peppermint extract
- 2 squares unsweetened chocolate, melted
- 1/2 cup flour, optional
- Middle Mint Frosting
- 2 Tbsp butter, softened
- 1 Tbsp cream
- 1 tsp peppermint extract
- 1 cup powdered sugar
- Green food coloring, optional
- Top Chocolate Layer
- 2 squares unsweetened chocolate, melted
- 2 Tbsp butter, melted
- In a bowl, beat the eggs.
- Add the melted butter and sugar.
- Mix in the peppermint and melted chocolate.
- Stir in the flour if you want a brownie layer. (I prefer the flour-less version.)
- Pour the chocolate batter in a greased 9-inch pan.
- Bake at 350 degrees for 25 minutes. If you do the flour-less version, check after 15 minutes. Don’t overbake them because they will set as they cool.
- Cool for at least 30 minutes.
- Blend all of the ingredients well.
- If desired, stir in several drops of green food coloring.
- Spread the mint frosting on the cooled baked chocolate layer.
- Place in the refrigerator to chill for five minutes.
- Mix the melted chocolate and butter well.
- Once the middle mint frosting is firm, spread the butter-chocolate mixture over the top.
- Place in the refrigerator to chill for five minutes.
- Cut the chocolate mint bars into strips or squares, as desired.
- Store the chocolate in a sealed container in the refrigerator.
