Chocolate Mint Sticks Recipes

CHOCOLATE MINT STICKS

Steps:

• Heat oven to 350℉ (180℃). Grease a 13-by-9-inch baking pan. With an electric mixer, cream the butter, granulated sugar, eggs and vanilla until light, 2 minutes. Add the chocolate and mix well. Stop the mixer and fold in the flour then the nuts. Transfer batter to prepared pan. Bake just until a toothpick inserted in the center comes out clean, 30 minutes. Cool completely. For the filling, mix all ingredients until smooth. Spread in an even layer over the cooled brownies. For the glaze: Melt chocolate with butter; mix well. Pour over filling and gently tilt pan so glaze covers the entire surface. Refrigerate until glaze is set; cut into squares or sticks.

CHOCOLATE MINT STICKS

Steps:

• Heat oven to 350 degrees F. Grease a 13-by-9-inch baking pan. With an electric mixer, cream the butter, granulated sugar, eggs and vanilla until light, 2 minutes. Add the chocolate and mix well. Stop the mixer and fold in the flour then the nuts. Transfer batter to prepared pan. Bake just until a toothpick inserted in the center comes out clean, 30 minutes. Cool completely. For the filling, mix all ingredients until smooth. Spread in an even layer over the cooled brownies. For the glaze, melt chocolate with butter, mixing well. Pour over filling and gently tilt pan so glaze covers the entire surface. Refrigerate until glaze is set, then cut into squares or sticks. For holiday cookie trays, cut the brownies into small squares and decorate them with holiday finery.

CHOCOLATE MINT STICKS

Steps:

• Preheat oven to 350.
• Grease a 9 inch square baking pan.
• Beat eggs.
• Add melted butter and sugar.
• Beat well.
• Add melted chocolate and peppermint.
• Beat.
• Add flour and nuts.
• Mix well.
• Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean.
• Remove from oven and set on trivet or rack to cool.
• Prepare filling.
• In small bowl, thoroughly blend butter and cream.
• Add sugar and peppermint.
• Mix well.
• Spread evenly over cooled baked layer.
• Prepare frosting.
• Melt chocolate and butter together in small pan over low heat.
• When filling is completely firm, spread frosting mixture on top.
• Refrigerate until chocolate is firm.
• Cut into 3/4 by 2 1/4 inch strips.