Mint Chocolate Cheesecake Bars Recipes

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ST. PATRICK'S CHOCOLATE & MINT CHEESECAKE BARS



St. Patrick's Chocolate & Mint Cheesecake Bars image

In honor of my Irish heritage and maiden name, I am dedicating these to my children. My kids love mint and I put this recipe together for St. Patrick's Day a few years back. It turned out better then anticipated. I want to share with others this recipe and hope others enjoy this as much as my family does.

Provided by Melissa Goff

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 3h15m

Yield 24

Number Of Ingredients 8

1 (18.25 ounce) package chocolate fudge cake mix with pudding (such as Betty Crocker® Triple Chocolate Fudge cake mix)
½ cup butter, softened
3 (8 ounce) packages cream cheese, softened
1 (16 ounce) container cream cheese flavored frosting (such as Betty Crocker® Rich and Creamy)
3 eggs
6 drops green food coloring, or as needed
3 drops creme de menthe candy flavoring (such as Wilton®), or as needed
1 (10 ounce) package dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
  • Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
  • Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
  • Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
  • Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
  • Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
  • Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
  • Pour batter over the chocolate crust in the 9x13 pan.
  • Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
  • Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
  • Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
  • Remove pan from oven and cool completely.
  • Cover and refrigerate until chilled, at least 2 hours.
  • Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
  • Pour melted chocolate into a resealable plastic bag.
  • Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
  • Cut cake into bars to serve.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 36.6 g, Cholesterol 64.2 mg, Fat 24.1 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 13 g, Sodium 356.5 mg, Sugar 26.9 g

CHOCOLATE MINT CHEESECAKE BARS



Chocolate Mint Cheesecake Bars image

Provided by Food Network

Time 46m

Yield 1 1/2 dozen bars

Number Of Ingredients 10

2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
1/2 cup butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 tsp. peppermint extract
1/2 cup semi-sweet chocolate chips
2 tsps. Crisco® All-Vegetable Shortening
or 2 tsps. Crisco® Baking Sticks All-Vegetable Shortening
14 creme de menthe thin candies, chopped

Steps:

  • HEAT oven to 325 degrees F. Combine cookie crumbs and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of ungreased 9-inch baking pan.
  • BAKE 6 minutes. Cool.
  • BEAT cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base.
  • BAKE 25 to 30 minutes. Cool 20 minutes; chill. Just before serving, melt chocolate chips and shortening in heavy saucepan. Drizzle over top of chilled cheesecake bars. Sprinkle with chopped chocolate mint candies. Cut into bars.

CHOCOLATE MINT CHEESECAKE BARS



Chocolate Mint Cheesecake Bars image

"These festive minty cheesecake bars on top of a chocolate crumb crust are sure to be popular among your holiday guests. A drizzle of chocolate and mint candy pieces decorate them nicely."

Provided by Opal Jackson-Cakmak

Categories     Other Desserts

Number Of Ingredients 1

cheescake bars

Steps:

  • 1. Ingredients 2 cups finely crushed creme-filled chocolate sandwich cookie crumbs 1/2 cup butter or margarine, melted 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 2 eggs 1 tablespoon peppermint extract 1/2 cup semi-sweet chocolate chips 2 teaspoons Crisco All-Vegetable Shortening 14 creme de menthe thin candies, chopped
  • 2. Directions 1. Preheat oven to 325 degrees F. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool. 2. In medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25 to 30 minutes. Cool 20 minutes; chill. 3. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Store leftovers covered in refrigerator.

ANDES CANDIES CHOCOLATE MINT CHEESECAKE



Andes Candies Chocolate Mint Cheesecake image

Make and share this Andes Candies Chocolate Mint Cheesecake recipe from Food.com.

Provided by ziggy54

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup chocolate wafer crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted
32 ounces cream cheese, softened (this IS the correct amount)
1 cup sugar
4 eggs
2 teaspoons vanilla
28 Andes mints candies or 1 cup Andes mint baking chips
3 tablespoons whipping cream or 3 tablespoons whole milk
28 Andes mints candies or 1 cup Andes mint baking chips, divided

Steps:

  • For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
  • Add butter, mixing well.
  • Press on bottom of 9-inch springform pan.
  • BAKE at 325* (F) for 10 minutes.
  • For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
  • Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
  • Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
  • BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
  • Run a knife between pan and cheesecake.
  • Set cake on cooling rack till room temperature.
  • Remove sides of pan.
  • For TOPPING:.
  • Set aside 10 or 12 Andes candies for decorating cake top.
  • In a microwavable bowl, mix remaining candies with cream (or milk).
  • On high, microwave 45 seconds.
  • Stir till candies melt and mixture is smooth.
  • Spread over cheesecake and let drizzle down sides.
  • Decorate with reserved Andes Candies.
  • REFRIGERATE, at least, 3 hours or until serving time.
  • Refrigerate any leftovers.

FUDGY MINT SQUARES



Fudgy Mint Squares image

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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 13

10 tablespoons butter, divided
3 ounces unsweetened chocolate, chopped
3 large eggs
1-1/2 cups sugar
2 teaspoons vanilla extract
1 cup 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 semisweet chocolate chips
1/2 cup heavy whipping cream

Steps:

  • 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. , 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.

Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 54mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

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