Mint Peekaboo Bars Recipes
FUDGY MINT SQUARES
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
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.
MINT PEEKABOO BARS
Looking for an easy dessert using Gold Medal® all-purpose flour? Then check out these baked bars filled with chocolate mints.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 28
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Beat sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
- Reserve 3/4 cup dough for topping. Press remaining dough in bottom of ungreased 13x9-inch pan. Place 4 mints end-to-end on dough across narrow end of pan. Continue adding mints to make 7 rows of 4 mints each. Press mints lightly into dough. Crumble reserved dough over mints.
- Bake 20 to 23 minutes or until light brown. Cool completely to set chocolate, about 45 minutes. For bars, cut into 7 rows by 4 rows.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 85 mg
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- Line a 9x9-inch pan with aluminum foil. In a medium-size bowl, mix melted butter, granulated sugar, cocoa powder, graham cracker crumbs, and shredded coconut until combined. Press into the prepared pan and refrigerate while making the custard layer.
- Beat together softened butter, custard powder, powdered sugar, milk, extract, and food colouring using a handheld mixer starting on low and increasing to high as the mixture starts to come together. Beat on high speed for 2 minutes or until fluffy. Using an offset spatula, gently spread the custard onto the chilled crust, being careful not to pull up the crust layer. Refrigerate for 1 hour.
- Melt the chocolate chips and butter together in the microwave or on the stovetop. Once the other layers have chilled, gently spread the chocolate mixture on top of the custard layer. Chill for 1-2 hours. Slice into 24 squares to serve. Enjoy!
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