Chocolate Mint Dessert Recipe
Details
- Time
- 1 hour 25 minutes
- Skill Level
- Intermediate
- Yields
- 12 servings
Sit back and enjoy the relaxing taste of our Chocolate Mint Dessert Recipe made with HERSHEY'S CHIPITS. Try it now!
Ingredients & Directions
- Bake Time
- 25 minutes
- Chill Time
- 1 hour
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 cupall-purpose flour (250 mL)
-
1 cupgranulated sugar (250 mL)
-
1/2 cupbutter or margarine, softened (125 mL)
-
4eggs
-
1 1/2 cupsHERSHEY'S Chocolate Syrup (375 mL)
-
Mint Cream Centre:
-
2 cupsicing sugar (500 mL)
-
1/2 cupbutter or margarine, softened (125 mL)
-
2 tbspsgreen crème de menthe* (30 mL)
-
Chocolate Glaze:
-
1 cupHERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Semi-Sweet Chocolate Chips (250 mL)
-
6 tbspsbutter or margarine (90 mL)
Directions
Equipment Needed
Oven & Stovetop
13x9-inch (33x23 cm) Baking Pan
Mixing Bowl
Mixer
Wire Rack
Saucepan
Refrigerator
1
Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (3.5 L) baking pan.
2
Combine flour, sugar, butter, eggs and syrup in a large bowl; beat until smooth. Pour batter into prepared pan.
3
Bake for 25 to 30 minutes or until top springs back when touched lightly in the centre. Cool completely on wire rack.
4
Mint Cream Centre: Combine sugar, butter and crème de menthe in a bowl and beat until well combined. Spread mint mixture over cooled cake. Cover and chill.
Tip
Replace crème de menthe with 1 tbsp (15 mL) water, plus 1/2 tsp (2 mL) mint extract and a few drops of green food colouring.
5
Chocolate Glaze: Combine chocolate chips and butter in a small saucepan set over low heat. Cook, stirring constantly, until chips are melted and mixture is smooth; cool slightly. Pour glaze over chilled dessert. Chill for at least 1 hour before serving.
Variation:
Chocolate Mint Triangles: Cut chilled dessert into twelve 3-inch (8 cm) squares; cut each square diagonally into halves. Makes 24 servings.
