Double Chocolate Mint Bars Recipe
Details
- Time
- 1 hour 43 minutes
- Skill Level
- Intermediate
- Yields
- 2 dozen bars
Looking for an easy dessert? HERHSEY'S Double Chocolate Mint Bars contain HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips for the perfect sweetness. Try it now!
Ingredients & Directions
- Bake Time
- 23 minutes
- Cool Time
- 20 minutes
- Chill Time
- 1 hour
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 3/4 cupsall-purpose flour (425 mL)
-
1 cupgranulated sugar (250 mL)
-
1/2 cupHERSHEY'S Cocoa (125 mL)
-
1/3 cuppacked light brown sugar (75 mL)
-
1 1/2 tspsbaking powder (7 mL)
-
1/4 tspsalt (1 mL)
-
1 1/4 cupsbutter or margarine, divided (300 mL)
-
3eggs, slightly beaten
-
1/2 tspmint extract, divided (2 mL)
-
2 cups
-
1 cansweetened condensed milk (not evaporated milk) (398 mL)
-
Vanilla Glaze (recipe follows):
-
3/4 cupicing sugar (175 mL)
-
5 tspsmilk (25 mL)
-
1/2 tspvanilla (2 mL)
Key Ingredients
Directions
Equipment Needed
Oven
13x9-inch (33x23 cm) Baking Pan
Measuring Cups
Mixing Bowl
Mixer
Saucepan
Refrigerator
1
Heat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan.
2
In large bowl, mix together flour, granulated sugar, cocoa, brown sugar, baking powder and salt. Cut in 3/4 cup (175 mL) of the butter until mixture resembles coarse crumbs.
3
Beat in eggs and 1/4 tsp (1 mL) of the mint extract. Spread mixture into pan.
4
Bake 23 to 25 minutes or until wooden pick inserted in center comes out clean.
5
In saucepan over low heat, melt remaining 1/2 cup (125 mL) butter with chocolate chips, stirring constantly. Stir in sweetened condensed milk. Remove from heat; stir in remaining 1/4 tsp (1 mL) mint extract. Spread over baked layer. Let stand 20 minutes or until slightly set.
6
Drizzle Vanilla Glaze over top. Refrigerate until set, about 1 hour. Cut into bars.
Vanilla Glaze: Stir together 3/4 cup (175 mL) icing sugar, 5 tsps (25 mL) milk and 1/2 tsp (2 mL) vanilla. Makes about 1/3 cup (75 mL) glaze.
