These mints make the perfect holiday or hostess gift. You can leave the mint frosting white or color it green so that it looks like Andes mints. And the touch of green might get you out of being pinched on St. Paddy’s Day.
By Kelsey Hilts
These mints came from one of my Grandma’s dearest friends. The original recipe calls for nuts which I typically leave out. It also calls for flour, which I forgot to add the first time that I made them. Actually, I remembered once the chocolate batter was in the greased pan. I took the opportunity to experiment, adding flour to only half of the pan. It turns out that the flour-less version wins, in my opinion! The “with-flour” version is more like a brownie with mint frosting. The flour-less version is more like an Andes mint…a denser chocolate layer topped with mint and chocolate. Both are very good but it just depends on your personal preference.
The mints make the perfect holiday or hostess gift. You can leave the mint frosting white or color it green so that it looks like Andes mints. (And the touch of green might get you out of being pinched on St. Paddy’s Day!)
PrintChocolate Mint Bars
- Total Time: 1 hour 30 minutes
- Yield: 16+ 1x
Description
These chocolate mint bars are like homemade Andes mints.
Ingredients
Bottom Chocolate Layer
- 2 eggs
- 1/2 cup (13,7g) butter, melted
- 1 cup (191g) sugar
- 1/2 tsp (2,5g) peppermint extract
- 2 squares unsweetened chocolate, melted
- 1/2 cup (49g) flour, optional
Middle Mint Frosting
- 2 Tbsp (28g) butter, softened
- 1 Tbsp (15g) cream
- 1 tsp (5g) peppermint extract
- 1 cup (130g) powdered sugar
- Green food coloring, optional
Top Chocolate Layer
- 2 squares unsweetened chocolate, melted
- 2 Tbsp (28g) butter, melted
Instructions
Bottom Chocolate Layer
- In a bowl, beat the eggs.
- Add the melted butter and sugar.
- Mix in the peppermint and melted chocolate.
- Stir in the flour if you want a brownie layer. (I prefer the flour-less version.)
- Pour the chocolate batter in a greased 9-inch pan.
- Bake at 350 degrees for 25 minutes. If you do the flour-less version, check after 15 minutes. Don’t overbake them because they will set as they cool.
- Cool for at least 30 minutes.
Middle Mint Frosting
- Blend all of the ingredients well.
- If desired, stir in several drops of green food coloring.
- Spread the mint frosting on the cooled baked chocolate layer.
- Place in the refrigerator to chill for five minutes.
Top Chocolate Layer
- Mix the melted chocolate and butter well.
- Once the middle mint frosting is firm, spread the butter-chocolate mixture over the top.
- Place in the refrigerator to chill for five minutes.
- Cut the chocolate mint bars into strips or squares, as desired.
- Store the chocolate in a sealed container in the refrigerator.
- Prep Time: 1 hour
- Cook Time: 30 mins
Can you substitute peppermint extract with mint extract?