 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 48 |
|
âI love chocolate and mint together. These bars win rave reviews for taking that winning combination up a notch by using dark, milk and white chocolate.â âSherry Johnston, Green Cove Springs, Florida Ingredients:
first layer: |
1/2 cup butter, softened |
1/2 cup sugar |
1 egg |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1/8 teaspoon salt |
second layer: |
1/2 cup butter, softened |
1/2 cup sugar |
1 egg |
1/2 teaspoon vanilla extract |
1-1/4 cups king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1 package (7.05 ounces) after eight thin mints |
drizzle: |
3 ounces bittersweet chocolate, chopped |
1 tablespoon butter |
2 ounces white baking chocolate |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well.
2. Spread into a greased 13-in. x 9-in. baking pan.
3. For second layer, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Gently spread over chocolate layer.
4. Bake at 350° for 15-18 minutes until golden brown. Remove from the oven; top with mints. Bake 1-2 minutes or until mints begin to melt; carefully spread mints evenly over the top. Cool completely.
5. In a microwave, melt bittersweet chocolate and butter; stir until smooth. Drizzle over bars; chill until set. Grate white chocolate over the top. Chill until set. Cut into triangles. Yield: 4 dozen.
|
|