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Double Chocolate Mint Bars Recipe

double chocolate mint bars recipe

Details

Timing
Timing
Total:
Bake:
23 Min.
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 cups
    all-purpose flour (425 mL)
  • 1 cup
    granulated sugar (250 mL)
  • 1/2 cup
    HERSHEY'S Cocoa (125 mL)
  • 1/3 cup
    packed light brown sugar (75 mL)
  • 1 1/2 tsps
    baking powder (7 mL)
  • 1/4 tsp
    salt (1 mL)
  • 1 1/4 cups
    butter or margarine, divided (300 mL)
  • 3
    eggs, slightly beaten
  • 1/2 tsp
    mint extract, divided (2 mL)
  • 2 cups
    HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (350 g)
  • 1 can
    sweetened condensed milk (not evaporated milk) (398 mL)
  • Vanilla Glaze (recipe follows):
  • 3/4 cup
    icing sugar (175 mL)
  • 5 tsps
    milk (25 mL)
  • 1/2 tsp
    vanilla (2 mL)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package
Where to Buy
HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, 270g bag - Front of Package
Where to Buy

Directions

Equipment Needed 
oven Oven
baking pan 13x9-inch (33x23 cm) Baking Pan
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
saucepan Saucepan
refrigerator 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.

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