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Chocolate Mint Dessert Recipe


1 hour 25 minutes
Skill Level
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


  • 1 cup
    all-purpose flour (250 mL)
  • 1 cup
    granulated sugar (250 mL)
  • 1/2 cup
    butter or margarine, softened (125 mL)
  • 4
  • 1 1/2 cups
  • Mint Cream Centre:
  • 2 cups
    icing sugar (500 mL)
  • 1/2 cup
    butter or margarine, softened (125 mL)
  • 2 tbsps
    green crème de menthe* (30 mL)
  • Chocolate Glaze:
  • 1 cup
    HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Semi-Sweet Chocolate Chips (250 mL)
  • 6 tbsps
    butter or margarine (90 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
baking pan 13x9-inch (33x23 cm) Baking Pan
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
saucepan Saucepan
refrigerator Refrigerator

Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (3.5 L) baking pan.


Combine flour, sugar, butter, eggs and syrup in a large bowl; beat until smooth. Pour batter into prepared pan.


Bake for 25 to 30 minutes or until top springs back when touched lightly in the centre. Cool completely on wire rack.


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.


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.


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.


Chocolate Mint Triangles: Cut chilled dessert into twelve 3-inch (8 cm) squares; cut each square diagonally into halves. Makes 24 servings.