Sit back and enjoy the relaxing taste of our Chocolate Mint Dessert Recipe made with HERSHEY'S CHIPITS. Try it now!
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.