There's something about chocolate and mint that always makes me think of Christmas. I can be eating a Peppermint Patty from my kids' Halloween haul, and I start imagining twinkling lights and warm mugs of hot chocolate. I made this recipe for No Bake Chocolate Mint Bars from Betty Crocker for our annual Christmas party last year, and they were a huge hit.
I used plain semisweet chocolate chips and added 1/4 teaspoon peppermint extract during steps 1 and 3. I couldn't find chocolate wafer cookie crumbs at my store, so I bought chocolate wafer cookies and make my own crumbs. The trick is to get the crumbs really fine, so I'd suggest putting them into a food processor until they're almost a fine powder.
Here's the recipe:
1/2 cup butter
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1 bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)
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2 cups chocolate wafer cookie crumbs
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1/4 cup butter, softened
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1 tablespoon milk
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1/2 teaspoon peppermint extract
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1/2 teaspoon vanilla
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1 drop green food color
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2 cups powdered sugar
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1/3 cup butter
1.
Lightly
grease 9-inch square pan with shortening or cooking spray. In 2-quart
saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over
low heat, stirring constantly. Remove from heat. Stir in cookie crumbs
until well mixed; press evenly in pan. Refrigerate until firm, about 10
minutes.
2.
Meanwhile,
in small bowl, beat 1/4 cup butter, the milk, peppermint extract,
vanilla and food color with electric mixer on medium speed until well
mixed. On low speed, gradually beat in powdered sugar until smooth.
3.
Spread
peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt
remaining chocolate chips and 1/3 cup butter over low heat, stirring
constantly; spread evenly over peppermint mixture. Refrigerate until
chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.
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