These Chocolate Mint Bars have a brownie-like bottom with green mint-flavored frosting and topped with Andes mints. A chocolate and mint lover’s dream come true! Do you remember when Hershey’s chocolate syrup was sold in a tin can? I do. I went to the grocery store in search for them but was out of luck. I believe they only put the syrup in squeezable bottles now. Someone correct me if I’m wrong please. I find tin cans kind of a pain to deal with because what if you open them and only need so much of that? That is why I started buying tomato paste in a tube and I’m sure that is what the Hershey’s company was thinking when they put it in a squeezable bottle form. Genious.
How to Make Chocolate Mint Bars
First, start off by making the first layer which is the chocolate bar. Once that is done cooking let that cool completely before doing anything else. To prepare the bottom layer: Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack. 3. To prepare mint layer: Combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. 4. To prepare the glaze: Combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand for 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
Tips for Chocolate Mint Bar
Place a layer of parchment paper on the edge of the 9X13 pan to easily get the bars out easily. Instead of making a chocolate ganache you can use green and white sprinkles for Saint Pattrick’s Day or do what I did and add some Ande’s Mints on top of the bars. To tell if the bottom bar layer is done just insert a toothpick into the bar. It should come out clean. The bottom layer is almost like a cross between a cake and a brownie. If you use a box of brownie mix to make the bottom layer I won’t tell anyone. I thought about doing that too. Know one will know it was semi-homemade. 🙂 To get an even layer of frosting, use an offset spatula. To reduce the sugar content use a sugar substitute and Hershey’s light chocolate syrup. Whatever substitute it is that you are using just look up the conversions online.
Other Sweet Bar Recipes
Grandma’s Pumpkin Bars Healthy Lemon Bars No Bake Scotcheroo Bars Peanut Butter Cheerio Bars ½ teaspoon salt 1 cup granulated sugar ¼ cup butter, melted 2 tablespoons water 1 teaspoon vanilla extract 2 large eggs, beaten 1 (16-ounce) can chocolate syrup Mint Layer: 2 cups powdered sugar ¼ cup butter, melted 2 tablespoons fat-free milk ½ teaspoon peppermint extract 2 drops green food coloring Glaze: ¾ cup semisweet chocolate chips 3 tablespoons butter Or Sub Ande’s Mints for glaze 2. To prepare bottom layer: Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack. 3. To prepare mint layer: Combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. 4. To prepare the glaze: Combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces. 20 servings (20 pieces)
