Chocolate Mint Liqueur Recipes

Steps:

• 1. Stir vodka, sugar syrup, vanilla and peppermint in a 4-cup jar until blended well. Close, store 1 week. Makes 1 1/4 pints.
• 2. BASIC SUGAR SYRUP: 1 1/2 c. firmly packed light brown sugar 1 C. white granulated sugar 2 C. water Combine sugars in water in a large saucepan. heat to boiling, stirring often. Lower heat, simmer 5 minutes. Pour syrup into glass container and cool to room temperature before preparing liqueur. Makes 3 1/2 c.

Steps:

• Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large microwave-safe bowl, microwave butter and chocolate chips on high until butter is melted, about 60 seconds. Stir until chocolate is melted. Whisk in sugar. Cool slightly. Whisk in eggs and yolk, 1 at a time, and vanilla until blended. Stir in flour, baking cocoa and salt; fold in Andes chips. Spread into prepared pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Beat in liqueur. Add egg and egg white; beat on low speed just until blended. Pour over brownie layer. Bake until center is almost set, 45-50 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours or overnight., Lifting with parchment, remove brownies from pan. Cut into bars. Refrigerate leftovers.