Mint Chocolate Squares Recipes

Steps:

• In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually stir in flour. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until top is set. , In a large bowl, beat cream cheese and remaining butter until fluffy. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired. , Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack., In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting.

Steps:

• 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.
• 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.
• 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.

Steps:

• Mix sugar through chocolate syrup for bars and put into a greased 9x13" pan.
• Bake at 350 degrees for 30 minutes.
• (Don't use a glass pan).
• Cool.
• Mix Filling ingredients (powdered sugar through green food coloring) and spread over cooled bars.
• Melt chocolate chips and 6 Tbsp margarine over stove top and smooth over the filling.
• Chill until firm.

Steps:

• Bottom: Mix the 4 first ingredients together to obtain a coarse mixture. Then, put it in an ungreased 9x9 baking pan. Cook at 350 F for 20 minutes. Let cool completely.
• Second layer: Mix the next 4 ingredients (butter, milk, icing sugar and peppermint extract) in a bowl. Beat well. Spread this mixture on the cold bottom in the pan.
• Garnish: Melt the last quantity of butter in a little saucepan at low heat. Add chocolate powder and stir. Remove from the heat. Let cool just a little bit then pour it in the pan. Spread uniformly in a way to cover the second layer. If the mixture is too warm, it will melt the second layer of mint and will be impossible to cover. Let harden.