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Double Chocolate Mint Bars Recipe

  • PRINT

SKILL LEVEL : Intermediate

Ingredients

  • 1 3/4 cups all-purpose flour (425 mL)
  • 1 cup granulated sugar (250 mL)
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 1/3 cup packed light brown sugar (75 mL)
  • 1 1/2 tsp baking powder (7 mL)
  • 1/4 tsp salt (1 mL)
  • 1 1/4 cups butter or margarine, divided (300 mL)
  • 3 eggs, slightly beaten (3)
  • 1/2 tsp mint extract, divided (2 mL)
  • 2 cups CHIPITS Semi-Sweet Chocolate Chips (350 g)
  • 1 can sweetened condensed milk (not evaporated milk) (398 mL)
  • VANILLA GLAZE (recipe follows)

Directions

    1. Heat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan.

    2. In large bowl, mix together flour, granulated sugar, cocoa, brown sugar, baking powder and salt. Cut in 3/4 cup (175 mL) of the butter until mixture resembles coarse crumbs.

    3. Beat in eggs and 1/4 tsp (1 mL) of the mint extract. Spread mixture into pan.

    4. Bake 23 to 25 minutes or until wooden pick inserted in center comes out clean.

    5. In saucepan over low heat, melt remaining 1/2 cup (125 mL) butter with chocolate chips, stirring constantly. Stir in sweetened condensed milk. Remove from heat; stir in remaining 1/4 tsp (1 mL) mint extract. Spread over baked layer. Let stand 20 minutes or until slightly set.

    6. Drizzle VANILLA GLAZE over top. Refrigerate until set, about 1 hour. Cut into bars.

    Makes about 24 bars.


    VANILLA GLAZE: Stir together 3/4 cup (175 mL) icing sugar, 5 tsp (25 mL) milk and 1/2 tsp (2 mL) vanilla.

    Makes about 1/3 cup (75 mL) glaze.

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