Double Chocolate Mint Bars Recipe
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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