Walnut Mint Bars

Walnut Mint Bars

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories270
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat7 g35% DV
Trans Fat1 g
Cholesterol30 mg10% DV
Sodium125 mg5% DV
Total Carbohydrates26 g9% DV
Dietary Fiber2.0 g8% DV
Sugars21 g
Protein4 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron10% DV
  Amount Per Serving % DV *
Calories270
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat7 g35% DV
Trans Fat1 g
Cholesterol30 mg10% DV
Sodium125 mg5% DV
Total Carbohydrates26 g9% DV
Dietary Fiber2.0 g8% DV
Sugars21 g
Protein4 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron10% DV
  • 1/2 cup margarine (1 stick) plus 2 tablespoons , divided
  • 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
  • 1 cup walnuts chopped
  • 1/3 cup powdered sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 1 package cream cheese (8 oz.) , softened
  • 1 tablespoon cornstarch
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)
  • 1 egg
  • 1-1/2 teaspoons peppermint extract OR 1 tablespoon green creme de menthe
  • Green food color (optional)
  • CHOCOLATE DRIZZLE (recipe follows)

Directions

  • 1. Heat oven to 350°F. Melt 1/2 cup margarine in medium saucepan; stir in crumbs, walnuts, sugar and cocoa. Press firmly on bottom of ungreased 13x9x2-inch baking pan.
  • 2. Beat cream cheese, remaining 2 tablespoons margarine and cornstarch in small bowl until fluffy. Gradually beat in sweetened condensed milk then egg, peppermint extract and food color, if desired. Pour evenly into prepared pan.
  • 3. Bake 25 minutes or until center is set. Cool. Drizzle CHOCOLATE DRIZZLE over top. Refrigerate until thoroughly chilled. Cut into bars. Store covered in refrigerator. Makes about 24 bars.
  • CHOCOLATE DRIZZLE: Melt 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips with 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil).
Ingredients sitting on a table

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