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Category: Bars
Prep Time: Cook Time: Total Time:
Bottom Cookie Layer:
1 1/2 sticks unsalted butter
10 ounces bittersweet chocolate
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa
3/4 teaspoon salt
Center Mint Layer:
1/2 cup heavy whipping cream
10 ounces white chocolate, chopped
2 tablespoons creme de mint liqueur
1 teaspoon pure peppermint extract
Green food coloring
Chocolate Ganache Layer:
1 cup heavy whipping cream
10 ounces bittersweet chocolate
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 inch baking pan, then line with parchment paper cut to fit with overhanging sides. Lightly grease parchment also. Melt the butter and chocolate with the brown sugar in a heavy bottom saucepan, stirring often until smooth and creamy. Remove from the heat and cool 10 minutes, then whisk in the eggs and vanilla until blended. Whisk in the flour, cocoa and salt until mixed, then spread the batter evenly over the bottom of your prepared pan. Bake about 25 minutes, or until a pick inserted in the center comes out cleanly. Cool completely.
To make the center layer, bring the cream to a simmer and then remove from the heat and pour over the chopped white chocolate. Whisk until very smooth, then stir in the liqueur and extract. Add a drop or two of green food coloring until you achieve a light green color. Refrigerate, stirring mixture occasionally until very thick, about 1 to 1 1/2 hours. Once thick, spread the mint layer over the cookie bottom and refrigerate until set, about 1 hour.
To make the top layer, bring the cream to a simmer and then pour over the bittersweet chocolate in a bowl, whisking mixture until smooth. Refrigerate until thick, about 30 to 45 minutes. Pour the chocolate layer over the mint layer, and then chill until set, a minimum of 3 hours, or overnight. Use the overhanging parchment to remove from the pan and cut into small squares. Serve immediately, or store squares in an airtight container between layers of parchment paper in the refrigerator for up to 3 weeks.
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CHOCOLATE MINT SQUARES
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Category: Bars
Prep Time: Cook Time: Total Time:
Bottom Cookie Layer:
1 1/2 sticks unsalted butter
10 ounces bittersweet chocolate
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa
3/4 teaspoon salt
Center Mint Layer:
1/2 cup heavy whipping cream
10 ounces white chocolate, chopped
2 tablespoons creme de mint liqueur
1 teaspoon pure peppermint extract
Green food coloring
Chocolate Ganache Layer:
1 cup heavy whipping cream
10 ounces bittersweet chocolate
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 inch baking pan, then line with parchment paper cut to fit with overhanging sides. Lightly grease parchment also. Melt the butter and chocolate with the brown sugar in a heavy bottom saucepan, stirring often until smooth and creamy. Remove from the heat and cool 10 minutes, then whisk in the eggs and vanilla until blended. Whisk in the flour, cocoa and salt until mixed, then spread the batter evenly over the bottom of your prepared pan. Bake about 25 minutes, or until a pick inserted in the center comes out cleanly. Cool completely.
To make the center layer, bring the cream to a simmer and then remove from the heat and pour over the chopped white chocolate. Whisk until very smooth, then stir in the liqueur and extract. Add a drop or two of green food coloring until you achieve a light green color. Refrigerate, stirring mixture occasionally until very thick, about 1 to 1 1/2 hours. Once thick, spread the mint layer over the cookie bottom and refrigerate until set, about 1 hour.
To make the top layer, bring the cream to a simmer and then pour over the bittersweet chocolate in a bowl, whisking mixture until smooth. Refrigerate until thick, about 30 to 45 minutes. Pour the chocolate layer over the mint layer, and then chill until set, a minimum of 3 hours, or overnight. Use the overhanging parchment to remove from the pan and cut into small squares. Serve immediately, or store squares in an airtight container between layers of parchment paper in the refrigerator for up to 3 weeks.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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