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Holiday Mint Squares Recipe

Holiday Mint Squares Recipe


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Ingredients

  • 2 cups Oreo cookies, crushed finely
  • 1/2 cup butter, melted
  • 8 ounces cream cheese, softened
  • One 14-ounce can sweetened condensed milk
  • 2 eggs
  • 1 tablespoon peppermint extract
  • 1 cup semisweet chocolate chips
  • 8 ounces chocolate mint or peppermint candies, chopped

Directions

Preheat the oven to 325 degrees.

Combine the Oreo cookie crumbs and butter in medium-sized bowl and mix well. Press the crumb mixture firmly onto the bottom of 9-by-13-inch pan. Place in the oven and bake for 6 minutes. Remove from the oven and let cool.

In a medium-sized bowl, beat the cream cheese until fluffy. Gradually beat in the milk, eggs, and peppermint extract until smooth. Pour over the cooled cookie base. Place in the oven and bake for 25-30 minutes. Remove from the oven and let cool completely.

In a heavy saucepan, melt the chocolate chips over low heat and drizzle over the top of the bars. Sprinkle the chopped candies over the top and cut into squares.

Nutritional Facts

Servings16

Calories Per Serving314

Folate equivalent (total)12µg3%

Riboflavin (B2)0.2mg10.2%


Mint Chocolate Squares

Mint Chocolate Squares are a classic recipe that has been around for many years now. They begin with a cakey chocolate crust, and then they’re topped with a mint cream layer. Mint Chocolate Squares are finished off with a good layer of chocolate.

My Mom used to make these Mint Chocolate Squares every December when I was growing up. It wasn’t her recipe creation. I’m quite sure she tore it out of a magazine, or perhaps it was one of those Pilbury contest winning recipes.

It’s a good recipe though, and we’ve hung on to this recipe and have made it every year since. You know how you have that pile of recipes that you make on repeat every single year during the holidays? This recipe is in that pile at my house!


  • 5 ounces (142 grams) bittersweet chocolate, broken into small chunks
  • 3/4 cup (85 grams) all-purpose flour
  • 2 tablespoons (15 grams) unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (115 grams) unsalted butter, softened
  • 1/3 cup (70 grams) packed brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg (50 grams), room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon pure peppermint extract
  • 3/4 cup (150 grams) M&M Holiday mints
  1. Place chocolate in microwave proof glass bowl and heat at 20 second increments (stirring each time) until chocolate is just melted. Set aside and allow chocolate to cool for 5-10 minutes until just lukewarm.
  2. In bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Using stand mixer (or hand-held mixer), beat butter, with a paddle, at medium speed for a minute until creamy. Add the sugars and beat until light and fluffy. Add the egg, peppermint, and vanilla extract and beat until well combined. Beat in the melted (lukewarm) chocolate. On low speed, slowly add the flour mixture until just combined. Using a rubber spatula to scrape the bottom of the bowl to ensure that all of the ingredients are well incorporated.
  3. Gently stir in the M&M holiday mints. Cover the dough with plastic wrap and allow to chill in the fridge for 45 minutes to 1 hour, or until firm.
  4. Preheat the oven to 350 degrees Fahrenheit. Line a full-size baking sheet with a Silpat or parchment paper. Remove the dough from the fridge and allow to sit at room temperature for 10 to 15 minutes to soften slightly (it will be very dense, and hard). Using a spoon and your hands, portion and roll the dough into 1-inch balls&ndashthis will be very messy, so be prepared.
  5. Repeat for each cookie&ndashplace the cookie balls at least 2-3 inches space between the dough on the baking sheet. Tip: I recommend only baking 8 at one time maximum. Bake the cookies at 350 degrees for 10-14 minutes (rotating baking sheet during the halfway point), or until they have set on the outer edges, but are still somewhat soft in the center. Remove and allow the cookies to cool completely on a rack (*it is important to not remove them from the pan when they are hot or warm). Allow baking sheets to cool completely between batches (or alternatively, run under very, very cold water to speed this up).

Mint Oreo Bark

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Mint Oreo Bark is the perfect combination of creamy white chocolate, refreshing mint flavoring, and everyone’s favorite store-bought cookie, Oreos.

Two of the best Candy Recipes on the blog are Peppermint Bark and Oreo Bark. This easy recipe is sort of like a combination of the two, except it uses mint instead of peppermint so you can enjoy it all year long.

MINT OREO BARK

Just like Mint Oreo Fudge this recipe is sweet, simple, and has a fun green color. It’s sort of like turning mint Oreo ice cream into a candy bar. What could be better than that?

This recipe is easy enough to make any time you want it. You may have to run to the grocery store to get some white chocolate, Oreos, and food coloring, but that’ll be the hardest part. If you already have the ingredients you’re more than halfway there. This bark comes together and is ready for the fridge in a matter of minutes.

Although you can enjoy Mint Oreo Bark year-round, it makes a great holiday treat. Serve it on a cookie tray at a Christmas party or make them for a St. Patrick’s Day treat. It’s always fun to make green desserts for St. Patrick’s Day, and this one being so easy makes it all the better. There’s no need to prep ahead of time or stress. Just a quick recipe for a fun dessert that’s perfect for the holiday.

MINT OREO BARK AS A GIFT

Mint Oreo Bark is a perfect party favor or homemade gift. For easy and cute packaging, just wrap a handful of bark pieces in cellophane. You can tie the top in a seasonal ribbon, and you’re good to go. Using clear cellophane is especially great with this recipe because the green color of the bark is so cute you’ll want to show it off.

HOW TO CUT MINT OREO BARK

There are a few ways to cut your candy bark after you’ve let it set in the fridge. Pick which option to go with depending on how neat you want the pieces to look.


Cream Mint Brownie Bars

Cream Mint Brownie Bars are grain-free, low carb and primal (not dairy-free).

Cream Mint Brownie Bars are grain-free, gluten-free, primal, low carb, and keto.

A fudgy brownie layer with a creamy mint cheesecake layer and a chocolate ganache topping. These are to die for, and unbelievably low carb.

These can be made with or without the natural vegetable-based food coloring I found here: Natural vegetable-based food coloring.

I mixed a drop of blue with 2 drops yellow to make green, or you can omit it and have a white-colored cream.

My kids said these taste like chocolate mint chip ice cream brownie sundaes in a bar.

This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy.


Serving and Storing Bars

Serve: Remove from the freezer and cut into 16 squares. Enjoy frozen.

Store: It is best to keep these fudge bars in the freezer. They will last up to 3 months in an airtight container.

Give as a gift: Because these bars are the perfect holiday treat, who wouldn’t want to receive the gift of homemade healthy avocado mint fudge bars?! From freezer to freezer, of course.

Just cut into squares, place in a tin and add a festive bow! Voila! Your family and friends will love it!


Reviews

A Christmas season hit I've made for years. I even have that issue if Gourmet. A little goes a long way and they freeze well.

I have made these twice, and both times I have had to give away massive chunks of the slab of brownie because there is so much of it. It's pretty good, but I don't like it enough to have to either throw away tons of food or try to give it to anyone I can, because a lot of people I know also have a hard time eating very much of it. Although some of my problem is that I have found that the mint doesn't come through nearly as much as I want it to, so I could potentially try increasing the quantity of mint ganache or the concentration of peppermint extract, but I have not attempted to mess with the recipe. But I am not very interested in doing so because of reasons previously stated.

These are absolutely heaven. I make this a couple of times of years and my guests rave about. They are favorites of my children. The only problem with these squares is that they are so sinfully rich and delicious and it's easy to eat too many!

This recipe was rich and chocolate and minty but it just didn't sit quite rite to me. I used quality Giraldelli baking chocolate for all the layers. Unfortunately for me, the white chocolate layer did not set and the while the mint flavor was not over the top, I felt there was a slight imbalance between the chocolate brownie, ganache, and the mint flavor. There was a little too much mint. Overall, this recipe was just ok in my book. As it was not memorable and given the minor issues, I probably will not make again.

Need 5 forks!! Best quality chocolate important, but nobody would spit out lesser quality! Took these to a small party thinking there would be some to take home. When I emailed people with recipe, as requested, they complained about cost of ingredients - HA! - didn't keep them from eating every crumb of mine. Good thing I had put the edges in a baggie at home.

The quality of the chocolate in this is crucial. Also, don't use chocolate chips or white chocolate chips. The white chocolate should be the best quality baking bar you can find. If you follow the instructions carefully, you'll be rewarded with a fabulously decadent and flavorful candy. It has become a must for our Christmas offerings.

A holiday favorite with my family. Easy because you can make ahead too.

These squares are really good. Both my brownie layer and chocolate ganache turned out excellent, however, by local supermarket did not carry any good quality white chocolate chips, and I ended up using Hersheys. My mint layer turned out thin and a little "oozy", even after a full 12 hours in the fridge. The other issue I ran into is that my brownie layer was not as flat as I thought, so when I poured the mint ganache on, I ended up with a decent thickness at one end of my pan, and a very thin amount on the other side. I will try this again with a better quality white chocolate. The taste is there, (I also like them with a little fleur de sel as a finish), but due to presentation failure, my husband's and my coworkers will luck out with this batch.

This is a seasonal standard for me, and I can't recommend it highly enough. 1. It can be gluten free use your gluten-free flour mix of choice and a 1/4 teaspoon of xanthan gum. I've had great luck with King Arthur's mix. I throw in an extra tablespoon of sugar to mask any bitterness. 2. The chocolates - I use ghirardelli 60% and white chips with those ingredients, I have NEVER had any issues with the mint layer thickening up enough to use. I switched to them from the bars because Ghirardelli chips are gluten free, whereas the bars share equipment that can be contaminated. There are two parties every year I'm not allowed to attend without these squares. One year, I couldn't make the party and sent the grasshopper square anyway. :)

I do not agree with the other reviewers who say you should cut the squares with a hot knife. If the knife is hot, it will melt the top layer of the chocolate and drag the chocolate down through the mint layer as you cut it. I found that it is best to freeze the dessert and your knife before cutting. Make sure to use a sharp knife and clean it with a moist kitchen towel after each row. I do however agree with the other reviewers who said the cream needs to be cut in half on both the chocolate and mint ganache. I made this recipe (including the brownie) in a double boiler, which made everything quite easy. As for the flavor, I wasn't too crazy about the mint layer, despite my deep and ardent love for everything mint. I think the white chocolate overpowers the mint, but maybe it would work better with the grand marnier and orange zest substitutions. I thought the brownie was fantastic and definitely worth the extra work. I will be keeping the brownie portion of this recipe and using it in future desserts. Although I enjoyed making this recipe, the flavor is missing that "wow-factor" that would make me do it again.

Not sure what happened but the mint layer was ugh. Never firmed up so when the bars were out of the fridge a few minutes it started oozing out. I didn't really like the flavor, either. Maybe the white chocolate I used was inferior. I really wanted to like this recipe but it's getting a thumbs down.

So good, but really rich! I am going to try a half recipe next year. Also, doesn't it seem like there should be twice as much cream i the mint ganache? Also, cut these with a pizza cutter. Perfect.

I've made these twice. This year, I followed the recipe as written, and last year, I replaced the brownie layer with a cookie crust made from Thin Mint girl scout cookies. Both batches turned out well. The recipe, as written, is definitely more time consuming, and produces a cookie that is a bit more grown up -- less sweet, with more of a dark chocolate flavor and a smaller mint note -- than the cookies made with the girl scout crust. I used Lindt chocolate for both batches, and the ganaches always turned out well. The ganache step is so easy that I plan to make ganaches more often.

I've made these every Christmas for the last several years and they are always a hit! A bonus is that they're so rich, you can make one batch, cut them small and then bring to a few parties. The preparation is time-consuming, but simple methodology. It's really about the quality of ingredients. Be sure to clean the knife a few times while you're cutting, so you have clean, neat pieces. Overall, the flavor is just the right of chocolate and mint without feeling like you're eating toothpaste or a spoon of chocolate frosting. Balanced and delightful!

Really delicious and rich. Great "wow factor". Time-consuming. I agree with other reviewers that they are hard to cut. You need to clean your knife after every cut, and you cannot draw your knife through or the filling without smearing the green filling. One has to take time to cut them slowly and well. I found that the peppermint layer was too thin, (in width, not texture, and it did not look like the photo at all), so I would make 1-1/2 times the filling next time. I didn't add the creme de menthe--just used additional peppermint extract, and they were still really good. I used average white chocolate, and Ghirardelli and TJ's bittersweet, and was very happy with the flavor of both. I poured the mint layer directly on the cooled brownie layer, chilled in the frig, and then pour the room temp ganache directly over the mint layer, and then chilled (in freezer for 20 min) to set. That saved some time and worked out well. I would make them again, if I had lots of time.

Expensive, time consuming and totally worth it!

Made this for a cookie party - they were a huge hit. Didn't change the recipe except as other reviews suggest - spread the green layer while warm, chill it REALLY well, then add the final ganache, again, quite warm, chill really well, and slice with a sharp, clean knife. The cutting was the most tedious, but my squares came out exactly like the picture. It makes a LOT - Iɽ recommend cutting the recipe in half and using an 8x8 pan. I used Ghiradelli white chips (all I could find) - I melted the chocolates and cream for the two layers in the microwave and they came out perfectly.

These were phenomenal! I didn't have any creme de menthe, so I made my own with 2 T. of vodka, 1/8 t. of mint extract, and a couple drops of green food coloring - worked great!

I used 12 oz. of Ghiradelli white chocolate chips and it set up very nicely.

I reviewed this recipe in November of 2008 and I just have to add that Christmas isn't Christmas without this recipe. It is worth every minute you spend making it and it makes a really nice gift as well. Happy Holidays.

I have made this several times, and it's always a favorite at cookie exchanges or for school treats. The brownie layer by itself is delicious. It freezes well, so you can make it ahead of time. I always have a hard time getting the white chocolate to set, though.

Don't be fooled by all the reviews that say this recipe isn't "that hard" - it took a good deal of patience and hard work to execute. That being said, the end result is pretty amazing. I made the following adjustments: Cut the heavy cream by half in both ganaches as per other reviewers' comments and had no problems with the layers setting up. Used clear creme de menthe with a drop or two of green liquid food coloring. Upped the amount of liqueur per other reviews that it wasn't minty enough. Next time Iɽ hold the extra, but it was still good. I used Green & Black's white chocolate, and it was a little tricky to melt. I wound up adding 3 tbsp corn syrup to get it smooth enough to use. I recommend you let each layer chill, then add each new layer warm, as they're easier to spread that way. Cutting these, as previously noted, takes meticulous care - use as a big and sharp a knife as possible, and between strokes, run it under hot water and dry it. Tedious? You bet. But again - incredible end result. Also be aware that it takes a little elbow grease to cut through the hard brownie layer. Nonetheless, these came out beautiful and even my non-mint-loving boyfriend proclaimed them fantastic. Can't not give it 4 forks!

These turned out to be super tasty and nice looking squares! I cut the squares pretty tiny because they are super rich. They kept frozen very well also. A solid recipe!!

I wish I had read the reviews more carefully - Ghirardelli was the only white chocolate I could find, and I had the same problem others apparently did - that ganache layer did not set. But you know what? It was still amazingly delicious even if it didn't look like the picture.

Sinful! These are really, really rich and very tasty. It's definitely easier to spread the ganache when it's warm -- put the batch in the refrigerator between steps to solidify the previous layer. A heavy chef's knife run under warm water (and then dried) makes cutting easy. I cannot wait to serve these on my Christmas cookie platter!


  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 1 pound
  • Category: Candy
  • Method: No Bake
  • Cuisine: American

Description

Easy chocolate bark swirled with mint flavored white chocolate.

Ingredients

  • 7 ounces ( 199g ) white chocolate, coarsely chopped
  • 1 ounce ( 1/4 cup ) green candy melts*
  • 1/4 teaspoon canola or vegetable oil
  • 1/2 teaspoon peppermint extract*
  • 8 ounces ( 226g ) semi-sweet chocolate, coarsely chopped
  • optional: 1/3 cup chopped Andes mints

Instructions

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Melt the white chocolate and green candy melts together. Use a double boiler or microwave. If using microwave, stir the chocolate every 20 seconds to help avoid seizing. Once melted and smooth, stir in oil and peppermint extract. Set aside.
  3. Melt the semi-sweet chocolate in the same manner you melted the chocolate in step 2. Pour onto prepared baking sheet and spread out into a large rectangle. Drizzle the white chocolate mixture on top in lines. See photo above for a visual. Use a toothpick or knife to swirl the layers together. Sprinkle the top of the bark with Andes mints, if using.
  4. Allow the chocolate to set at room temperature in a cool, dry environment. My swirled barks usually take around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.

Notes

  1. Make Ahead & Freezing Instructions: Store bark in an airtight container at room temperature in a cool, dry place or in the refrigerator for up to 3 weeks. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
  2. Chocolate: Do not use chocolate chips or morsels. Pure chocolate is best for easy melting and best taste.
  3. Candy Melts: Instead of green candy melts, use 8 ounces of white chocolate and 1 drop of green food coloring. Or leave the mint swirl white.
  4. Peppermint Extract: Avoid using mint extract I find it more resembles the taste of spearmint toothpaste than anything else. Peppermint extract has that wonderful cool mint flavor which pairs wonderfully with chocolate.
  5. Here is the food scale that I own.

Keywords: mint chocolate swirl bark, mint chocolate bark


Andes Mint Milkshake

Andes Mint Milkshake recipe is here! One of my guilty pleasures during the month of March is the Andes Mint Milkshake from Jack in the Box. I love, love, love these milkshakes. Jack in the Box is rather popular on the west coast where I grew up but here in Cincinnati, there is only one location that I know of and it is not very convenient to where I live. So, I decided to make my own version and it is delicious!

While this milkshake is green and festive for upcoming St Patrick’s Day festivities, it really is appropriate to make year round. Maybe, leave out the shamrock sprinkles after March though. Creamy, minty, chocolatey with a pinch of color. The mint really makes this milkshake refreshing and addicting! Usually, I am satisfied with a sip or two of a milkshake but I drink this baby like water. That is why it makes the cut for my personal guilty pleasure list. I cannot help myself.

Is this milkshake healthy? No. Does this milkshake have any nutritional value? No. Well…maybe some calcium and vitamin D from the dairy.

The Andes Mint Milkshake is perfect for a treat with the family. Celebrate St Patrick’s Day, a birthday, or other fun event. The kids love the green coloring and cherry on top. I don’t know why but if you put a maraschino cherry on anything, the kids go bonkers. Maybe a maraschino cherry represents a dessert in this household. I’m not sure. I just know they go bananas.

Does anyone have any fun recipes for St Patrick’s Day desserts?

What is your favorite milkshake flavor? Let me know in the comments below.


21 Holiday Sweets You'll Make All Season Long

We'll take a dozen hot chocolate cookie bites over 12 drummers drumming any day&mdashduh. So stock your pantry and check that shopping list twice. You'll want to make every single one of these festive, seasonal treats.

Turn your favorite holiday drink into a crowd-pleasing dessert.

Chow down on these chocolate-mint beauties.

When the weather outside is frightful, a warmly-spiced cake is so delightful.