Posted by Karen on December 16, 2000 at 14:15:23:
In Reply to: need a receipe posted by Kay Lonning on December 16, 2000 at 13:40:08:
Mint Bars
1 pkg. Cocoa Brownie Mix
3 cups powdered sugar
1/3 cup margarine or butter, softened
1/4 cup milk
1/2 tsp. peppermint, spearmint, or wintergreen extract
6 drops green food color
1 1/2 squares (1 1/2 oz.) unsweetened chocolate
Prepare Cocoa Brownies as directed; cool.
Mix all ingredients except for chocolate; spread over brownies. Refrigerate 15 minutes.
Heat chocolate over low heat until melted; spread evenly over powdered sugar mixture.
Refrigerate at least 3 hours. Cut into bars.
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Fudgy Mint Cheesecake Bars
4 bars (1 oz. each) HERSHEY'S Unsweetened Baking Chocolate, broken into
pieces
10 tablespoons butter or margarine, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 package (8 oz.) cream cheese, softened
1 tablespoon cornstarch
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 teaspoon peppermint extract
Green food color (optional)
CHOCOLATE GLAZE (recipe follows)
Heat oven to 350°F. Grease 13x9x2-inch baking pan.
Melt chocolate with 1/2 cup butter. In bowl, combine chocolate mixture with
sugar, 3 eggs, vanilla and flour. Spread mixture in prepared pan.
Bake 12 minutes. In small bowl, beat cream cheese, remaining 2 tablespoons
butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then remaining 1 egg, peppermint
extract and food color, if desired. Pour mixture over brownie layer.
Bake 30 minutes or until set. Spread CHOCOLATE GLAZE over top. Cool.
Refrigerate until set. Cut into bars. Store covered in refrigerator. 24 to 36 bars.
CHOCOLATE GLAZE: Combine 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
and 1/2 cup whipping cream in small saucepan. Cook over low heat, stirring
constantly, until thickened and smooth. About 2/3 cup glaze.