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Chocolate Mint Squares

Chocolate Mint Squares

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Bottom Layer:

  • 1 cup butter or margarine, room temperature
  • 1 cup sugar
  • 4 eggs
  • 1 can (16 oz.) chocolate syrup
  • 1 cup flour
  • 1 teaspoon vanilla extract

Middle Layer:

  • 1/2 cup butter or margarine, room temperature
  • 2 cups confectioners sugar
  • 1/4 cup green or white creme de menthe OR 1 teaspoon mint extract plus 2 Tablespoons milk
  • Green food coloring, optional

Top Layer:

  • 6 tablespoons butter or margarine
  • 1 bag (6 oz.) semi-sweet chocolate chips

Directions

  1. To make the first layer, in large mixing bowl on Speed 4 or 5 cream butter and sugar until light and fluffy, about 1 minute. Add eggs, chocolate syrup, flour, and vanilla and blend until well mixed, about 1 minute.
  2. Spoon into a greased and floured 9x13-inch baking pan and smooth the top. Bake at 350°F for 30 minutes or until tests done. Cool thoroughly before adding next layer.
  3. To make the second layer, in small bowl on Speed 4 or 5 cream butter and confectioners sugar until light and fluffy. Add creme de menthe or mint and mix until well blended. Spread evenly over first layer. Refrigerate to set.
  4. To make top layer, in a heavy saucepan over low heat, melt butter and chocolate chips until blended. Cool slightly then spread over top of other layers. Refrigerate to thoroughly chill then cut in to 1-inch squares (these are very rich). Store in refrigerator.

Serves:  8

Test Kitchen Tip: To prepare the baking pan, grease the inside of the pan with a light coating of butter or margarine. Add about one tablespoon of flour and tilt the pan until all greased surfaces are coated with flour. Holding the pan over the sink, tap the pan so that any excess flour is discarded.

Substitution: 6-oz. squares of semi-sweet baking chocolate can be used instead of a 6-oz. bag of semi-sweet chocolate chips.

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