Chocolate Mint Bars

Name: Chocolate Mint Bars
Ingredients: 6 tbsp (3/4 stick) unsalted butter, at room temperature; 1/4 cup packed brown sugar; 3/4 cup self-rising flour, sifted; 1/2 cup flaked coconut; 2 tbsp unsweetened cocoa powder; 2 tbsp milk; None None FOR THE FILLING; 2 cups powdered sugar, sifted; 2 tbsp butter, at room temperature; 4 drops peppermint extract; None None FOR THE CHOCOLATE TOPPING; 7 oz semi-sweet chocolate, chopped; 1 tsp vegetable oil; 2 None peppermint crisp chocolate bars or other chocolate mint bars, chopped

14 ingredients

5 steps

Ingredients

6 tbsp (3/4 stick) unsalted butter, at room temperature
1/4 cup packed brown sugar
3/4 cup self-rising flour, sifted
1/2 cup flaked coconut
2 tbsp unsweetened cocoa powder
2 tbsp milk
None None FOR THE FILLING
2 cups powdered sugar, sifted
2 tbsp butter, at room temperature
4 drops peppermint extract
None None FOR THE CHOCOLATE TOPPING
7 oz semi-sweet chocolate, chopped
1 tsp vegetable oil
2 None peppermint crisp chocolate bars or other chocolate mint bars, chopped

Directions

1

Preheat the oven to 350°F. Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
2

Beat butter and brown sugar in a medium bowl with an electric mixer until light and fluffy. Stir in flour, coconut, cocoa powder and milk. Press firmly into prepared pan. Bake for 12-15 mins. Cool on wire rack.
3

For the filling, combine powdered sugar, butter, 2 tbsp boiling water and peppermint extract in a large bowl. Stir with a wooden spoon until smooth. Spread over cooled crust in pan. Refrigerate for 15 mins, until firm.
4

For the chocolate topping, melt chocolate and oil in a heatproof bowl over a saucepan of simmering water. Pour over top. Sprinkle chopped chocolate bars over top. Refrigerate for 30 mins.
5

Using a hot knife, cut into squares. Store in an airtight container in the refrigerator.