Forget store-bought mints: refresh guests with these peppy mint-and-chocolate bars.
Ingredients
- 1 cup (250 mL) butter, melted
- 2 tbsp (25 mL) granulated sugar
- 2 eggs
- 3 cups (750 mL) chocolate cookie crumbs
- 1 pkg (200 g) sweetened desiccated coconut
- Filling:
- 1/3 cup (75 mL) butter, melted
- 1/4 cup (50 mL) milk
- 1 tbsp (15 mL) peppermint extract
- 4 cups (1 L) icing sugar
- Green food colouring
- Topping:
- 8 oz (250 g) semisweet chocolate, chopped
- 2 tbsp (25 mL) butter
Steps
- Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
- In large bowl, whisk butter, sugar and eggs; stir in cookie crumbs and coconut. Press into prepared pan. Bake in centre of 350°F (180°C) oven until firm, about 20 minutes. Let cool completely in pan on rack.
- Filling: Meanwhile, in bowl, stir butter, milk and peppermint extract; beat in sugar until smooth. Beat in food colouring to desired shade. Spread evenly over base. Refrigerate until firm, about 45 minutes.
- Topping: In bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over filling. Let stand for 5 minutes. Score top to form 40 bars; refrigerate until set. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)
