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Mint Bars Recipe

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This recipe for Mint Bars, by , is from Beyond Mint Bars . . . Favorite Recipes from the Kitchen of Fay B. Landau, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Becker
Added: Thursday, December 18, 2008


1 1-oz squares unsweetened chocolate
1/2 cup butter
2 eggs (large)
1 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
1/2 cup flour
pinch of salt

1 cup confectioners sugar
2 Ts. butter (softened)
1 T cream (or milk, but go heavy on butter if you use milk)
1/4 to 1/2 tsp peppermint extract (to taste)
2-3 drops green food coloring

1 1/2 ozs. unsweetened chocolate
1/2 oz. semi-sweet chocolate
1 1/2 T butter

Preheat oven to 325º.

Melt 2 1-oz squares unsweetened chocolate and 1/2 cup butter together in top of double boiler (or carefully in pot on very low heat or in microwave in 30 sec. intervals).

Beat 2 eggs. Add 1 C sugar and ½ tsp. vanilla. Add cooled chocolate and butter mixture. Last, add ½ C flour and pinch salt.

Line a 9” square pan with foil. (*Grammy says: I cut a 13" piece of foil to line pan. Turn pan over -- cover with the foil shiny side up and fold over corners to fit, then turn pan right side up. Put a dab of margarine in center to hold foil and put foil into pan.) Lightly grease the foil with softened butter. Pour in batter. Bake 25 minutes at 325º—allow to cool in pan.

Combine all ingredients for filling in bowl and beat with mixer. Spread on cooled cake. Refrigerate 1 hour.

Melt all glaze ingredients together in saucepan. Pour over filling quickly dribbling and tilting pan or spread quickly with a metal spatula—cover surface (Grammy warns: This is tricky!). Put back in fridge for 20 minutes (NO MORE) then cut into squares.

Number Of Servings:
Number Of Servings:
36 mint bars
Preparation Time:
Preparation Time:
All day!! (okay, not really, but it feels like it)
Personal Notes:
Personal Notes:
Words of wisdom from FBL: Remember that cooking is an art, but baking is a science. The times specified in this recipe are important because if you leave the mint bars in the refrigerator too long they become almost impossible to cut. Best to make first cuts with a Cutco knife (available from Joanna if you don't have your own).




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