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Chocolate-Frosted Mint Bars

Name: Chocolate-Frosted Mint Bars
Prep time: 25 min
Total time: 2 h
Yield: 36
Ingredients: 1 package (8 oz) cream cheese, softened; 1/4 cup granulated sugar; 1 egg; 1 teaspoon mint extract; 4 drops green food color; 1 cup butter or margarine; 4 oz unsweetened baking chocolate, cut into pieces; 2 cups granulated sugar; 2 teaspoons vanilla; 4 eggs; 1 cup Gold Medal™ all-purpose flour; 2 tablespoons butter or margarine; 2 tablespoons corn syrup; 2 tablespoons water; 2 oz unsweetened baking chocolate, cut into pieces; 1 teaspoon vanilla; 1 cup powdered sugar

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Prep 25 min
Total 2 hr 0 min
Servings 36

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Love the combo of chocolate and mint? Here's a bar you'll want to try again and again.

By Betty Crocker Kitchens

Updated May 24, 2006

Ingredients

Bars

1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 egg
1 teaspoon mint extract
4 drops green food color
1 cup butter or margarine
4 oz unsweetened baking chocolate, cut into pieces
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
1 cup Gold Medal™ all-purpose flour

Chocolate Frosting

2 tablespoons butter or margarine
2 tablespoons corn syrup
2 tablespoons water
2 oz unsweetened baking chocolate, cut into pieces
1 teaspoon vanilla
1 cup powdered sugar

Make With

Gold Medal Flour

Steps

1

Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In small bowl, beat cream cheese and 1/4 cup sugar with spoon until smooth. Stir in 1 egg, the mint extract and food color until well mixed; set aside.
2

In 3-quart saucepan, melt 1 cup butter and 4 oz chocolate over very low heat, stirring constantly; remove from heat. Cool 15 minutes or until slightly cooled.
3

Stir 2 cups sugar and 2 teaspoons vanilla into chocolate mixture. Add 4 eggs, one at a time, beating well with spoon after each addition. Stir in flour. Spread in pan. Carefully spoon cream cheese mixture over brownie mixture. Lightly swirl cream cheese mixture into brownie mixture with knife for marbled design.
4

Bake 45 to 50 minutes or until set. Cool 30 minutes at room temperature. Refrigerate 1 hour.
5

Meanwhile, in 2-quart saucepan, heat 2 tablespoons butter, the corn syrup and water to rolling boil, stirring frequently; remove from heat. Stir in 2 oz chocolate until melted. Stir in 1 teaspoon vanilla and the powdered sugar. Beat with spoon until smooth. Frost chilled bars with Chocolate Frosting. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

tip 1
A mini bar can provide maximum satisfaction. Cut miniature bars for a dessert buffet or to serve alongside a cup of coffee.

Nutrition

190 Calories, 11g Total Fat, 2g Protein, 21g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Bar

Calories: 190

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 6g; 30%

Trans Fat: 0g

Cholesterol: 50mg; 17%

Sodium: 70mg; 3%

Potassium: 60mg; 2%

Total Carbohydrate: 21g; 7%

Dietary Fiber: 0g; 0%

Sugars: 16g

Protein: 2g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;