Forget store-bought mints: refresh guests with these peppy mint-and-chocolate bars.
- Portion size 40 servings
- Credits : Canadian Living Holiday Best: 2001
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.)
Nutritional facts <b>Per bar:</b> about
- Sodium 135 mg
- Protein 1 g
- Calories 195.0
- Total fat 12 g
- Cholesterol 29 mg
- Saturated fat 7 g
- Total carbohydrate 23 g
- Iron 5.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 7.0