Side Pannel
Chocolate Mint Bars
Ingredients List
- 1 Stick Margarine
- 1 c Sugar
- 4 Eggs
- 1 ts Vanilla
- 16 oz Chocolate Syrup; can
- 1 c Flour
- 3 tb Flour
- 2 c Powdered Sugar
- 2 ts Milk
- 1/4 ts Peppermint Extract
- 5 dr Green Food Coloring
- 3 oz Cream Cheese
- 1/2 ts Vanilla
- 1 c Chocolate Chips
- 6 tb Margarine
Directions
Oven at 350°. Mix together 1 stick margarine, 1 c. sugar, eggs, 1 tsp.
vanilla, syrup, all flour until smooth. Put in 13 x 9" greased pan. Bake
for 20 minutes.
Mix together powdered sugar, milk, extracts, food coloring and cream
cheese. Spread over the COOLED cake. Refrigerate until hard. OR use: 8 oz.
cream cheese (softened in microwave), 14 oz. Eagle Brand Sweetened
Condensed Milk, 2 eggs, 1 1/2 tsp. peppermint extract; green food coloring.
Beat cream cheese until smooth; add remaining ingredients. Mix well. Pour
over brownie. Bake until lightly browned. Cool.
Melt chips and 6 TBS. margarine. Let cool and spread on top of dessert. OR
use: ready-made chocolate frosting.
Refrigerate until just before serving. Cut into small squares to serve.
Store in refrigerator. Can freeze dessert.
vanilla, syrup, all flour until smooth. Put in 13 x 9" greased pan. Bake
for 20 minutes.
Mix together powdered sugar, milk, extracts, food coloring and cream
cheese. Spread over the COOLED cake. Refrigerate until hard. OR use: 8 oz.
cream cheese (softened in microwave), 14 oz. Eagle Brand Sweetened
Condensed Milk, 2 eggs, 1 1/2 tsp. peppermint extract; green food coloring.
Beat cream cheese until smooth; add remaining ingredients. Mix well. Pour
over brownie. Bake until lightly browned. Cool.
Melt chips and 6 TBS. margarine. Let cool and spread on top of dessert. OR
use: ready-made chocolate frosting.
Refrigerate until just before serving. Cut into small squares to serve.
Store in refrigerator. Can freeze dessert.
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