Mint-Layered Bars

Mint-Layered Bars
This ultra rich dessert is three bar cookies stacked one upon another. The chocolate, mint, and white chocolate layers are filled with mint jelly and frosted with a glossy chocolate-cream topping.
Makes 48
Prep 20 m
Chill 120 m
Bake 25 m



  1. 1 of 10 Coat two 13 x 9 x 2-inch baking pans with cooking spray. Line with nonstick foil or waxed paper, extending 2 inches over short ends. Coat waxed paper with cooking spray.
  2. 2 of 10 In medium-size bowl, microwave unsweetened chocolate on 100 percent power 1 minute; stir until smooth. In small bowl, microwave white baking chocolate on 100 percent power 1 minute; stir. Then microwave in 15 second intervals, stirring until melted.
  3. 3 of 10 Heat oven to 350 degrees F.
  4. 4 of 10 In large bowl, on medium speed, beat together butter, sugar, salt and mint extract until light, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour until blended (about 5 cups batter). Remove 1-2/3 cups batter and stir into melted unsweetened chocolate. Spread evenly into one of prepared pans.
  5. 5 of 10 Into remaining batter, stir melted white chocolate until smooth. Remove 1-2/3 cups of this batter and spread evenly in second pan. Bake both pans in 350 degree F oven until toothpick comes out clean, 11 to 14 minutes. Transfer to wire racks; let cool 10 minutes.
  6. 6 of 10 Meanwhile, stir 5 drops green food coloring into remaining 1-2/3 cups batter.
  7. 7 of 10 Turn cakes out onto racks; remove foil or waxed paper; let cool.
  8. 8 of 10 Wash and dry one pan; coat and line as in Step 1. Pour in green batter; bake as in Step 5.
  9. 9 of 10 Place cooled white chocolate layer on a baking sheet. Spread with 1/4 cup mint jelly. Top with chocolate layer; spread with remaining jelly. Top with green layer. Cover with plastic wrap; place a baking sheet on top. Weight with cans. Refrigerate 2 hours.
  10. 10 of 10 . In small bowl, microwave chips and heavy cream on 100 percent power for 1 minute; stir until melted. Remove wrap from cake; spread top with chocolate-cream mixture. Refrigerate, uncovered, until top is set. Trim edges. Cut cake crosswise into 1-inch-wide strips; cut each crosswise into quarters. Makes 4 dozen bars.
Nutrition Information for Mint-Layered Bars
Servings Per Recipe: 48
Per Serving: 5 g sat. fat, 39 mg chol., 8 g Fat, total, 17 g carb., 2 g pro., 143 kcal cal., 38 mg sodium, 1 g fiber