Recipe
Dessert
Chocolate Peppermint Bars
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. sugar | ||
| 4 eggs | ||
| ½ tsp. vanilla | ||
| 1 c. flour | ||
| ½ c. butter, softened | ||
| 1 (16 oz) can Hershey's chocolate syrup | ||
| ½ tsp. salt | ||
| 2 c. powdered sugar | ||
| 2 tbsp. milk | ||
| 1 tsp. peppermint extract | ||
| ½ c. margarine, softened | ||
| ½ tsp. green or red food coloring | ||
| 6 oz. chocolate chips | ||
| 6 tbsp. butter |
Directions
- Preheat oven to 350 degrees. Spray a 15-by-10-inch rimmed baking sheet with nonstick cooking spray.
- To make the cake, beat together sugar, eggs, vanilla, flour, 1/2 cup butter, chocolate syrup and salt. Pour into prepared pan.
- Bake for 15 to 20 minutes. Cool completely.
- To make mint filling, beat together powdered sugar, milk, peppermint extract, margarine and food coloring. Spread on cooled cake. Refrigerate.
- To make frosting, melt chocolate chips and 6 tablespoons butter in microwave, stirring often. Spread over mint filling. Refrigerate.
- Bring back to room temperature before cutting into bars or icing will crack. Keep bars stored in the refrigerator or freezer.