How to Make Chocolate Mint Bars for Christmas

You loved our Christmas cookie recipe last year! I thought I would share another with you for our December recipe. These chocolate mint bars are always one of the first requests when I ask my kids which cookies they want to make for our cookie trays.

These chocolate mint bars are a delightful marriage of rich chocolate, refreshing mint, and gooey goodness. What makes these bars extra special is the use of our farm-fresh ingredients. Add just a few spoonfuls of our creamy milk to the icing, giving perfect creaminess to the filling.

First, let’s talk about that brownie layer – the foundation of this indulgent delight. We blend chocolate with the finest flour and sugar, mixing in eggs and a generous amount of velvety butter (we use own our that we made from our milk). The result? A fudgy, chocolatey base that’s practically irresistible.

Now, for the minty layer. We infuse peppermint extract into a creamy, dreamy filling. Picture the coolness of mint mingling with the sweetness of powdered sugar. A touch of green food coloring for that classic minty hue. This layer not only adds a refreshing kick but also balances the richness of the chocolate.

But wait, there’s more! A decadent chocolate ganache crowns these bars. Made with premium chocolate chips and a few spoonfuls of butter, the glossy, indulgent finish ties everything together.

Pairing these chocolate mint brownie bars with a glass of our cold, creamy milk is an experience worth savoring. The flavors’ contrast – the bars’ sweetness against the wholesome, slightly tangy taste of our milk – creates a harmony that elevates the entire tasting experience.

At our farm, it’s not just about the cows; it’s about sharing the goodness they provide in every delectable bite. So when you are baking with your loved ones this holiday season, be sure to indulge in these chocolate mint brownie bars.

Note: I usually double the recipe and use a 9×13 inch pan. After I cut them up I put them in the freezer. Just set them out to thaw overnight before you are ready to build your cookie tray.
For some reason this year, my green food coloring turned the frosting electric green. I think it makes them look like the Grinch, but the peppermint flavor is the highlight and it comes through no matter what color green it is.

Tips from Terry’s Kitchen

If you try out this recipe be sure to let us know what you think! Share photos of your results (if they last long enough for you to get photos) and tag us on social media.

Leave a comment below, what is your family’s favorite Christmas cookie?

Chocolate Mint Bars

Course: Dessert

These chocolate mint bars are a delightful marriage of rich chocolate, refreshing mint, and gooey goodness.

Ingredients

• BROWNIES

• ½ cup (113g) butter

• 4 ounces (113g) unsweetened chocolate

• 1 ½ cups (300g) sugar

• 3 eggs

• 1 ½ teaspoons vanilla extract

• 1 cup (125g) all-purpose flour

• ½ teaspoon salt

• MINT FROSTING

• ¼ cup (57g) softened butter

• 2 ½ cups (284g) confectioners sugar

• 1 ½ to 3 tablespoons (23g to 46g) milk

• ½ teaspoon peppermint extract

• Green food coloring

• CHOCOLATE TOPPING

• ¾ cup (150g) semisweet chocolate chips

• 3 tablespoons (43g) butter

Directions

• Start your oven heating to 350°F and grease a 9×9-inch baking pan.
• For the brownies, place the butter and chocolate in a microwave-safe bowl; Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract.
• Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool for at least 1 hour.
• To make the mint frosting, cream the butter and confectioners sugar. Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour.
• To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 25 minutes or until the chocolate melts. Stir until smooth.
• Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens.
• Bring the brownies to room temperature, then cut into 16 to 32 pieces.

Notes

• I usually double the recipe and use a 9×13-inch pan. After I cut them up I put them in the freezer. Just set them out to thaw overnight before you are ready to build your cookie tray.
• For some reason this year, my green food coloring turned the frosting electric green. I think it makes them look like the Grinch, but the peppermint flavor is the highlight and it comes through no matter what color green it is.