27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history
bibliography

 
Subscribe Now
 

Chocolate Mint Squares Recipe & Video

Printer Friendly Page

Chocolate Mint Squares are a delicious mixture of textures and flavors. They are No Bake, have three layers, and are actually a mint flavored Nanaimo Bar. They start with a crumb base, followed by a layer of mint flavored buttercream, and the crowning glory is a smooth and glossy layer of dark chocolate. The important thing to remember when making these Squares is that each layer does need to be chilled before adding the next layer. 

 

A few notes on ingredients. When you make the bottom layer, you can use either graham cracker crumbs or crushed digestive biscuits. For the unsweetened cocoa powder you can use regular unsweetened or Dutch-processed. The dried coconut can be sweetened or unsweetened and you can use flaked or shredded. (Sweetened coconut is made by combining coconut with powdered sugar and is packaged either in plastic bags or cans.) For the finely chopped nuts, you can use walnuts, pecans, almonds, or even hazelnuts.

When making the mint buttercream you can use either pure peppermint extract or peppermint oil.  Peppermint Oil has a much stronger and more concentrated flavor than peppermint extract so you need only half the amount to obtain that deliciously cool and refreshing mint flavor. (I used LorAnn Peppermint Oil.) I have colored this layer green so everyone knows they are mint flavored. Again, this layer needs to be chilled before we add the shiny coating of chocolate. I like to use a good quality dark chocolate, one that has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and wonderful 'snap' when you break it into pieces.

Related Recipes You May Like

Nanaimo Bars

Brownies, Chocolate Mint

Brownies, Cream Cheese

Peppermint Bark

Millionaire's Shortbread Bars

Peppermint Patties

Chocolate Mint Squares: Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) square baking pan. Line the pan with parchment paper, wax paper, or aluminum foil.

Crumb Base: In a saucepan, over low heat, melt the butter. Stir in the sugar and cocoa powder. Take the saucepan off the heat and gradually whisk in the beaten egg. Return the saucepan to the heat, and cook over low heat, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).

Mint Buttercream: In your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Beat in the remaining ingredients. If desired, add a little green food coloring and beat until the filling is uniform in color. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

Chocolate Topping: In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Let cool to lukewarm, and then spread over the filling and refrigerate just until the chocolate has set (5-10 minutes).

To Serve: To prevent the chocolate from cracking bring the squares to room temperature and then, using a sharp knife, cut into pieces.

Yield: Makes about 36 squares. Preparation time one hour.

View comments on this recipe on YouTube

 

Crumb Base:

1/2 cup (113 grams) butter, at room temperature

1/4 cup (50 grams) granulated white sugar

1/3 cup (30 grams) unsweetened cocoa powder (regular or Dutch-processed)

1 large egg, beaten

1 teaspoon (4 grams) pure vanilla extract

2 cups (200 grams) graham cracker crumbs (or crushed Digestive Biscuits)

1 cup (65 grams) dried coconut (either sweetened or unsweetened, shredded or flaked)

1/2 cup (50 grams) walnuts or pecans, finely chopped

Mint Buttercream:

1/4 cup (55 grams) butter, at room temperature

3-4 tablespoons milk or light cream

1/2 teaspoon (2 grams) pure peppermint extract or 1/4 teaspoon (1 gram) pure peppermint oil

2 cups (230 grams) powdered sugar (confectioners or icing) sugar, sifted

Green Food Coloring (optional)

Chocolate Topping:

6 ounces (170 grams) semisweet or bittersweet chocolate, chopped

1/2 tablespoon (6 grams) butter or vegetable shortening

 
Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC