Recipe 1278 - Mint Squares
Recipe 1278 - Mint Squares
(by Shirley McNevich)
1 3/4 cups flour
1 cup white sugar
1/3 cup Domino's dark brown sugar (packed)
1/2 cup Hershey's cocoa
1 1/2 tsp. baking powder
1/4 tsp. salt
2 1/2 sticks butter (softened)
3 eggs
1/2 tsp. mint extract
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 - 14oz. Eagle condensed milk (NOT evaporated)
In a bowl add flour, white sugar, brown sugar, cocoa, baking powder
and salt--stir. Add 3/4 cup of the softened butter to the flour mixture--
mix with your hands or with a pastry blender until it makes crumbs. In
a cup add the eggs--beat with a fork. Add beaten eggs and 1/4 tsp. of
the mint extract to the crumb mixture--stir with a spoon until mixed.
Grease a 9 x 13 cake pan--scoop the batter evenly into the greased
cake pan. Bake at 350 degrees for 25 minutes--test with a toothpick
for doneness. In a saucepan over low heat add 1/2 cup butter and the
whole bag of chocolate chips--stir and melt. Once melted add the
whole can of Eagle milk and 1/4 tsp. mint extract--stir until smooth.
Remove cake from oven and pour the melted chocolate mixture
evenly over the top of the cake. Let the cake cool completely on the
counter. Once cooled, cut into squares. Keep squares refrigerated.
Continue to:
Other Recipes:
- 1284 - Kielbasa and Potatoes
- 1471 - Filled Oatmeal Cookies
- 1412 - Best Peanut Butter Frosting/Icing
- 1404 - Easy Seafood Casserole
- 1492 - Macaroni and Cheese Tomato Casserole
- 1438 - Homemade Marinara Sauce
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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