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Dark Chocolate and Peppermint Squares

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  • 15 min prep time
  • 40 min total time
  • 4 ingredients
  • 16 servings
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Combine dark chocolate and peppermint sugar cookie crust to re-create the taste of our favorite thin mint cookie.

Cheri Liefeld
January 12, 2012

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated peppermint sugar cookies
1/4
cup all-purpose flour
1
cup dark chocolate chips
15
hard round peppermint candies, unwrapped, crushed

Steps

  • 1 Heat oven to 350°F. Line bottom and one side of 9-inch square pan with cooking parchment paper or spray pan with cooking spray. In medium bowl, break up dough; stir in flour until well mixed. Press dough in pan.
  • 2 Bake 15 to 18 minutes or until edges are light brown. Remove from oven; prick crust in several places with a fork. Sprinkle with chips; let stand a few minutes or until chips are softened, then spread with a knife. Sprinkle crushed candies over melted chocolate.
  • 3 Cool completely; lift bars from pan. For squares, cut into 4 rows by 4 rows.
  • 1 Heat oven to 350°F. Line bottom and one side of 9-inch square pan with cooking parchment paper or spray pan with cooking spray. In medium bowl, break up dough; stir in flour until well mixed. Press dough in pan.
  • 2 Bake 15 to 18 minutes or until edges are light brown. Remove from oven; prick crust in several places with a fork. Sprinkle with chips; let stand a few minutes or until chips are softened, then spread with a knife. Sprinkle crushed candies over melted chocolate.
  • 3 Cool completely; lift bars from pan. For squares, cut into 4 rows by 4 rows.

Expert Tips

To remove bars easily from pan, be sure to overlap one end of pan with cooking parchment paper.

For a decadent dessert, warm bars slightly, then serve with a scoop of ice cream drizzled with hot fudge topping.

Nutrition Information

No nutrition information available for this recipe
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