chocolate-mint swirl bars


If you share my affinity for the smooth blend of mint and chocolate found in Andes Crème de Menthe Thins, these chocolate-mint swirl bars will entice you. A fluffy base layer of chocolate cake meets a refreshing peppermint layer, and a semisweet chocolate swirl adds a mouth-watering final touch. Chilling the bars after adding the mint layer and chocolate swirl helps the layers set completely – bring to room temperature five minutes before serving.

Chocolate-Mint Swirl Bars
Adapted from Cooking Light
Cake Layer
3/4 cup sugar
1 cup flour
1/2 tsp baking soda
pinch of salt
1/2 cup water
1/4 cup unsalted butter
2 Tbsp oil
2 Tbsp unsweetened cocoa
1 large egg
1/4 cup low-fat buttermilk
1/2 tsp vanilla extract

Mint Layer
1 1/2 cups powdered sugar
1 Tbsp unsalted butter, melted
1 1/2 Tbsp low-fat milk
1/4 tsp peppermint extract
2 drops green food coloring

Chocolate Swirl
3/4 cup semisweet chocolate chips
3 Tbsp unsalted butter

Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together sugar, flour, baking soda, and salt in a medium bowl. Combine water, butter, oil, and cocoa in a saucepan over medium heat and bring to a boil, stirring to combine as the butter melts. Remove from heat and pour over flour mixture, stirring to combine.

Lightly beat egg in a small bowl; whisk in buttermilk and vanilla. Pour into chocolate batter and mix with a spatula until combined. Pour batter into prepared pan and bake for about 15 minutes, until cake begins to pull away from edges of pan and springs back to the touch. Remove from oven to cool completely in pan on a wire rack.

For the mint layer, combine powdered sugar, melted butter, milk, peppermint, and food coloring in a medium bowl; beat with an electric hand mixer until smooth. Spread evenly over cooled cake; chill for 30 minutes in the refrigerator or until set. For the chocolate swirl, melt the chocolate chips and butter in a small saucepan over low heat, stirring to combine. Let stand two minutes; dollop chocolate over mint layer and swirl together with a knife or wooden skewer. Chill for 30 minutes in the refrigerator or until set.

Just before cutting into bars, move pan to the freezer and chill for 10 minutes; cut into squares with a sharp knife. Arrange bars on a platter and store in the refrigerator until ready to serve. Store leftovers in an airtight container in the refrigerator up to 2 days.

Yield – 20 bars (serving size: 1 bar)
Calories – 188
Carbs – 27

  1. Laura, I can’t keep up with all these delicious desserts. These chocolate mint swirl bars look absolutely decadent. They are displayed beautifully.
    I must try them after we finish eating the pumpkin chocolate chip bars.
    Scrumptious! Papa wants more of the same.

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