March 17, 2015

Midnight Mint Bars

Yum
On the Menu Today~
Midnight Mint Bars~
Perfect to share at Midnight or Anytime 


Midnight Mint Bars~
The first time I looked through the cookbook
"Treasury of Home Cooking by Jean Pare' Volume 3"
"Delicious Desserts"
I have wanted to make these delicious sounding bars.




Who is Jean Pare'?
Jean Pare' is from the small-town of Vermilion, Alberta where
Jean was a caterer from 1963 until her first cookbook was published in 1981.
She operated her catering business from her home kitchen and
became known as the caterer "Who Can handle it"


Jean Pare' created the Company's Coming Series because
of the outpouring of requests for her recipes.
April of  1981 marked the debut of "150 Delicious Squares"
first in the Company's Coming Cookbook Series.
The Company's Company Series would soon become
Canada's most popular Cookbook Series.
Jean Pare' has since retired after 30 years and
30 million books.

Learn more about Jean Pare' and to find out how
she left an abusive relationship, pitched a tent and
called it home for her and her children.
Truly a remarkable woman.
Jean Pare': An Appetite for Life


Midnight Mint Bars are a mint version of the
Canadian favorite Nanaimo Bars,
which are a no-bake, three-layer bar.
Nanaimo are delicious and so are these
Midnight Mint Bars~


Nanaimo Bars are a traditional Canadian favorite.
No one is sure of its origin,
but it's believed to be named
after the city of Nanaimo,
located in the Western-most
Province of British Columbia.


Midnight Mint Bars.....

I can envision myself sneaking into the kitchen at midnight...
Quietly opening the refrigerator door....
Carefully taking out the pan of Midnight Mint Bars with one hand...
Grabbing the gallon of milk with the other....
Letting the refrigerator door quietly close shut....
Ever so quietly setting the pan and milk on the kitchen table...

Slowing opening up the silverware drawer...
Taking out a knife and a fork...
Slowly opening the cupboard door....
Quickly taking out a glass and shutting the door again...
Carefully cutting a big square of a Midnight Mint Bar...
Grabbing the fork...
Lifting the big piece out of the pan...
Placing the big square on the table...
Not even bothering with a plate....
Cutting a big piece with my fork...
Pouring a glass of milk...and....
With my eyes closed...
Taking a big bite....
Heaven~ Pure Heaven~


This recipe proves once again that
Chocolate and Mint were meant for each other...



Midnight Mint Bars

Ingredients
  • First Layer
  • 1/2 cup butter
  • 1/3 cup cocoa
  • 1/4 cup sugar
  • 1 egg, beaten
  • 1 3/4 cups graham cracker crumbs, (about 24 squares)
  • 3/4 cup flaked coconut
  • 1/2 cup finely chopped walnuts
  • Second Layer
  • 1/3 cup butter, softened
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 teaspoon peppermint extract
  • green food coloring optional
  • Third Layer
  • 2/3 cup semisweet chocolate chips
  • 2 tablespoons butter
Cooking Directions
  1. Directions for First Layer:
  2. In a heavy saucepan, heat the butter, cocoa and sugar over low heat until sugar is dissolved, stirring often. *Watch How to Temper Eggs Below*
  3. Remove from the heat.
  4. Stir a small amount of hot mixture into egg.
  5. Return all to the pan.
  6. Cook and stir until mixture coats the back of a metal spoon and reaches 160°
  7. Remove from heat.
  8. Stir in the cracker crumbs, coconut and walnuts.
  9. Press into a buttered 9-inch square pan. Set aside.
  10. Directions for Second Layer:
  11. In a small mixing bowl, beat the butter, confectioners' sugar, milk and extract until smooth. Tint with green food coloring if desired.
  12. Spread evenly over bottom layer. Set aside.
  13. Directions for Third Layer:
  14. In a heavy saucepan, melt chocolate chips and butter over low heat until blended and smooth stirring often, remove from heat, cool to room temperature, about 10 minutes. Spread evenly over filling.
  15. Cover and refrigerate until set, about 1 hour.
  16. Cut into bars. Store in refrigerator.

Mint, Bars, EggsCoconut, Chocolate

This recipe calls for Tempering Eggs~
Watch this video to learn how.




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