Zutaten für Really Good Chocolate Mint Parfait Bars
- Chocolate Cake Mix
- 1 ½ cups (3 sticks) unsalted butter, softened
- 2 large eggs
- 1 packet (1 envelope) unflavored gelatin
- ½ cup boiling water
- 4 cups powdered sugar
- ¼ cup shortening
- 1 teaspoon peppermint extract
- 2-4 drops green food coloring
- Semi Sweet Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Really Good Chocolate Mint Parfait Bars? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Really Good Chocolate Mint Parfait Bars
- Preheat oven to 350°F (175°C). Grease a 15x10x1-inch jelly roll pan.
- In a large bowl, combine cake mix, 1 cup (2 sticks) softened butter, and 2 large eggs. Mix on low speed until crumbly.
- Press the crumbly mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes at 350°F (175°C).
- Let the base cool completely.
- In a small bowl, sprinkle 1 packet (1 envelope) unflavored gelatin over ½ cup boiling water. Stir until dissolved. Let cool slightly.
- In a large bowl, combine the cooled gelatin mixture, 4 cups powdered sugar, ½ cup (1 stick) softened butter, ¼ cup shortening, 1 teaspoon peppermint extract, and 2-4 drops green food coloring. Beat on medium speed for 1 minute, or until smooth and creamy.
- Spread the filling evenly over the cooled cake base.
- In a small saucepan over low heat, melt 12 ounces of chocolate chips and 3 tablespoons butter, stirring constantly until smooth.
- Pour the melted chocolate frosting over the mint filling and spread evenly.
- Refrigerate for at least 4 hours, or until firm.
- Remove from refrigerator 20 minutes before cutting into bars for easier serving. Store remaining bars in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
63g
Fat
20g
Carbs
6g
