In honor of my Irish heritage and maiden name, I am dedicating these to my children. My kids love mint and I put this recipe together for St. Patrick's Day a few years back. It turned out better then anticipated. I want to share with others this recipe and hope others enjoy this as much as my family does.
These are sinful and rich little guys! The recipe is very simple to follow with it's detailed instructions. Please feel free to look at my blog here on AR to see step by step how to assemble. It's one of my family's favorite holiday dessert recipes. And now my family looks forward to it every year. This keeps well in the frig for a week and can be frozen for a later time. I hope you like it as much as we do. Please NOTE: the cheesecake part of the recipe doesn't rise but about 1/4 - 1/2 an inch but won't fall flat. It stays the same thickness as when you poured it in. It's thick and creamy but will stay firm after refrigerated. Don't flip out if you think it's suppose to rise because it won't. Read More
These are sinful and rich little guys! The recipe is very simple to follow with it's detailed instructions. Please feel free to look at my blog here on AR to see step by step how to assemble. It's one of my family's favorite holiday dessert recipes. And now my family looks forward to it every year. This keeps well in the frig for a week and can be frozen for a later time. I hope you like it as much as we do. Please NOTE: the cheesecake part of the recipe doesn't rise but about 1/4 - 1/2 an inch but won't fall flat. It stays the same thickness as when you poured it in. It's thick and creamy but will stay firm after refrigerated. Don't flip out if you think it's suppose to rise because it won't. Read More
I made these for an early St. Patrick's day event. They were the first thing to go! Rave reviews all around. Yes the recipe has quite a few steps, but it is well written and thorough. I used chopped Andes mint candies since I couldn't find the dark chocolate and mint chips. I also put a little parchment in the pan to make removing them easier. Thanks mis7up! Read More
As a cheesecake novice, I learned a few things by making this recipe. #1. Mine also puffed during baking & fell in the refrigerator. I read that this is due to overbeating of the eggs causing a "souffle effect." It didn't affect the texture of the finished product, other than the 4 edges remained raised. Next time I will add the eggs as the last ingredient of the batter so as not to overbeat them. #2. There is an art to cutting cheesecake so that the filling doesn't cling to the knife. Use a very thin, sharp blade (steak knife) and dip it into the hot water often to prevent dragging the filling and making messy edges. #3. My grocery store did not have candy flavoring, so I bought peppermint extract. I used 1 tsp. in the batter. They also did not have mint chocolate chips or even mint chocolate candies (Andes)! So I bought dark chocolate chips & white chocolate chips. I colored the white chips with a drop of green coloring in a plastic bag. They somewhat absorbed the color. Pale green mint chips would've been prettier, but this worked fine. Also because of the lack of mint in the topping, I think the batter could've used more than 1 tsp. of peppermint extract to stand up to the strong cheesecake flavor, maybe 1 1/2 tsp. #4. I cut the squares & arranged them on a plate, & then drizzled melted dark chips from the corner of a bag onto each square individually. This prevented smearing the chocolate onto the pale green filling during cutting. LOVE IT! THANKS!!! Read More
This was a yummy recipe. I used much more food coloring than reciped called for. The crust was the best part. I didn't have mint chocolate chips so I used mini chocolate ones and then drizzled melted green chocolate over the top. Everyone thought it was great! Read More
i had so much fun making this!! mine did fall but its probably because i put it in the fridge right after i took it out of the oven instead of letting it cool first. but that was my fault. other then that it came out great & i can see myself making this again. next time i will wait for it to cool before i put it in the fridge. also i put some wax paper down to make it easy for me to get the bars out of the glass pan. they came out so easy!!! Read More
These are sinfully good! Thank you so much for sharing. I goofed the first time I made these and forgot to reserve some of the crust for the topping. I had some leftover thin mint girl scout cookies so I crushed a bunch of those for the topping and mixed with the amount of butter called for in the recipe and yum!!! I also used crushed Andes mints to garnish and melted milk chocolate chips to drizzle over the top. My fiance and I ate them after the 2 hour refiregeration like the recipe called for, and they didnt taste that great. I would suggest letting them completely chill over night before eating because it made a huge difference in the taste and then we couldn't stop eating them!! Read More
Made this today and it was delicious, the only thing I changed was I didn't have the frosting and don't really care for store bought frosting anyway so I subbed it for a home made cream cheese frosting.
4 oz. butter
4 oz cream cheese
2 cups confection sugar
1 tsp. vanilla Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These are sinful and rich little guys! The recipe is very simple to follow with it's detailed instructions. Please feel free to look at my blog here on AR to see step by step how to assemble. It's one of my family's favorite holiday dessert recipes. And now my family looks forward to it every year. This keeps well in the frig for a week and can be frozen for a later time. I hope you like it as much as we do. Please NOTE: the cheesecake part of the recipe doesn't rise but about 1/4 - 1/2 an inch but won't fall flat. It stays the same thickness as when you poured it in. It's thick and creamy but will stay firm after refrigerated. Don't flip out if you think it's suppose to rise because it won't.
I made these for an early St. Patrick's day event. They were the first thing to go! Rave reviews all around. Yes the recipe has quite a few steps, but it is well written and thorough. I used chopped Andes mint candies since I couldn't find the dark chocolate and mint chips. I also put a little parchment in the pan to make removing them easier. Thanks mis7up!
As a cheesecake novice, I learned a few things by making this recipe. #1. Mine also puffed during baking & fell in the refrigerator. I read that this is due to overbeating of the eggs causing a "souffle effect." It didn't affect the texture of the finished product, other than the 4 edges remained raised. Next time I will add the eggs as the last ingredient of the batter so as not to overbeat them. #2. There is an art to cutting cheesecake so that the filling doesn't cling to the knife. Use a very thin, sharp blade (steak knife) and dip it into the hot water often to prevent dragging the filling and making messy edges. #3. My grocery store did not have candy flavoring, so I bought peppermint extract. I used 1 tsp. in the batter. They also did not have mint chocolate chips or even mint chocolate candies (Andes)! So I bought dark chocolate chips & white chocolate chips. I colored the white chips with a drop of green coloring in a plastic bag. They somewhat absorbed the color. Pale green mint chips would've been prettier, but this worked fine. Also because of the lack of mint in the topping, I think the batter could've used more than 1 tsp. of peppermint extract to stand up to the strong cheesecake flavor, maybe 1 1/2 tsp. #4. I cut the squares & arranged them on a plate, & then drizzled melted dark chips from the corner of a bag onto each square individually. This prevented smearing the chocolate onto the pale green filling during cutting. LOVE IT! THANKS!!!
This was a yummy recipe. I used much more food coloring than reciped called for. The crust was the best part. I didn't have mint chocolate chips so I used mini chocolate ones and then drizzled melted green chocolate over the top. Everyone thought it was great!
i had so much fun making this!! mine did fall but its probably because i put it in the fridge right after i took it out of the oven instead of letting it cool first. but that was my fault. other then that it came out great & i can see myself making this again. next time i will wait for it to cool before i put it in the fridge. also i put some wax paper down to make it easy for me to get the bars out of the glass pan. they came out so easy!!!
These are sinfully good! Thank you so much for sharing. I goofed the first time I made these and forgot to reserve some of the crust for the topping. I had some leftover thin mint girl scout cookies so I crushed a bunch of those for the topping and mixed with the amount of butter called for in the recipe and yum!!! I also used crushed Andes mints to garnish and melted milk chocolate chips to drizzle over the top. My fiance and I ate them after the 2 hour refiregeration like the recipe called for, and they didnt taste that great. I would suggest letting them completely chill over night before eating because it made a huge difference in the taste and then we couldn't stop eating them!!
Made this today and it was delicious, the only thing I changed was I didn't have the frosting and don't really care for store bought frosting anyway so I subbed it for a home made cream cheese frosting.
4 oz. butter
4 oz cream cheese
2 cups confection sugar
1 tsp. vanilla
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St. Patrick's Chocolate & Mint Cheesecake Bars
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St. Patrick's Chocolate & Mint Cheesecake Bars
