Dangerously Good Chocolate Mint Meltaways

It’s true….these Chocolate Mint Meltaways should come with a warning. They’re that good!

Have you ever noticed that the best looking cookies are not always the best tasting cookies? This is especially true when it comes to Christmas cookies. That adorably decorated sugar cookie might look like it should be on the cover of a fancy food magazine, but it can be dry as dust with little flavor save the traces of food colorings used to tint the frosting. No thanks!

So, when I discover a pretty cookie or bar that actually has awesome flavor and texture, it makes the “A” list and goes into my recipe file to make every year. I wheedled this recipe out of my friend Janet, and she said I could share it with all of you. But don’t say you weren’t warned. They truly are addictive!

Chocolate Mint Meltaways
(makes about 6 dozen bars)

Brownie Layer:
1/2 cup butter, softened
1 cup sugar
4 eggs, beaten
1 can (16 ounces) Hershey’s chocolate syrup
1 tsp. vanilla
1/2 tsp. salt
1 cup flour

• Preheat oven to 350°F. Line 13 x 9 baking dish with aluminum foil. Grease foil with a little butter.
• Using mixer, cream butter and sugar in large bowl. Gradually beat in eggs, chocolate syrup, vanilla and salt. Using wooden spoon, stir in flour until just combined.
• Spread mixture in pan and bake 30 minutes. Cool completely.
• Grasping foil, carefully lift brownie layer from pan and invert onto large cutting board. Peel away foil.

Mint Layer:
1/2 cup butter, softened
2 cups confectioners sugar
1 TB  Creme de Menthe liqueur
• Using mixer, cream butter and sugar, then beat in Creme de Menthe.
• Reserve 2 TB mixture, cover and set aside. Spread remaining mixture evenly over cooled brownie layer.

Chocolate Topping:
6 ounces semisweet chocolate chips
6 TB butter

• In heavy saucepan, stir chocolate and butter over low heat until melted. Cool.
• Gently spread chocolate topping over mint layer. Chill until chocolate is set.
• Using large knife and wiping blade frequently, cut into bars about 1 inch by 1 1/2 inches.

Mint Drizzle
Place reserved mint filling in small Ziploc bag and snip a tiny piece from the corner. Drizzle filling over each bar.

Note: Store bars covered, in refrigerator, for best results.

Heather