{"id":150,"date":"2019-10-22T19:46:16","date_gmt":"2019-10-22T19:46:16","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=150"},"modified":"2024-02-09T21:35:52","modified_gmt":"2024-02-09T21:35:52","slug":"chocolate-mint-parfait-bars","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chocolate-mint-parfait-bars\/","title":{"rendered":"Chocolate Mint Parfait Bars"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chocolate Mint Parfait Bars<\/span><\/h2>\n
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Servings: <\/span>48<\/span> bars<\/span><\/span><\/div>\n\n\n\n

<\/span>Equipment<\/span><\/h3>
  • 15"x10" glass baking pan<\/div><\/li>
  • Food mixer<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>

    <\/span>Base<\/span><\/h4>
    • 1<\/span> pkg<\/span> rich chocolate cake mix<\/span><\/li>
    • \u2153<\/span> cup<\/span> butter<\/span> softened<\/span><\/li>
    • 1<\/span> egg<\/span><\/li><\/ul><\/div>

      <\/span>Filling<\/span><\/h4>
      • 1<\/span> envelope<\/span> unflavored gelatin<\/span><\/li>
      • \u00bc<\/span> cup<\/span> boiling water<\/span><\/li>
      • 4<\/span> cups<\/span> powdered sugar<\/span><\/li>
      • \u00bd<\/span> cup<\/span> butter<\/span> softened<\/span><\/li>
      • \u00bd<\/span> cup<\/span> shortening<\/span> (Crisco)<\/span><\/li>
      • \u00bc<\/span> tsp<\/span> peppermint extract<\/span><\/li>
      • 2 to 3<\/span> drops<\/span> green food coloring<\/span><\/li><\/ul><\/div>

        <\/span>Frosting<\/span><\/h4>
        • 12 oz<\/span> pkg<\/span> semi-sweet or dark chocolate chips<\/span> (you may need more)<\/span><\/li>
        • 6<\/span> Tbsp<\/span> butter<\/span><\/li><\/ul><\/div><\/div>\n

          <\/span>Instructions<\/span><\/h3>
          • Heat oven to 350F<\/span><\/div><\/li><\/ul><\/div>

            <\/span>Base<\/span><\/h4>
            • Grease 15×10 inch glass baking pan<\/span><\/div><\/li>
            • In a large bowl, combine all base ingredients at low speed until crumbly<\/span><\/div><\/li>
            • Press in bottom of prepared pan, so the bottom of the pan is covered to uniform depth. (You need some effort to do this.)<\/span><\/div><\/li>
            • Bake at 350F for 10 minutes. Cool. (You can turn off the oven once this step is done.)<\/span><\/div><\/li><\/ul><\/div>

              <\/span>Filling<\/span><\/h4>
              • Dissolve gelatin in boiling water; cool<\/span><\/div><\/li>
              • In a large bowl, combine dissolved gelatin and 2 cups of powdered sugar<\/span><\/div><\/li>
              • Add butter, shortening, peppermint extract and food coloring.<\/span><\/div><\/li>
              • Beat mixture for about 1 minute at medium speed until smooth and creamy.<\/span><\/div><\/li>
              • Blend in the remaining 2 cups of powdered sugar until smooth, and the color is uniform.<\/span><\/div><\/li>
              • Spread filling over the cooled crust. (An offset metal spatula really helps here.)<\/span><\/div><\/li><\/ul><\/div>

                <\/span>Frosting<\/span><\/h4>
                • In a small saucepan, over low heat, combine chocolate chips and butter, stirring constantly, until chocolate melts and there are no lumps remaining.<\/span><\/div><\/li>
                • Spoon frosting evenly over filling, and carefully spread to cover. (Again an offset metal spatula really helps here.)<\/span><\/div><\/li>
                • Chill until firm. Cut into bars.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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                  <\/span>Notes<\/span><\/h3>
                  These bars can be frozen while still in the pan, and they will keep for some time.<\/span>
                  <\/div>\nFor easier cutting, remove from refrigerator\/freezer 20 minutes before serving.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":147,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,618,1598,184],"tags":[],"class_list":["post-150","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-baked","category-bryans-favorites","category-dessert"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2019\/10\/chocolate-mint-parfait-bars.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=150"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/150\/revisions"}],"predecessor-version":[{"id":1743,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/150\/revisions\/1743"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/147"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}