These are based on “Chocolate Fantasy Bars”, a recipe from the Eagle Brand website. That recipe included nuts (which I left out) and only vanilla extract. At first I thought these seemed a bit dry but later on they were fine. The ‘crust’ would go together quickly in a stand mixer but I did it by hand with a pastry blender and it only took a few minutes.
With the mint extract they have a taste very similar to Girl Scout ‘Thin Mint’ cookies. You could add another ¼ or ½ teaspoon extract for a stronger flavor but I was happy with 1-1/2 teaspoons.
Chocolate-Mint Fantasy Bars
1 box chocolate cake mix (I've used Devils Food and dark chocolate fudge)
1/3 cup vegetable oil
1 egg
1 cup semisweet chocolate chips
1 can Eagle Brand sweetened condensed milk -- fat-free works great
dash of salt
1 tsp. vanilla
1-1/2 tsps mint (not peppermint) extract
Beat the cake mix, oil, and egg until crumbly; reserve 1 cup of this mixture. Firmly press remaining mixture into bottom of a 9x13 pan.
Melt chocolate chips with Eagle Brand; stir in salt, vanilla, and mint extract. Pour over crust in pan; top with reserved crumb mixture and lightly press crumbs into the chocolate / condensed milk layer. Bake 25-30 min. at 350 degrees or unti the edges are firm. Cool completely before cutting into bars. Yield of course depends on how small or large the cut bars are … I cut them small so can get 50 or more.
With the mint extract they have a taste very similar to Girl Scout ‘Thin Mint’ cookies. You could add another ¼ or ½ teaspoon extract for a stronger flavor but I was happy with 1-1/2 teaspoons.
Chocolate-Mint Fantasy Bars
1 box chocolate cake mix (I've used Devils Food and dark chocolate fudge)
1/3 cup vegetable oil
1 egg
1 cup semisweet chocolate chips
1 can Eagle Brand sweetened condensed milk -- fat-free works great
dash of salt
1 tsp. vanilla
1-1/2 tsps mint (not peppermint) extract
Beat the cake mix, oil, and egg until crumbly; reserve 1 cup of this mixture. Firmly press remaining mixture into bottom of a 9x13 pan.
Melt chocolate chips with Eagle Brand; stir in salt, vanilla, and mint extract. Pour over crust in pan; top with reserved crumb mixture and lightly press crumbs into the chocolate / condensed milk layer. Bake 25-30 min. at 350 degrees or unti the edges are firm. Cool completely before cutting into bars. Yield of course depends on how small or large the cut bars are … I cut them small so can get 50 or more.
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