A cool mint cream layer sits between two glossy chocolate layers in these refrigerator-set chocolate mint squares. About 48 pieces.
Simple steps and a make-ahead option make this a handy addition to a cookie and bar dessert tray.
Helpful Tips
- Use pure peppermint extract sparingly; it is strong, so measure carefully.
- Keep the squares refrigerated so the soft mint center stays neat when cut.
- Lift the slab with the foil and use a warm, dry knife for cleaner squares.
THE RECIPE
Chocolate Mint Squares
Prep20 min
BakeNo bake
TotalAbout 1 hr, plus chilling
YieldAbout 48 pieces
Ingredients
Instructions
- Line an 8-inch square pan with foil, letting the foil extend over the edges.
- Melt the butter in a small saucepan over low heat. Stir in the cocoa until smooth, then remove from the heat. Add 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Return to low heat and stir constantly until glossy. Spread half of the chocolate mixture in the prepared pan and refrigerate.
- Make the mint layer: blend the cream cheese, 2 cups powdered sugar, 1/2 teaspoon vanilla, mint extract, and green food coloring until smooth. If needed, add the optional milk a teaspoon at a time until spreadable. Spread over the chilled chocolate layer and refrigerate for 10 minutes.
- Stir the remaining 1 teaspoon milk into the remaining chocolate mixture and warm over low heat until smooth. Quickly spread it over the mint layer.
- Refrigerate until firm. Lift the candy from the pan using the foil, peel away the foil, and cut into squares. Store covered in the refrigerator.
Frequently Asked Questions
Do these chocolate mint squares need to be baked?
No. The layered candy sets in the refrigerator.
How should I store them?
Keep the squares in a tightly covered container in the refrigerator.
Recipe adapted from the vintage cookbook pages supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.