Triple Layer Mint Bars Recipe
Ingredients
| Butter | 180 Milliliter | |
| Granulated Sugar | 60 Milliliter | |
| Egg | 1 | |
| Cocoa powder | 60 Milliliter | |
| Graham cracker crumbs | 500 Milliliter | |
| Coconut | 250 Milliliter, shredded | |
| 125 ml walnut pieces | ||
| Milk | 45 Milliliter | |
| Mint extract | 10 Milliliter | |
| 30 ml instant vanilla pudding powder | ||
| Confectioner’s sugar | 500 Milliliter, sifted | |
| 120 g semi-sweet chocolate | ||
| Oil | 5 Milliliter | |
Directions
GETTING READY
1) Use a double boiler to blend 1/2 cup (125 ml) butter, sugar, egg and cocoa powder into a thick sauce.
2) Stir in cracker crumbs, coconut and nuts after removing from heat. Combine all together.
MAKING
3) Use a buttered 9" x 9" (23 x 23 cm) cake pan to spread the mixture.
4) In a bowl, add remaining butter and cream. Pour in milk, mint extract and pudding powder combine.
5) Fold in confectioners' sugar and blend.
6) Spread the mixture over the mixture.
7) In a bowl, add chocolate and melt. Add oil to it and drizzle over the cake.
8) Place inside refrigerator to chill for an hour.
SERVING
9) Slice the cake before serving.
1) Use a double boiler to blend 1/2 cup (125 ml) butter, sugar, egg and cocoa powder into a thick sauce.
2) Stir in cracker crumbs, coconut and nuts after removing from heat. Combine all together.
MAKING
3) Use a buttered 9" x 9" (23 x 23 cm) cake pan to spread the mixture.
4) In a bowl, add remaining butter and cream. Pour in milk, mint extract and pudding powder combine.
5) Fold in confectioners' sugar and blend.
6) Spread the mixture over the mixture.
7) In a bowl, add chocolate and melt. Add oil to it and drizzle over the cake.
8) Place inside refrigerator to chill for an hour.
SERVING
9) Slice the cake before serving.
Chef
