Try this Chocolate Mint Parfait Bars recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350?. Grease 15 x 10" baking pan. In large bowl, combine cake mix, 1/3 cup butter and egg. Beat at low speed until crumbly. Press evenly in bottom of greased pan. Bake for 10 minutes. Cool completely. In a large bowl, dissolve gelatin in boiling water; cool slightly. Add 2 cups of the powdered sugar; blend well. Add 1/2 cup butter, shortening, peppermint extract and food color. Beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread filling evenly over cooled base. In small saucepan over low heat, melt frosting ingredients: chocolate chips and 3 T. butter. Stir constantly until well blended. Spoon frosting evenly over filling, carefully spreading to cover. Refrigerate until firm. Cut into bars. Let stand at room temperature about 20 minutes before serving. Store any remaining bars in refrigerator. Makes 48 bars. Recipe by: 1982 Pillsbury Bake-Off Contest Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Sep 7, 1998,
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 12 | ||
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Calories: 311 | ||
Calories from Fat: 233 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 65.4mg | 20 % | |
Sodium 129.1mg | 4 % | |
Potassium 62.7mg | 2 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 17.9g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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