After Dinner Mint Triangles

This cool and creamy dessert is the perfect way to end a meal.

Ingredients

    Crust
  • 2 pkg (10 oz/283 g each) fudge–covered mint cookies
  • ½ cup (125 mL) butter (1 stick)
  • 1 ¼ cups (300 mL) semi-sweet chocolate morsels
    Filling and Topping
  • 10 oz (300 g) almond bark, broken into squares, or confectioner's coating candy melts
  • 1 pkg (8 oz/250 g) cream cheese, softened
  • 1 tsp (5 mL) peppermint extract
  • 6 drops green food coloring
  • ¼ cup (50 mL) semi-sweet chocolate morsels

Directions

  1. For crust, place half of the cookies in a large resealable plastic bag; crush into very fine crumbs using flat end of Meat Tenderizer. Place the crumbs into a Stainless (4–qt./4-L) Mixing Bowl; repeat with the remaining cookies. Place the butter and chocolate morsels in the Small Batter Bowl; microwave, uncovered, on HIGH 1–½ minutes or until the butter is melted. Stir until smooth. Add the chocolate mixture to the crumbs; mix until all the crumbs are moistened. Spread evenly over Medium Sheet Pan; using your hands, firmly pack the mixture evenly into the pan. Place in the freezer for at least 10 minutes.

  2. Meanwhile, for the filling, place the almond bark into a Large Micro-Cooker®. Microwave, uncovered, on HIGH for 2–3 minutes, stirring every 30 seconds with the Classic Scraper until the bark is mostly melted. Remove from the microwave and stir until smooth. Using a Stainless Whisk, whisk the cream cheese in the Stainless (2-qt./2-L) Mixing Bowl until smooth. Whisk in the extract and food coloring until smooth. Add the bark; whisk well. Spread the filling over the crust and set aside.

  3. Place the remaining chocolate morsels into a (1-cup/250-mL) Prep Bowl; microwave, uncovered, on HIGH 30––45 seconds or until melted, stirring every 15 seconds. Fill the Chocolate Drizzler and drizzle chocolate over the filling. Let stand until the chocolate is firm. Cut the dessert into 16 rectangles (four rows of four rectangles each). Cut in half diagonally to make 32 triangles.

Yield:

  • 32  servings of 2 triangles

Nutrients per serving:

Calories 480, Total Fat 31 g, Saturated Fat 16 g, Cholesterol 30 mg, Carbohydrate 49 g, Protein 4 g, Sodium 170 mg, Fiber 2 g

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