• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sweet Tooth and Sass

  • Home
  • All Recipes
  • Privacy Policy
  • About me
  • Contact
menu icon
go to homepage
  • Home
  • All Recipes
  • Privacy Policy
  • About me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • All Recipes
    • Privacy Policy
    • About me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Brownies and Bars

    Mint Chocolate Chess Bars

    March 9, 2020 by Carrie Leave a Comment

    FacebookTweetPin
    Jump to Recipe Print Recipe

    Whether you are a Guinness beer drinker or a Jameson Irish whisky person, these mint chocolate chess bars can be eaten drunk or sober on St. Patty's Day. They are a hybrid of a dark chocolate cake that becomes a cookie when baked and then layered with a flaky mint cream cheese top. Each bite reminded me of a Girl Scout thin mint cookie! So Yummy! I went outside of the traditional chess bar box and made mine more festive. So please enjoy!

    Other bar recipes to take a gander at include my pecan pie bars  and cinnamon pecan bars.

    mint chocolate chess bars

    Mint chocolate chess bars

    Chess bars aka gooey butter cake are a southern tradition and was first seen in a pie. However, variations have been made over time. Bars have a cake like bottom and a cream cheese and powdered sugar top. 

    I chose the mint chocolate top with a chocolate cake like bottom to be made for St. Patty's day celebration. They turned out great and I have had requests to do these bars again!

    How to make Mint Chocolate Chess bars

    With the time change, I wanted to make something simple this past weekend. So making chess bars was just the ticket. When I saw them come out of the oven, I was a little nervous that they looked so cracked and flaky, but that is how they are supposed to look! So thank you little baby Jesus that I made another amazing hybrid dessert. It is traditionally a Southern dessert, but this midwestern girl loves them too. 

    mint chocolate chess bars

    The cookie like bottom

    With either a stand mixer with paddle attachment or an electric hand mixer, combine the Duncan Hine's Dark Chocolate cake mix  1 stick of softened butter and 1 egg. Blend until your batter is the consistency of play-doh. Press to the bottom of your 9x13 cake pan. Set aside.

    Mint cheesecake layer

    With your electric mixer, blend softened cream cheese, confectioner's sugar and peppermint extract until smooth. Add eggs, one at a time, mixing well after each addition. Lastly, add in your Wilton Green gel food coloring to get your desired color. 

    Bake at 350 degrees for 10 minutes. Turn oven temp down to 325 degrees and bake for an additional 45-50 minutes. Top will be cracked, flaky and golden brown. Filling will be set. Cut bars and let cool. Serve and Enjoy. 

    mint chocolate chess bars

    How to store chess bars?

    Chess bars do well at room temperature in an airtight container for 3 days. In the refrigerator for 5-7 days. 

    Recipe Variations

    • Lemon chess bars: add the zest and juice of a lemon to the cream cheese mixture and omit the vanilla extract.
    •  Strawberry Chess bars: Use a strawberry cake mix and a 1 cup of diced strawberries to the crust.

    Bar recipes

    • Easy cornflake bars
    • Cheerios bars
    • Million dollar bars
    mint chocolate chess bars

    Mint Chocolate Chess bars

    These chess bars are a chocolate cookie bottom with a mint cream cheese flaky layer. Perfect for a St. Patty's Day treat!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 55 mins
    Total Time 1 hr 15 mins
    Course Kitchen
    Cuisine American
    Servings 12 people
    Calories 468 kcal

    Equipment

    • Stand mixer with paddle attachment
    • Electric hand mixer
    • Home Decor
    • Measuring cups and spoons
    • 9x13 cake pan
    • Non-stick cooking spray
    • spatula

    Ingredients
      

    • 1 box Duncan Hine's dark chocolate cake mix
    • 1 cup unsalted butter, softened
    • 3 large eggs
    • 1 8oz cream cheese softened
    • 4 cups confectioner's sugar
    • 2 teaspoon peppermint extract
    • green gel food coloring

    Instructions
     

    Mint Chocolate chess bars

    • Preheat oven to 350°. Spray 9x13 cake pan with non-stick spray. Set aside.
    • Using your stand mixer with paddle attachment, combine cake mix, softened butter and 1 egg. Mixture will have consistency of play-doh. Press into the bottom of the 9x13 pan.
    • Using your electric mixer on medium speed, cream together the cream cheese, peppermint extract, and confectioner's sugar until smooth and well-blended. Add eggs one at a time, mixing well after each addition. Lastly, add in the green gel food coloring until you get the color you desire.
    • Pour mixture over the crust in the pan. Bake at 350° for 10 minutes. Turn oven down to 325° and bake for an additional 45-50 minutes (oven temps vary). Bars are done when there is browning and cracking on top and filling is set.

    Nutrition

    Serving: 12peopleCalories: 468kcalCarbohydrates: 66gProtein: 4gFat: 22gSaturated Fat: 11gCholesterol: 93mgSodium: 320mgPotassium: 143mgFiber: 1gSugar: 53gVitamin A: 549IUCalcium: 66mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Fun fact of the day!

    For all you Barbie lovers out there, Barbie's full name is Barbara Millicent Roberts!

    Recommended Products

    This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    « Hummingbird Cannoli's
    Lucky Charms ice cream cupcakes »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    About me Carrie Blaser

    Hi my name is Carrie. I am just a sassy girl from the midwest that has a sweet tooth for any type of dessert. I grew up in the kitchen and remember making my sister scrambled eggs at 8 years old. But I really fell in love with baking when I made my first Betty Crocker cake out of the box. I like to think that I have come a long way since then!

    more about me

    Newsletter

    Follow me

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme