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!
Gotta Love the time change
I realized I haven’t posted anything personal in awhile so time to update you. The Blaser family survived a very mild winter and we got through without any crazy illnesses! I mean besides the normal winter stomach flu and minor colds, I can officially mark us safe from the Coronavirus! Ok in all seriousness, the hype about this one is crazy! It’s a damn cold!
This spring forward time change is my favorite, but does kick my arse! I am hoping the 60 degree days are here to stay. So cmon mother nature, don’t screw with us and banish the white death for another year!
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.
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 9×13 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.
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.
- 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.
Mint Chocolate Chess bars
- Stand mixer with paddle attachment
- Electric hand mixer
- Home Decor
- Measuring cups and spoons
- 9x13 cake pan
- Non-stick cooking spray
- 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 tsp peppermint extract
- green gel food coloring
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.
Fun fact of the day!
For all you Barbie lovers out there, Barbie’s full name is Barbara Millicent Roberts!
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