Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Chocolate Mint Sticks
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
BROWNIE
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
4 ounces unsweetened chocolate, melted
1 cup unsifted all-purpose flour
3/4 cup chopped pecans or walnuts
FILLING
2 cups confectioners' sugar
4 tablespoons butter or margarine, softened
2 tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring, if desired
GLAZE
2 ounces sweetened chocolate
2 tablespoons butter or margarine
directions
Heat oven to 350 degrees F. Grease a 13-by-9-inch baking pan.
With an electric mixer, cream the butter, granulated sugar, eggs and vanilla until light, 2 minutes. Add the chocolate and mix well. Stop the mixer and fold in the flour then the nuts.
Transfer batter to prepared pan. Bake just until a toothpick inserted in the center comes out clean, 30 minutes. Cool completely.
For the filling, mix all ingredients until smooth. Spread in an even layer over the cooled brownies.
For the glaze, melt chocolate with butter, mixing well. Pour over filling and gently tilt pan so glaze covers the entire surface. Refrigerate until glaze is set, then cut into squares or sticks.
For holiday cookie trays, cut the brownies into small squares and decorate them with holiday finery.
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nutrition data
Nutritional data has not been calculated yet.
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