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32 servings, 1 bar (33 g) each
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For easy removal of dessert from pan before cutting into bars, line empty pan with foil or parchment paper, with ends of foil extending over sides. Then, use the foil handles to remove chilled dessert from pan before cutting into bars.
Blend 3 Tbsp. coffee-flavoured liqueur with 2 tsp. Maxwell House Coffee granules. Substitute this for the 3 Tbsp. milk used to prepare custard layer.
Prepare as directed, adding 1/2 tsp. peppermint extract and a few drops green or red food colouring to filling with butter.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Gravely disike these
So easy to make. I double the recipe and make one plain and one mint.
The middle Custard was barely enough at all, and the butter to chocolate chip ratio for the top layer didn't exactly work out the greatest. I just used my mothers old chocolate chips and shortening melted over a double boiler instead.