Ever since I was invited to participate in Lang’s Chocolates #Keystonepantry #Alluloserecipe challenge, I have been dreaming of all sorts of recipes that could outdo my previous efforts like these Double Chocolate-Mint Bars. Being a chocolate fiend, I decided to invent one using fresh chocolate mint that really delivers a beautiful touch to compliment the chocolate flavor. To further make it special, I contrasted the chocolate with white chocolate chips and topped with sparingly with peanut frosting.
**Disclaimer: This post has been compensated through a free product (s) or monetary payment. Opinions are solely mine. All links are “no-follow” links.**
Chocolate-mint is one of the herbs that I grow in my yard that the local wildlife leaves alone for some strange reason. If you love a peppermint taste, this is such an easy herb to grow for your recipes. In fact, it is an invasive plant for how it spreads. For some odd reason, ripping a leave releases a chocolate mint scent but in reality I find this herb has more of a peppermint quality to it for baking. When I used it in this Double Chocolate-Mint Bars recipe with the amount of this herb I added, it reminded me of the taste of a chocolate-covered peppermint patty candy.
I wasn’t sure if I was going to ice these Double Chocolate-Mint Bars, but finally decided on topping with just with a dab of peanut butter frosting. The peanuts gave the chocolate with mint taste a nice twist with the way all the ingredients in this allulose sweetened bars came together.
The next time that you’re in the mood to bake, I hope that you’ll be tempted to give my recipe a try because it a great way to enjoy chocolate on a few different levels.
To learn more about the benefits of this rare natural sweetener of allulose that you may not be familiar with, I highly recommend a visit to Lang’s Chocolates and their exciting Keystone Pantry products. You can also connect with them on Facebook and Instagram. #Keystonepantry #Alluloserecipe
You may also want to try my other entries I created for Lang’s Chocolate Keystone Pantry Allulose Recipe Challenge with my Carrot Bars with Molasses-Coconut Frosting, Sweet and Spicy Oven Hash, Cocoa-Meringue Bars, and Champion Chili recipes.
Double Chocolate-Mint Bars
- 1 cup of flour
- ½ cups of unsweetened cocoa
- ½ cups of milk
- ½ cups of fresh chocolate mint leaves finely chopped
- 1 large egg
- 1-1/2 cups of Keystone Pantry Allulose Natural Rare Sugar Sweetener
- 1 cup of white chocolate chips
- ½ cups of canola oil
- 1/8 teaspoon of salt
- 1 teaspoon of vanilla extra
- ½ teaspoons of baking powder leveled
Preheat your oven to 350-degrees.
Soften your butter and then cream it with the 1-1/2 cups of allulose sweetener and egg in your mixing bowl.
Add the finely chopped chocolate mint to the mixture next and beat in.
Sift the flour, baking powder, and salt together before slowly combining into your mixing bowl with the creamed ingredients and alternating with the milk and extract.
Pour into a greased baking pan approximately 10½ “ x 7" x 1½.”
Bake in a 350-degree oven for about 15 minutes, depending on how your oven is regulated until testing with a toothpick to see if anything sticks.
Allow to cool in the pan for about seven minutes before scoring.
Frost when completely cool.
Peanut Frosting: 2 cups sifted confectioners’ sugar, 3 tablespoons softened butter, 2 tablespoons milk, 1 tablespoon creamy peanut butter, 1 teaspoon of vanilla extract
To Prepare the Peanut Frosting:
Beat the softened butter with the confectioners’ sugar, milk, vanilla and peanut butter until it is fit to spread.
If the mixture is too stiff, add a pinch more milk.
Spread on the cooled bars.