
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
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Preheat your oven to 350-degrees.
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Soften your butter and then cream it with the 1-1/2 cups of allulose sweetener and egg in your mixing bowl.
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Add the finely chopped chocolate mint to the mixture next and beat in.
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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.
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Pour into a greased baking pan approximately 10½ “ x 7" x 1½.”
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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.
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Allow to cool in the pan for about seven minutes before scoring.
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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.
ENJOY!
Mint chocolate and peanut butter are favorites of my son. I don’t know if he’d like those flavors combined.
I just want to reach in and grab 2 or 3 piece and go hide someplace and eat them. My favorite chocolate, mint and peanut butter………….. OMG Sounds easy enough that even I could make this 🙂