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Being a chocolate fiend, my Double Chocolate-Mint Bars use 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.
Course: BAKING, Bar Cookies, Desserts
Keyword: #Alluloserecipe, #Keystonepantry, Bar Cookies, 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
  1. Preheat your oven to 350-degrees.
  2. Soften your butter and then cream it with the 1-1/2 cups of allulose sweetener and egg in your mixing bowl.
  3. Add the finely chopped chocolate mint to the mixture next and beat in.
  4. 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.
  5. Pour into a greased baking pan approximately 10½ “ x 7" x 1½.”
  6. 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.
  7. Allow to cool in the pan for about seven minutes before scoring.
  8. Frost when completely cool.
Recipe Notes

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.