This last St. Patricks day I was searching for a new dessert that was either literally green or had a minty component to it. And thats about as far as our St. Patricks Day celebration goes in our family. Luckily I have Pinterest in my life and luckily there was a plethora of both green and minty desserts for the making. Thats when I stumbled across a dessert from Picky Palate, whose website is full of delicious food for the making. I read the recipe she had made for Minty Gooey Cake Bars and almost fell out of my seat. Holy decadent!! I almost got a cavity just reading the ingredients. That being said I knew it was going to be a winner of a recipe and one that I HAD to make for our upcoming St. Patricks Day. And of course I had to make it a bit early just to be sure that it was delicious….
Spoiler alert...this recipe is flipping amazing and is being filed away in my go to, need to impress, having a sugar craving, make more than on St. Patricks day file. The plate was devoured in a matter of minutes and not without serving up a big glass of ice cold milk with each bar. Delish!!
Minty Gooey Cake Bars
from Picky Palate
1 box yellow cake mix
1stick softened butter
1 large egg
1 cup chocolate chips
1 cup Andes mint pieces
1 small can sweetened condensed milk
20 girl scout thin mint cookies, or Grasshopper cookies, broken into pieces
Preheat oven to 350 degrees and line a 9x13 inch baking dish with no stick cooking spray. Place cake mix, butter and egg into a large bowl; mix until dough forms. Press dough into bottom of prepared baking dish. Top evenly with chocolate chips and Andes mints. Drizzle sweetened milk over the top and top with broken pieces of mint cookies.
Bake for 30-35 minutes, until baked through. Immediately after removing from the oven, take a plastic knife around edges of pan to loosen. :et cool completely cool before cutting into squares.