Yield: 24 bars
A minty buttercream gets sandwiched between two layers of chocolate goodness: a chewy brownie and a rich ganache. The crème de menthe gives the buttercream the perfect hint of holiday green.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
These were great. I made them for Thanksgiving, and everyone loved them (especially the kids). Be aware that the peppermint pieces will melt and turn into goo if you store these in a sealed container after assembly. (We still ate them and they tasted fine, but they were much less attracticve.) If I did this again, I would either not put the peppermint pieces on the whole batch or I would immediately freeze the uneaten portion - I imagine the peppermint would stay intact better if frozen.
These are so festive and completely delicious! I made them for a Christmas party and they flew off the plate. They do take time but it is so worth it.
Made these for a Christmas party tonight. I thought the taste and different textures were wonderful together. To answer a previous comment, I think you could definitely bake the brownies one day and complete the icing and ganache the next.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?