Fudge Mint Bars Allergy-Free Recipe that will please anyone!
Fudge Mint Bars Allergy-Free
Every year on the 4th of July my family would go over to friend’s house that had a pool. Mom would make Fudge Mint Bars. One year she didn’t. The following year she was told that we weren’t welcome if we didn’t have Fudge Mint Bars in hand! We always brought two dishes to share with the group. Had to bring a dip that I made was 7 Layer Dip (South of the Boarder Dip).
The key is using a good Gluten Free Flour. Red Mill is here shown in the picture – it worked well. I have since switched to use King Arthur’s for all my baking. Red Mill is still good – but I have better baking results with King Arthur’s.
Baking is an art
This is the base to the fudge mint bars. It’s a thin cake like consistency but is moist and chewy almost like a brownie. The pan it’s in is called a jelly roll pan. It’s only about an inch or so deep. If you don’t have a jelly roll pan that’s ok to use a 9 x 13 – just know it will be more cake looking and less brownie looking.
Licking the spoon …
As a kid I loved watching mom make this dessert, knowing how good it would taste when she was done with the baking. Often, she would let me lick the spoon when I was young. Ok, I still get to do that now! I loved watching her put these layers together knowing what the result would be – something just delicious! With that green it could even be a wonderful St. Paddy’s Day Desert!
Seeing the Mint Green layer peek out from under the chocolate frosting is great. The key to this desert is letting it be in the refrigerator so it will set up properly. That will take the longest – time to set up properly. Once it is set, you can cut them.
Once the fudge mint bars have set up properly in the refrigerator take it out and cut them! Usually do 2-inch squares. They don’t need to be big because the flavor is so rich! This is a dessert that everyone will enjoy.
This is a wonderful treat I grew up with having at our 4th of July BBQ's. Many people have requested this recipe over the years! This is just the right blend of chocolate and mint.
- 1 Cup Sugar
- 1/2 Cup butter (plant-based)
- 4 each Eggs (Egg Substitute)
- 1 Cup Gluten Free Flour
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla (Make sure it's gluten free!)
- 16 oz Hershey's Chocolate Syrup
- 2 Cups powder sugar Also called Confectioners Sugar
- 1/2 Cup butter (plant-based) Melted
- 1/2 teaspoon Peppermint Extract (Make sure it's gluten free!)
- 2 Tablespoons Milk (Non-Dairy Milk)
- Green Food Coloring To Color Desired
- 1 Cup Semi-Sweet Chocolate Chips
- 6 Tablespoons butter (plant-based)
Pre-heat your oven.
Cream your butter and sugar.
Add in eggs.
Add in all other dry ingredients.
Add in other wet ingredients: Vanilla and Chocolate Syrup.
Put into a GREASED 11 x 16 or 9 x 13 pan.
Bake at 350 for 20-25 minutes
Let cool completely.
Mix all ingredients together. Put as much or as little green food coloring in as you like.
Spread over cooled cake layer.
Let set. Can put in fridge to speed up setting process.
Melt chocolate chips and butter together. You can heat in microwave or over the stove.
Stir until well blended.
Spread over green layer.
Refrigerate at least 1 hour before serving.
If using an 11 x 16 pan you may want to double the Mint Frosting layer.
You can make this the day before you want to serve it, so it's set nicely. Keep in the refrigerator!