Fudge Mint Bars Gluten-Dairy-Egg-Free are easy to make, you just need time to bake and cool the layers.
Fudge Mint Bars Gluten-Dairy-Egg-Free
The fudge mint bars are a huge thing in our house every 4th of July! As a kid I grew up eating this – little did I know I was allergic to eggs, dairy, and gluten! I sure did love these. My mom would make them and take them to an annual 4th of July Party we went to every year – food, pool, trivial pursuit, and fireworks – what more could you want?!
Here is a version of these Fudge Mint Bars that are gluten-free. You can make them with duck eggs, and they will turn out so yummy! You can also use egg substitute for this recipe as well. Use plant-based butter for you butter substitute. For chocolate I use Hershey’s Chocolate Syrup in the can for this recipe. Just make sure you are NOT using milk chocolate because it will have milk in it.
These are a must-have item this time of year!
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!