Treat yourself with these homemade Chocolate Mint Bars. They’re the perfect blend of rich chocolate and refreshing mint. Here’s how to make them!
Ingredients
- 1 c. flour
- 1 c. sugar
- 1/2 c. oleo, softened
- 4 eggs
- 1 can chocolate syrup
Baking Instructions
- Mix together and bake in 9 x 13-inch pan at 350° for 25 to 30 minutes.
- Top should spring back when touched lightly; do not overbake.
- Cool completely, then spread with mint layer.
Calorie: 350
Total cooking time: 30 minutes
Difficulty level: Easy
The Chronicles of a Chocolate Mint Bar Disaster
Let’s dive into the time I attempted to make my grandma’s famous **Chocolate Mint Bars**. My kitchen, which is normally a sanctuary of order and cleanliness, became a warzone. A warzone, I tell you! Flour and sugar were the main casualties, and let’s not even start on the oleo.
The Calm Before the Storm: Gathering Ingredients
Before the disaster occurred, everything seemed so peaceful, so simple. All I needed was 1 c. flour, 1 c. sugar, 1/2 c. oleo (softened, of course), 4 eggs, and a can of chocolate syrup. Sounds easy, right? Well, my friends, that was before the oleo got involved.
Oleo, The Slippery Culprit
Now, I had never used oleo before. I mean, who uses oleo these days? It’s all butter or margarine, right? But no, the recipe specifically called for oleo. And let me tell you, that stuff is SLIPPERY. I mean, it makes a greased pig look stationary. The minute it came out of the fridge, it was like trying to juggle a bar of soap in a hot shower.
When Eggs Become Grenades
Next up in this chaotic cooking escapade were the eggs. Now, I’ve cracked eggs before, I’m not a total newbie. But for some reason, these eggs decided to be difficult. Each one seemed to explode in my hand, sending shell shrapnel across the kitchen. It was like a war movie, only instead of dodging bullets, I was dodging eggshells.
The Flour and Sugar Snowstorm
Now onto the dry ingredients. You’d think after the oleo and egg grenades, the flour and sugar would be a breeze, right? Wrong. As I poured them into the bowl, a gust of wind (or maybe it was just my clumsy hands) sent them flying. My kitchen was soon looking like a scene from a winter wonderland, only the snowflakes were made of flour and sugar.
The Chocolate Syrup Volcano
Lastly, the can of chocolate syrup. Simple, right? Yeah, that’s what I thought too. But the can had other plans. As I opened it, it erupted like Mount Vesuvius, chocolate syrup spewing everywhere.
The Great Bake Off
Finally, it was time to mix everything together and bake it in a 9 x 13-inch pan at 350° for 25 to 30 minutes. And you know what? Despite everything, it actually turned out okay. The top sprang back when touched lightly, and I managed not to overbake it.
Cooling and Mint Layering: The Final Stretch
Then came the final step: cooling completely and spreading with the mint layer. By this point, I was covered in flour, sugar, eggshell fragments, and chocolate syrup. But you know what they say: a messy chef is a happy chef. Or something like that.
In the end, the bars turned out great, even with all the chaos. And yes, I did clean up the kitchen afterwards. But let me tell you, next time I decide to make Chocolate Mint Bars, I’m hiring a hazmat team to help with the cleanup.
The End Result: Chocolate Mint Bars
All in all, this experience was a wild ride, filled with flying eggshells, a snowstorm of flour and sugar, and a chocolate syrup volcano. But it was all worth it for the end result: delicious, chocolatey, minty bars that would make my grandma proud.
So, my friends, that’s my story. The tale of the Chocolate Mint Bar disaster. And remember: cooking is supposed to be fun. So don’t be afraid to make a mess. Just maybe keep a mop handy.
