Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 3/4 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup HERSHEY'S Cocoa
- 1/3 cup Packed light brown sugar
- 1 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1 1/4 cups (2-1/2 sticks) butter or margarine, divided
- 3 Eggs, slightly beaten
- 1/2 tsp Mint extract, divided
- 2 cups (12-oz pkg) HERSHEY'S Semi-Sweet Chocolate Chips
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- VANILLA GLAZE (recipe follows)
- =
Directions
Heat oven to 350 F.
Grease 13x9x2-inch baking pan.
In large bowl, stir together flour, granulated sugar, cocoa, brown sugar, baking powder and salt.
Cut in 3/4 cup butter until mixture resembles coarse crumbs.
Beat in eggs and 1/4 teaspoon mint extract; spread mixture into pan.
Bake 23 to 25 minutes or until wooden pick inserted in center comes out clean.
In saucepan over low heat, melt 1/2 cup butter with chocolate chips, stirring constantly.
Stir in sweetened condensed milk.
Remove from heat; stir in remaining 1/4 teaspoon mint extract.
Pour over baked layer.
Let stand 20 minutes or until slightly set.
Drizzle VANILLA GLAZE over top.
Refrigerate until set, about 1 hour.
Cut into bars.
About 24 bars.