Irish Chocolate Mint Dessert

Yet another recipe in honors of St. Patrick's Day.

Irish Chocolate Mint Dessert
(Source: Hershey's)

1 1/2 cups (3 sticks) plus 6 tablespoons butter or margarine, divided
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
2-2/3 cups powdered sugar
1 tablespoon plus 1 teaspoon water
1 teaspoon mint extract
4 drops green food color
1 cup Semi-Sweet Chocolate Chips

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Place 1 cup (2 sticks) butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack.

4. Prepare Mint Cream Center by combining powdered sugar, 1/2 cup (1 stick) butter, water, mint extract and food color. Beat until smooth. Divide and spread evenly on brownies. Cover; refrigerate until cold.

5. Prepare Chocolate Glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.

24 servings.

Minty Irish Chocolate Cream Pie

My friend Maggie is having a "Poker, Pi and (St.) Patrick's Day" Party tomorrow night and I found this recipe at Hershey's. I liked it because it was easy (I'm not overly experienced at making pies) and it screamed "St. Patrick's Day."

Minty Irish Chocolate Cream Pie
(Source: Hershey's)

1 extra serving-size packaged graham cracker crumb crust (9 oz.)

1-1/4 cups sugar
1/2 cup Cocoa
1/3 cup cornstarch
1/4 teaspoon salt
2-3/4 cups milk
3 tablespoons butter or margarine
1-1/2 teaspoons vanilla extract
1-1/2 cups frozen whipped topping, thawed
18 small (1-1/2 inch) York Peppermint Patties, divided
6 drops green food color(optional)

1. Combine sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into prepared crust; carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 hours or until firm.

2. Shortly before serving, remove wrappers from peppermint patties. Remove plastic wrap from pie. Cut 9 peppermint candies in half; place, cut side down, at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 patties; fold into whipped topping with green food color, if desired. Spread peppermint topping on pie. Serve immediately. Cover; refrigerate leftover pie.

10 servings.