We love dark chocolate anytime, it’s our favorite “go-to” candy when we need to satisfy our sweet tooth, especially after dinner when we get those cravings. Hands down, these chewy bars are sweet enough to satisfy those cravings. A real crowd pleaser!
They have a nutty crunch and a mild peppermint flavor, making them not only delicious but also refreshing. They’re so yummy, its the first thing that disappears as soon as it hits the table. We know you’ll love them!
So this weekend, we started our baking for Christmas. Every year we have to freeze most of our baked goods in order to hide them (just to keep them from disappearing) before Christmas arrives.
These dark chocolate bars are fun and easy to make, bake and freeze. They are always a huge hit at every party. I made a batch the other day and they disappeared in a few hours. Of course, I had to make another batch again; realizing I needed to get them into the freezer sooner.
- 1 + 1/4 cups Graham cracker crumbs
- 8 Tbsp. (1/4 lb. or 1 stick) sweet butter
- 1 (14 ounce) sweetened condensed milk
- 5 ounces Andes Crème de Menthe chocolates – chopped
- ( or 1/2 package of Andes crème chips)
- 2 Hersey’s milk or dark chocolate bars – chopped
- 1 Toffee chocolate bar – chopped
- 1 cup raisins
- 3/4 cup shredded organic coconut
- 1 cup walnuts – chopped, divided
- 2 cups bittersweet or semisweet mini chocolate chips
- 13 x 9 Baking Pan
Melt butter and pour into a 13″ x 9″ Baking pan.
Scatter the graham crumbs over the melted butter evenly.
Pour condensed milk over the crumbs.
Scatter on top with Andes crème chocolates, chocolate bar pieces, toffee pieces, raisins, shredded coconut and 1/2 cup of walnuts.
Bake at 350 degrees for 18 to 20 minutes.
Remove pan from oven.
Immediately scatter 2 cups dark mini chocolate chips on top.
Return to oven and bake for additional 1 to 2 minutes, or until the chips turn shiny.
Remove from the oven again. Turn off oven.
Using the back of a spoon and spread the melted chocolate over the entire surface.
Sprinkle the remaining walnuts on top.
Leave pan on your counter to cool completely before cutting for a few hours.
To speed up the cooling process, place the pan into your refrigerate for 2 hours, or freezer for 1 hour.
Using a very sharp blade to cut the chocolate into bite size bars.
Cut into squares or on a diagonal.
Best if they are kept in an air-tight container, refrigerated or freeze up to 2 weeks.
Yields: 30 to 40 mini candy bars