This recipe for Chocolate Mint Halfway Bars has brownies topped with chocolate mint baking bits and crispy meringue! These bars are also known as Mud Hens!
Chocolate and mint is one of our favoritecombinations. We had a couple of chocolate mint desserts at our wedding. There were some leftover chocolate mints, so we brought them along on our honeymoon. We drove to the Carolina beaches and ate chocolate mints along the way.
So many good memories and the combination of chocolate and mint always brings me back to that time. I wanted to try a new recipe with chocolate and mint. I decided to make halfway bars. These Chocolate Mint Halfway Bars have a chocolate brownie bottom, a crispy meringue top, and chocolate mint halfway between the two!
For the bottom layer, mix together 2 egg yolks with 1 teaspoon of water. Then, mix together butter, granulated sugar, egg yolks, baking soda, flour, unsweetened cocoa powder, and vanilla. Press the dough into a greased 9×13 inch pan.
Cover the shortbread layer with chocolate mints chips. (I used Andes Creme De Menthe baking chips.)
Beat egg whites until soft peaks form. Add the sugar and then beat until stiff peaks form. Carefully spread the meringue over the chocolate mint layer without allowing it to touch the sides of the pan. To make this step easier, I spooned the meringue into the pan in several dollops and then spread each of them out. Bake at 325 degrees for 25-30 minutes.
Allow the bars to cool and then carefully cut them into bars. There is something irresistible about the crispy, melt-in-your mouth meringue on top of the rich chocolate brownies in these Chocolate Mint Halfway Bars.
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