Bobbi Mumm is a mystery and thriller writer in Saskatoon, Canada where she works half-time as an event planner at the University of Saskatchewan. Married to a nuclear physicist, she has four children. A year ago, Bobbi completed her first novel, Cream with Your Coffin, and through her U.S. agent, is seeking a publishing home for the novel. Cream with Your Coffin was a quarter-finalist in the 2011 http://menorahchocolate.blogspot.com/ Breakthrough Novel Award. Almost finished her second novel, thriller De Rigueur Mortis, Bobbi spends much of her day immersed in 1954 Paris.
Bobbi Mumm: Chocolate Mint Bars
I tested this new recipe last week and my family gave it rave reviews. Because we’ll have lots of guests over the holidays I made two pans. Chocolate and mint are always a wonderful Christmas combination.
The bar is rich and one of those treats that is best served in small pieces. A true dainty. Thanks to my friend, Sarah Bird, for sharing her recipe. Sarah is a lawyer as well as an outstanding baker.
Thank you, Janet, for the opportunity to appear on Dying for Chocolate. I always enjoy visiting with your friends here. Question to everyone: What is your favourite flavour to pair with chocolate?
Sarah’s Chocolate Mint Bars
Base:
2 squares Baker's unsweetened chocolate
1 cup sugar
½ c butter
½ c flour
½ tsp baking powder
¼ tsp salt
1 tsp vanilla
2 eggs
Filling:
1 c icing sugar
¼ c butter
1 TBSP milk
1½ tsp peppermint extract
Topping:
2 squares Baker's semisweet chocolate (I used 2 oz of semisweet choc chips)
2 TBSP butter
DIRECTIONS:
Base:
Melt unsweetened choc, sugar and butter in saucepan. Let cool slightly. Stir in remaining ingredients and mix well. Spread in greased 13x9 pan. Bake at 350F for 20min. Cool completely.
Filling:
Beat icing sugar, butter and milk until smooth. Stir in peppermint. Spread onto cooled base.
Topping:
Melt choc and butter. Mix well. Cool slightly and then drizzle over filling.
Cut into squares.
Makes approx. 40-50 squares.
No comments:
Post a Comment