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Ingredientes
- 1 c. All-purpose flour
- 1 c. Sugar
- 1/4 c. HERSHEY'S Cocoa
- 1/2 c. Butter, softened (don't use margarine)
- 4 x Large eggs
- 1/2 c. Light corn syrup
- 7 ounce Cookies 'N' Mint Chocolate (HERSHEY'S), broken into pcs
- 2 c. Powdered sugar
- 1/2 c. Butter, softened
- 2 Tbsp. Lowfat milk
- Â Â Few drops green food color (if you like)
- 7 ounce Cookies 'n' Mint Chocolate (HERSHEY'S) broken into pcs
- 1/3 c. Whipping cream
Direcciones
- 1. Heat oven to 350 F. Line 13x9x2-inch baking pan with foil; grease foil.
- 2. In large bowl, beat flour, sugar, cocoa, butter, Large eggs and corn syrup till smooth. Using food processor, finely chop candy bar; stir into flour mix. Pour batter into prepared pan.
- 3. Bake 25 to 30 min or possibly till mix begins to pull away from sides of pan. Cold completely in pan on wire rack. Prepare FILLING; spread on cake. Cover; chill.
- 4. Prepare TOPPING; pour over filling, gently spreading over entire top.
- Cover; chill till hard. With cookie cutters, cut into shamrock shapes or possibly cut into squares. 12 to 15 servings.
- FILLING: In medium bowl, place 2 c. powdered sugar, 1/2 c. (1 stick)
- softened butter, 2 Tbsp. lowfat milk and few drops green food color, if you like. Beat till smooth and of desired consistency.
- TOPPING: Unwrap 1 HERSHEY'S Cookies 'n' Mint Chocolate Bar (7 ounce.); broken into pcs. In small microwave-safe bowl, place chocolate pcs; add in 1/3 c. whipping cream. Microwave at HIGH (100%) 45 seconds or possibly till chocolate is melted and mix is well blended when stirred.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 399 | |
| Calories from Fat 163 | 41% |
| Total Fat 18.55g | 23% |
| Saturated Fat 11.03g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 144mg | 6% |
| Potassium 45mg | 1% |
| Total Carbs 56.8g | 15% |
| Dietary Fiber 0.6g | 2% |
| Sugars 40.34g | 27% |
| Protein 3.79g | 6% |
