Midnight Mint Bars~
Perfect to share at Midnight or anytime on
St. Patrick's Day~
Or on Any Day~
Midnight Mint Bars~
The first time I looked through the cookbook, "Taste of Home"
"Treasury of Home Cooking by Jean Pare' Volume 3"
"Delicious Desserts"
I have wanted to make these delicious sounding bars with
The mysterious sounding name~
I absolutely Love, Love, Love, these Bars!!
Who is Jean Pare'?
Jean Pare' is from the small-town of Vermilion, Alberta where
Jean was a caterer from 1963 until her first cookbook was published in 1981.
She operated her catering business from her home kitchen and
Became known as the caterer "Who Can handle it"
Jean Pare' created the Company's Coming Series because
Of the outpouring of requests for her recipes.
April of 1981 marked the debut of "150 Delicious Squares"
First in the Company's Coming Cookbook Series.
The Company's Company Series would soon become
Canada's most popular Cookbook Series.
Jean Pare' has since retired after 30 years and
30 million books.
Learn more about Jean Pare' and to find out how
She left an abusive relationship, pitched a tent and
Called it home for her and her children.
Truly a remarkable woman.
Jean Pare': An Appetite for Life
Midnight Mint Bars are a mint version of the Canadian favorite
Nanaimo Bars, which are a no-bake, three-layer bar.
Nanaimo Bars are a traditional Canadian favorite.
No one is sure of its origin, but it's believed to be named
After the city of Nanaimo, located in the Western-most
Province of British Columbia.
I will be making the famous and favorite Canadian
Nanaimo bars in an upcoming post and
Will be going into the history of these delicious bars further.
Midnight Mint Bars.....
Don't these just sound good!
I can envision sneaking into the kitchen at midnight...
Quietly opening the refrigerator door,
Taking out the pan of Midnight Mint Bars and
A gallon of milk
Slowing opening up the knife drawer...
Opening the cupboard, taking out a glass...
Carefully cutting a big square...
Grabbing a fork...
Lifting the piece out of the pan
Pouring a glass of milk...
And taking a bite.
Heaven~
This recipe proves once again that
Spread evenly over bottom layer
Set aside
For topping:
In a heavy saucepan
Melt chocolate chips and butter
Over low heat until blended and smooth
Stirring often
Remove from heat
Cool to room temperature
About 10 minutes
Spread evenly over filling
Cover and refrigerate until set
About 1 hour
Cut into bars
Store in refrigerator
This recipe calls for Tempering Eggs~
Watch this video to find out how.
