No St Patty's cupcakes here.......today I'm sharing with you my recipe for Shamrock Cookie Bars
Ok, I'm not going to lie, I cheated a little. The Chocolate Chunk Cookie recipe came from Martha Stewart; you can find the recipe HERE. I did however bake the entire recipe in a 9" x 13" pan for about 25 min instead.
Mint Frosting:
1 stick unsalted butter, soften
2 cups powder sugar
1-1/2 tsp pure mint extract
2 tbsp milk
8 drops of green food coloring
1/2 cup {or more} cool whip
Using a stand mixer, mix all together{except for cool whip} for about 5 min. Using a spatula, slowly fold in the cool whip.
I also topped the frosting with Andes Mint Chunks and drizzled with chocolate ganache!
Enjoy this beautiful day!
