Chocolate Mint Triangles - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
For this recipe, it's what's in the middle that counts: a refreshing and creamy filling made with mint extract, marshmallow cream and butter—with a little green food color added for fun.
Ingredients
- 4 oz. bittersweet baking chocolate
- 1 stick unsalted butter
- 2 tbsp. solid vegetable shortening
- 1/3 c. firmly packed light-brown sugar
- 1/3 c. granulated sugar
- Yolks from 2 large eggs
- 1 tsp. vanilla extract
- .13 tsp. salt
- 1.67 c. all-purpose flour
Instructions
- Heat oven to 350 °F. Have baking sheet(s) ready.
- Beat butter, shortening and both the light-brown and granulated sugar in a large bowl with mixer on medium speed until well mixed. Beat in yolks, vanilla and salt until blended. On low speed, gradually add flour; beat until just blended.
- Beat chocolate into dough until blended. Divide dough in half; pat each half into a rectangle.
- Place 1 rectangle between 2 long sheets of plastic wrap. Roll dough with a rolling pin into 13 x 9-in. rectangle. Place on baking sheet and refrigerate 20 minutes or until firm.
- Peel wrap off top. Flip dough over onto the baking sheet; peel off wrap. Trim dough to a 12 x 8-in. rectangle. Cut in 2-in. squares, then cut each square diagonally into 2 triangles, leaving dough on pan. Refrigerate 10 minutes or until firm.
- Bake 13 minutes or until top of dough looks dry. Cut through previously cut lines. Cool on sheet on a wire rack 2 minutes before removing to rack to cool completely. Repeat with remaining dough.
- Beat ingredients with mixer on medium speed until blended. Scrape into a qt-size ziptop bag; cut tip off 1 corner.
- Pipe filling on half the triangles; top with another triangle.
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