Here we are the day after Thanksgiving and I’m diving headfirst into all things holiday baking season. First up is these Mint Chocolate Chip Cake Squares. They are rich, decadent, loaded with chocolate chips, chocolate mint candy and chocolate butter cream. Helllllloooooo baking season!
With all the baking that I am going to be doing this season, it’s nice when things can come together really easy and really fast. That is why when the nice people with Martha White contacted me about working with their baking mixes, I was pretty excited. Sometimes shortcuts in the kitchen are just what this mama needs.
I also need convenience and when the folks at Martha White told me that their muffin mixes were now available at Fred Meyer (my local Kroger store), I was even happier because that is where I do my weekly grocery shopping. And not having to go to multiple stores is nice, especially when your grocery shopping involves two kiddos :)
The mixes are not too hard to find. They are right there in the baking aisle with the other mixes.
My store carried the blueberry muffin, chocolate chip muffin and wild berry muffin varieties. I decided to pick up the chocolate chip and blueberry varieties. I picked the blueberry because my boys love anything blueberry and the chocolate chip muffin mix because I wanted to make these Mint Chocolate Chip Cake Squares.
These Mint Chocolate Chip Cake Squares come together really easily. All you need is a couple packages of Martha White Chocolate Chip Muffin Mix, an egg, milk and creme de menthe chocolate candies. Once they are baked and cooled, then they are topped with a quick, easy and decadent homemade butter cream frosting.
And Christmas sprinkles of course. Because sprinkles.
These little Mint Chocolate Chip Cake Squares were a hit with the whole family. And now that we know that the Martha White mixes easy to find and a hit with the family, I can see them being added to our shopping cart a bit more frequently.
This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.
Preheat oven to 350 degrees. Grease and flour an 8 x 8 inch pan.
In a bowl whisk together muffin mix, egg and milk.
Pour batter into prepared pan. Place chocolate candies in rows about 1/2 inch apart. Press into dough.
Bake in preheated oven for 15 - 20 minutes or until a toothpick inserted comes out with just a few crumbs.
Remove from oven and cool completely.
Make frosting by creaming together butter and powdered sugar for about 2 minutes. Beat in cocoa powder and vanilla. Beat in milk one tablespoon at a time until a stiff but spreadable mixture forms.
Spread frosting over the top. Cut into 16 squares and serve.