Artesano Chocolate French Toast

These were super yummy. Tasted like brownies, but french toast style. We all loved them.

Artesano Chocolate French Toast

10-12 slices Artesano style bread

2/3 cup sugar 1/3 cup baking cocoa

1/4 tsp salt

1/8 tsp baking powder

4 eggs

1 cup milk

1 tsp vanilla extract

2 Tbsp butter

In small bowl, combine sugar, cocoa, salt, and baking powder. In another bowl, whisk eggs, milk, and vanilla. Gradually whisk dry ingredients into wet ingredients until smooth. 

In large skillet, melt butter over medium-low heat. Dip bread into chocolate mixture and then fry in heated pan. About 3-4 minutes per side or until toasted. Serve with berries, syrup, powdered sugar, or any other topping of your choice. 

Turtle Chips

Super yummy, fun, and easy to make. The kids loved them. 

 Turtle Chips 

- 11 ounces ridged potato chips

- 14 ounce pkg caramels

- 1/3 cup heavy whipping cream 

-  12 ounce pkg milk chocolate chips

- 2 Tbsp shorting (I used coconut oil)

- 1 cup finely chopped pecans (we did not add these as we don't like pecans. It still tasted great!)

Arrange whole potato chips in a single layer on a cookie sheet. In a saucepan, combine caramels and cream. Heat and stir on low heat until caramels are melted. Drizzle over chips.

In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over the caramel mixture; sprinkle with pecans. Serve immediately. 

Brownie Batter Dip

This is one of two dips I took to a friends baby shower a few months ago. The food theme was dips, and I brought two sweet ones. They were both a hit!

submitted by Michelle

from crayonsandcravings.com

Brownie Batter Dip

Ingredients

8 ounces cream cheese, room temperature 

18.3 ounces brownie mix 

¼ cup milk 

¼ cup mini chocolate chips 

1 cup whipped topping, thawed

Instructions

Add the dry brownie mix to a large microwave-safe bowl. Microwave in 30-second increments, stirring after each, for a total of 2 minutes. Set aside. 

In a large bowl, use an electric mixer to beat the softened cream cheese on medium-speed until smooth. 

Add the brownie mix and milk; beat until well combined and smooth. 

Gently fold in the whipped topping until completely blended. 

Fold in the chocolate chips. 

Transfer the dip to a serving bowl, and top with additional mini chocolate chips, if desired. 

Serve immediately with your favorite dippers, such as pretzels, graham crackers, cookies, or fruit.

Notes 

It is important to heat treat the brownie mix before beginning so that it will be safe to consume. Please do not skip this step. 

Beating the cream cheese, brownie mix and milk together first minimizes the mixing once the whipped topping is added. This will help prevent the dip from “deflating.” 

It is important to gently fold in the whipped topping so it doesn’t deflate.

Best Chocolate Chip Cookies

 I think I may have found a new favorite chocolate chip cookie recipe. I have made it at least six times now since I found it last fall, and they are devoured each time! I even made them for my Aunt and cousin who were visiting last week and they loved them and needed the recipe, too.

*I do not add the walnuts

Best Chocolate Chip Cookies

submitted by Michelle

from allrecipes.com

Ingredients 

1 cup butter, softened 

1 cup white sugar 

 1 cup packed brown sugar 

 2 eggs 

 2 teaspoons vanilla extract 

 1 teaspoon baking soda 

 2 teaspoons hot water 

 ½ teaspoon salt 

 3 cups all-purpose flour 

 2 cups semisweet chocolate chips 

 1 cup chopped walnuts

Directions

Gather your ingredients, making sure your butter is softened, and your eggs are room temperature. Preheat the oven to 350 degrees F (175 degrees C). 

Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. 

Beat in eggs, one at a time, then stir in vanilla. 

Dissolve baking soda in hot water. Add to batter along with salt. 

Stir in flour, chocolate chips, and walnuts (*I do not add walnuts). 

Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. 

Bake in the preheated oven until edges are nicely browned, about 10 minutes. 

Cool on the baking sheets briefly before removing to a wire rack to cool completely. 

Store in an airtight container or serve immediately and enjoy!

Oreo and Peanut Butter Brownie Cakes

These were seriously AMAZING!!! My Hubs and I could not stop eating them! And super easy to make, too. My kids loved helping spread the peanut butter on the Oreo's. All 7 of of us gave it 5 stars!

Oreo and Peanut Butter Brownie Cakes
submitted by Michelle
(recipe from Picky Palate)


1 box brownie mix, 8×8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

 1. Preheat oven to 350 degrees F. and line a 12 muffin cup baker with paper liners.

 2. Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Spoon 2 Tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

Oatmeal Chocolate Chip Peanut Butter Bars

Oh were these so good! I am fast becoming more of a "cookie bar" fan than I am a "cookie" fan. Can you believe that?! The peanut butter chips with the chocolate chips with the oatmeal cookie was a perfect combo. Plus, it was so quick to make.
 Love.

Oatmeal Chocolate Chip Peanut Butter Bars
submitted by Camille

1 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1 cup oatmeal (old fashioned or quick oats work just fine)
1/2 cup (1 stick) butter, softened
1/3 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla
1 egg
1 egg yolk
1 cup peanut butter chips
1 cup chocolate chips (semisweet or milk chocolate work)

Preheat over to 350 degree's. Prepare a 9x13 inch pan and set aside.
In a medium bowl, mix together flour, baking soda, salt, and oatmeal. In a large bowl, cream together butter and sugars. Add in the vanilla, egg, and egg yolk. Mix well. Add the dry ingredients to the wet ingredients and mix until combined. Add half the peanut butter chips and half of the chocolate chips. Mix to combine.
Press cookie dough mixture into prepared pan. Sprinkle remaining peanut butter chips and chocolate chips on top. Bake in oven for 16-20 min., or until lightly browned on the edges. Do not over bake as that will dry out the bars! Let the bars cool in the pan 20-30 minutes before cutting them into bars.
Enjoy!!!!

Christmas Pretzel Hugs

I was in charge of Activity Days this week for church and wanted to bring a easy, yet fun and festive treat for the girls. I have made these for Valentine's Day using Valentine M&M's, and Michelle has made them for Halloween using Fall M&M's. This is such a super easy treat, and they are seriously so good too!!!!

Christmas Pretzel Hugs
submitted by Camille

Ingredients:
circle or square shaped pretzels
Hershey Kisses Hugs
Christmas M&M's

Preheat oven to 250 degree's. Line baking sheet with wax paper or tin foil (I used tin foil). Align pretzels on the baking sheet. Unwrap hugs and place one on each pretzel. Stick baking sheet in oven for approx. 4-5 minutes, or until the hugs are softened.
Remove baking sheet from oven and quickly place an M&M on top of each hug. Push the M&M down a bit into the hug to help spread the chocolate over the pretzel. Leave them to sit on the counter to harden, or stick them in the fridge for about 10 minutes to harden.


 

Pilgrim Hat Cookies

I have seen these cute Pilgrim Hat Cookies all over the web and in some Magazines, too and thought they were so cute and super easy so I knew we had to make some. My oldest son was wanting to make a treat all on his own one evening, but we didn't have a lot of time to make and bake something, I remembered I had all the ingredients for these and let him make them on his own. He was bummed they didn't turn out as cute as the one we had seen in pictures, but the rest of us thought they turned out pretty cute! 

Pilgrim Hat Cookies
submitted by Michelle


Ingredients:
Fudge Striped Cookies
Mini Peanut Butter Cups
Yellow Icing Tube

Directions:
Lay Fudge Striped Cookie top down, squeeze some yellow icing onto bottom of Peanut Butter cup and put over hole on cookie, do not push too hard. Using yellow icing make a square on one side of the Peanut Butter cup.

Witch Hat Cookies

My 8 year old son made (with a little help from me) these cute cookies for a fun Halloween treat for us one evening. Super fun (and easy!) and super cute and festive!

Witch Hat Cookies
(from Explore. Dream. Discover.)
submitted by Michelle

Ingredients:
Fudge Striped Cookies
Hershey Kisses
Orange Icing

Directions:
the most difficult task creating these adorable treats is unwrapping the Hershey Kisses. After they are unwrapped, turn your Keebler Fudge Stripe Cookies over as shown in picture. A few pointers I've learned: When applying the orange icing, place it around the edge of the kiss, that way when you place the kiss onto the cookie you will not end up with an orange blob of icing going through the middle of the cookie and making an orange mess.
Leave them out for a few hours allowing the icing to reset. You will want to press the kiss down lightly to create a nice orange icing ring around the kiss. Do not press too hard, or it will crack the cookie.
Enjoy!

S'mores Croissants

So I have a thing for S'mores. I LOVE them!!! And I love trying new and different S'mores recipes. I even have a whole board on Pinterest that is just S'mores recipes!!! Haha!! But, this was a recipe I came up on my own.It was so yummy, and so fun to make. My 2 older girls had fun helping me.

S'mores Crescent Rollups
submitted by Camille

1 tube of premade crescent rolls
1 cup mini marshmallows
3/4 cup milk chocolate chips
1/4 cup Hershey's syrup
1/2 cup crushed graham cracker, in a small bowl

Perheat oven to 400 degree's. Spread uncooked crescent rolls out. Evenly distribute mini marshmallows and milk chocolate chips into center of each crescent roll. Roll up starting with bigger end first. Lightly dip top of roll into bowl of graham cracker crumbs. Lay each roll onto an un-greased cookie sheet. Bake in over for 12-15 minutes. Let cool for about 5 minutes. Just before serving, drizzle with chocolate syrup.

Mint Chip Ice Cream Brownie Squares

This was a yummy Pinterest find! I saw this one shortly after St. Patricks Day last year, and was excited to kake it for our festive dessert for St. Patty's this year. It is very similar to the Grasshopper Pie my family made for many Birthday's. 

Mint Chip Ice Cream Brownie Squares
(submitted by Michelle)
from Our Best Bites

Ingredients 
1 box brownie mix, baked in 9×13 inch pan (check sizes on back of box)
1 1/2 quart mint chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream (heavy or regular)
1/4-1/2 teaspoon pure peppermint extract (I left this out. The mint chip ice cream is enough Mint flavor IMO)
15-20 oreo cookies
1 8-ounce container whipped topping


Instructions 
Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.

Peanut Butter Chocolate Chip Banana Bread

 I came across this recipe, and new I just had to try it!! I love banana bread, and I love the combo of chocolate and peanut butter!!! So the combo of the 3 really had me intrigued!!!
It was super good. We all loved it, and devoured the whole thing one night after dinner (there are 7 of us in our family, mind you).

Peanut Butter Chocolate Chip Banana Bread
submitted by Camille
(adapted from Serenity Now )

-3 (very ripe) bananas, mashed

-Reese's Peanut Butter Chips (about 1/2 - 3/4 cup)

- 3/4 cup Milk Chocolate Chips

-1/2 cup creamy peanut butter

-1/4 cup coconut oil

-1 egg

-1/2 cup granulated sugar

-1/4 cup light brown sugar

-1 1/2 cups all-purpose flour

-1/2 tsp. baking soda

-1 1/2 tsp. baking powder

-1/2 tsp. salt

 

Preheat your oven to 350 degrees F and grease a loaf pan.

1. Whisk flour, baking soda, baking powder and salt in a medium sized bowl and set to the side.

2. Mash bananas with a potato masher. 

3. Stir together the bananas, egg, oil, sugar, and peanut butter. 

4. Add your dry ingredients to the banana mixture, and stir until just combined. The batter will be lumpy. Do not overmix!

 5. Carefully fold in the peanut butter chips and chocolate chips. 

6. Add batter to the pan and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.

Let it cool before slicing, and then enjoy...it's just as good as dessert!

Peanut Butter Chocolate Chip Cookies

I have a love/hate relationship with baking cookies at home.There is truly no better tasting cookie then a home baked one!!!! Am I right?!?! But.....B.U.T. 2 words. Cookie dough. Seriously, that stuff is going to be the death of me. I LOVE cookie dough! Really, I do.
But on to these cookies. These were phenomenal!!!! Such a perfect combination of peanut butter and chocolate, and they are soft and chewy!! My favorite way to have a cookie!

Peanut Butter Chocolate Chip Cookies
submitted by Camille
adapted from The Freckled Fox

Ingredients:  
- 2/3 cup peanut butter
- 1 cup butter softened
- 1 cup white sugar
- 1 cup packed dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 egg
- 2 teaspoon vanilla
 -2 1/2 cups flour
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
 
Method:
Preheat the oven to 375 degrees. In a medium mixing bowl blend peanut butter and butter together on high till they're well blended and smooth. Add in sugars, baking soda and powder and beat until just combined. Next beat in the egg, vanilla, and than add in the flour a little at a time till it is all mixed well, remembering to scrape the sides of the bowl. Gently and slowly beat in as many chocolate chip as you desire. 
Shape dough into medium-small balls, and place them about 2 inches away from each other on your non-greased baking sheet. Bake for 7-9 minutes, or till you can see slight golden browning on the edges. Transfer to a wire rack to keep the bottoms from cooking and to cool. 

Marshmallow Brownies

First off can I just say it is a pet peeve of mine when people spell Marshmallow "Marshmellow"?? It totally bugs big time. Anyhow....

I totally loved these brownies! My hubs wasn't as crazy about them, he doesn't like frosting on his brownies. I love it. The kids and I happily gobbled them up. I thought they were even better the next day after getting a little crunchy on the top. So good.

Marshmallow Brownies
(from Six Sisters Stuff)
submitted by Michelle


1 c. margarine
2 c. sugar
1/3 c. cocoa
4 eggs
1 1/2 c. flour
1 tsp. salt
2 tsp. vanilla
Soften margarine and blend in 2 cups sugar and cocoa. Beat together and add 4 eggs, one at a time. Add flour, salt and vanilla. Spread on large (10x15x1 inch) greased cookie sheet. Bake 25 minutes at 350. Remove from oven and cover entire top with 1 package of miniature marshmallows. Return to oven for 3 minutes, until soft and puffy. Cool and frost with chocolate frosting. Chocolate Frosting: 1 stick margarine (1/2 c.), softened 1/4 cup milk 1-2 tsp vanilla (depending on your taste) 3 tablespoons of cocoa 2-3 cups of powdered sugar Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

Oreo Layer Dessert

This dessert was given a 5 star rating by everyone in my family. It was so good!  I had a love/hate relationship with the fact that it wasn't a heavy dish. I loved it because it didn't sit like a brick in my stomach. I hated it because it made me keep eating and eating eating it!

Oreo Layer Dessert
submitted by Michelle
(from House 344)



1 pkg of regular Oreos
1/2 c. of butter
1 lg box of instant chocolate pudding
2-8 oz cool whips
8 oz. of cream cheese, softened
1 c. powdered sugar

 Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Save a 1/2 c. to sprinkle on top of dessert when it's done. Pour remaining crumbs in a 13x9 pan. Melt butter and pour into crumb mix. Stir it up good and press crumbs in bottom of pan to make a crust. Make chocolate pudding according to package directions and let it setup in the fridge. In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix. Then fold in 1-8 oz thing of cool whip. Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top. Cover and refridgerate until ready to serve.

Spiderweb Munch

I made this for FHE treat last week with the help of my boys. When they weren't looking I added the spider on top, which they loved! 

Make sure to only do a small snip in your bagging when adding the peanut butter. Mine was a tad big and my swirls didn't come out as good looking as the original.

Spiderweb Munch
submitted by Michelle
(from Sugar Tot Design)

2 cups (12 ounce package) Semi sweet Chocolate morsels
1 cup creamy Peanut Butter, divided
1/3 cup powdered Sugar
3 cups Toasted Rice cereal

Heat Morsels and 3/4 cup Peanut Butter in small saucepan over low heat stirring constantly until smooth: remove from heat. Add sugar; stir vigorously until smooth.
Place cereal in large bowl. Add 1 cup chocolate mixture: stir until mixed well.
Place un-greased baking sheet.  Shape into 10 inch circle with slightly raised 1 inch wide border.
Pour remaining chocolate mixture in center of circle; spread to border.

For Spiderweb: place remaining Peanut Butter in plastic baggie. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate.
Using wooden toothpick or tip of sharp knife, pull tip through Peanut Butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.

Peanut Butter Rice Krispy Treats

I just love anything with Peanut Butter and Chocolate!!! What an amazing combination...don't you think? I am not a big rice krispy treat fan, but my kids like them, and they are easy to make. So, when I saw this recipe, I had to try it!!!! It was so good!!! We took it to a church activity, and they were gobbled up!!! Which was fine with me...that way I didn't eat the whole pan!!! LOL!!!

Peanut Butter Rice Krispy Treats
submitted by Camille
( adapted from Liv Life)

6 cups Rice Krispies

approx. 12 oz. mini Peanut Butter Cups (you can get the Trader Joes kind, or I got 2 bags of the Reeses brand at Wal-Mart, and added 1 1/2 bags)
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
1¼ cups creamy peanut butter
2 cups Milk Chocolate Chips

Prepare a 9 x 13 pan with cooking spray or butter.

In a large bowl mix the cereal and mini peanut butter cups, set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat.  Pour the melted marshmallow mixture over the cereal mixture, quickly stirring well to evenly coat the cereal. Pour the cereal mixture into the prepared pan and evenly press into the pan.

In a small sauce pan melt the peanut butter and milk chocolate chips over low heat, stirring to combine.  Pour the melted chocolate over the cereal mixture, spreading with a rubber spatula to cover.

Allow the topping to set, then cut and serve! (I needed this to hurry up, so I stuck it in the fridge for about 30 minutes - and hour, and it was set!!)

Cookie Dough Dip

Holy Cats!!!! Another AMAZING find from Pinterest!! I made this for a baby shower this past week, and it was a HIT!!! It was gone in about 10 minutes!!! No kidding!! Everyone loved it! I was so glad I tried a bite of it before I left, because I wouldn't have had any otherwise : ) Try it now....it is sooo easy to make! It would be great for a fun snack for General Conference this weekend, or a fun treat for Easter next weekend : ) Happy Friday everyone!!!

Cookie Dough Dip
submitted by Camille
(adapted from Add a Pinch)

1 8oz pkg cream cheese, softened
1/2 cup butter, softened
1 cup powdered sugar
2 Tbsp brown sugar
1 1/2 tsp vanilla
1 cup chocolate chips
1 cup white chocolate chips

Cream together cream cheese, and butter. Add powdered sugar, brown sugar and vanilla. Mix well. Add if chocolate chips and white chocolate chips and mix until combined. Serve with graham crackers, apple slices, etc.

Smore's Cookie Bars

My sister-in-law, Stacey, had shared this link a few months back. She had made them, and highly recommended them!!! And since I love all things Smore's....I HAD to try them!!!! They were so very good!!!!! The mixture of the peanut butter chips with the chocolate chips was soooo fun, and delicious!! And what a fun way to enjoy Smore's while staying indoors :)

Smore's Cookie Bars
submitted by Camille
(from A Few Short Cuts)

Ingredients:
1 pouch Betty Crocker Sugar Cookie Mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
2 cups chocolate chips
1 cup peanut butter chips
4 1/2 cups mini marshmallows

Directions:
Preheat oven to 375. In large bowl, mix together sugar cookie mix and graham cracker crumbs. Stir in melted butter, and press into a aluminum foil-lined 9x13 dish. Bake for 18-20 minutes, or until set.
Immediately pour chocolate chips and peanut butter chips over baked layer. Let stand for 3-5 minutes until they begin to melt. Use a spatula to spread melted chocolate and peanut butter chips evenly over the cookie layer.
Set oven to broiler. Sprinkle marshmallows evenly over melted chocolate. Broil with top of cookie bars 4-5 inches away from heat for about 30 seconds, or until marshmallows are toasted. (Be careful, this happens FAST!!!!)
Allow to cool, and then cut into bars.

BYU Mint Brownies

A year and a half ago, we had a trip up to Utah. That is when I was introduced to the BYU Creamery....now, before you get all crazy on me wondering WHY I have never heard of the BYU Creamery, I have a good explanation : ) 1. I never went to BYU 2. Only 2 times growing up did I ever go to Utah, and one of those times I was under a year old. So anyway....back to the Creamery....I got one of these little gems (BYU Mint Brownie) and it did wonders to my heart, soul and tummy!!!!!! I have been searching for a good copycat recipe, but I am always skeptical of copycat recipes, because I had yet to try one that tasted anywhere near like what I had tasted at the restaurant, or wherever, that I had first had that particular recipe at. But, I did alot of research on this one, and tried it....and it was soooooooo good!!!!!! Oh dear yumminess!!!! It's a good thing I don't live anywhere near that Creamery....it would not be good for my waistline.


BYU Mint Brownies
submitted by Camille
(from Family Food)

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (optional, I didn't add them)

CHOCOLATE PAN FROSTING

8 Tbsp butter (1 stick)
4 Tbsp unsweetened cocoa powder
1/3 cup whole milk
4 cups powdered sugar, sifted


MINT ICING

5 Tbsp. butter
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing.

4. Prepare chocolate frosting: Melt butter in a medium saucepan over low heat, 2-3 minutes. Stir in cocoa powder and milk. Bring to a boil, stirring, and then remove from heat. Stir in powdered sugar until frosting is thickened and smooth. Pour and spread warm frosting on top of the layer of mint frosting. Let them cool before cutting.