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Recipes for St. Patrick’s day.

cookies and milk

Chocolate-Covered Four-Leaf Clover Shortbread Cookies

1-1/2 cups butter
1 cup confectioners’ sugar
1 tbsp. vanilla
3 cups flour
1 bag green Candy Melts
1 bag chocolate Candy Melts

Blend butter until smooth in a large bowl using an electric mixer.
Add confectioners’ sugar and blend well, scraping the sides as needed.
Add vanilla and mix thoroughly.
Add flour and mix at low speed until well blended.
Divide dough into two patties, wrap in plastic wrap and let chill in the refrigerator for 1-1/2 hours.
Allow dough to soften for 10 to 15 minutes or until it’s easy to roll out.
Cut out four-leaf clover shapes and place on an ungreased baking sheet.
Bake at 325° until the bottoms are just starting to brown – approx. 16-18 minutes.
Melt candy melts in a double boiler or microwave.
Dip half of each cookie into green melts and let harden on a cookie sheet.
Dip the other half of each cookie into chocolate melts and let harden on a cookie sheet.
Drizzle with more of the chocolate melts.

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Homemade Mint Chocolate Chip Ice Cream

2 cups heavy whipping cream
14 oz sweetened condensed milk
1 cup semisweet chocolate chips
1 tsp mint extract
Green food coloring

In a large bowl, whisk condensed milk, food coloring and mint.
Add heavy cream and whisk on high speed until soft peaks form.
Fold in chocolate chips and spread mixture into a loaf pan.
Cover with foil and freeze for 6 hours or until firm.

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St. Patrick’s Day Shamrock Bark

1 bag of green Candy Melts
(2) 4 oz. boxes of Baker’s white chocolate
1 cup of green M&M’s

Melt the green Candy Melts and white chocolate according to the package directions in separate bowls.
On a piece of wax paper, pour out the melted green candy and spread it out until it’s about 1/8″ Thick.
Add on the white chocolate on top and use a toothpick or the tip of a knife to swirl the white and green chocolate together. Top with green sprinkles (optional) & M&M’s.
Allow the candy to cool, once cooled break it apart into smaller pieces and store in an airtight container.

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Mint M&M Brownie Cookies

18.2 oz. box of brownie mix
2 eggs
½ tsp. vanilla
¼ cup flour
¼ cup canola or vegetable oil
½ cup chocolate chips
¾ cup mint M&M’s

Preheat oven to 375ºF.
Mix together the brownie mix, eggs, vanilla, flour and oil either by hand or with an electric mixer until batter is smooth. Gently fold in the chocolate chips and mint M&M’s.
Roll about 2 tablespoons of dough into balls and place on baking sheets lined with parchment paper or silpats.
Top cookies with more M&M’s if desired.
Bake for 9 minutes and remove from oven.
Let cool on the baking sheets for about 5 minutes, and then transfer to a wire rack to cool completely.
Store in an airtight container.

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Mini Grasshopper Pies

6 Keebler Mini Graham Cracker Pie Crusts
5.1 oz box Jello Vanilla Pudding (prepared with 3 cups cold milk)
½ cup Cool Whip
2 tbsp. Creme de Menthe (optional)
2-3 drops green food coloring
1 container of whipped topping
12 Oreo cookies – crumbled

Place the 6 mini pie crusts on a baking sheet.
Prepare the pudding per directions on the box.
Add the Creme de Menthe (optional) and food coloring. Mix until well blended.
Fold in the Cool Whip.
Spoon into the pie crusts and chill for at least two hours.
Before serving, add whipped topping and crushed Oreos.

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