Chocolate Mint Parfait Bars
1 pkg Chocolate Devil's Food Cake Mix with Pudding
1/3 c Butter softened
1 Envelope unflavored Gelatin Powder
1/4 c Boiling Water
4 c Powdered Sugar
1/2 c Butter softened
1/2 c Shortening
1/4 ts Peppermint Extract
3 dr Green Food Coloring
6 oz Chocolate Chips
3 tb Butter
Heat oven to 350¼F. Grease 15 x 10" baking pan. In large bowl,
combine cake mix, 1/3 cup butter and egg. Beat at low speed until
crumbly. Press evenly in bottom of greased pan. Bake for 10 minutes.
In a large bowl, dissolve gelatin in boiling water; cool slightly.
Add 2 cups of the powdered sugar; blend well. Add 1/2 cup butter,
shortening peppermint extract and food color. Beat 1 minute at
medium speed or until smooth and creamy. Blend in remaining 2 cups
powdered sugar until smooth. Spread filling evenly over cooled base.
In small saucepan over low heat, melt frosting ingredients:
chocolate chips and 3 T. butter. Stir constantly until well blended.
Spoon frosting evenly over filling, carefully spreading to cover.
Refrigerate until firm. Cut into bars. Let stand at room temperature
about 20 minutes before serving. Store any remaining bars in
Makes 48 bars.
Source of Recipe: 1982 Pillsbury Bake-Off Contest