Midnight Mint Bars Recipe
1/2 C. butter
1/3 C. cocoa
1/4 C. sugar
1 egg, beaten
1 3/4 C. graham cracker crumbs (about 28 squares)
3/4 C. flaked coconut
1/2 C. finely chopped walnuts
Filling:
1/3 C. butter (no substitution), softened
2 C. confectioners' sugar
3 T. milk
1 t. peppermint extract
Green food coloring, optional
Topping:
2/3 C. semi sweet chocolate chips
2 T. butter (no substitutes)
In a heavy saucepan, heat the butter, cocoa, and sugar over low until sugar is
dissolved, stirring often. Remove from heat. Stir a small amount of hot mixture
into egg; return all to the pan. Cook and stir until mixture coats a metal spoon
and reaches 160� F. Remove from heat. Stir in cracker crumbs, coconut and
walnuts. Press into a buttered 9-inch square pan; set aside.
For Filling:
In a small mixing bowl, beat the butter, confectioners' sugar, milk and extract
until smooth. Tint with green food coloring, if desired. Spread evenly over
bottom layer; set aside.
For Topping:
In a heavy saucepan, melt chocolate chips and butter over low heat until blended
and smooth, stirring often. Cool to room temperature, about 10 minutes. Spread
evenly over filling. Cover and refrigerate until set, about 1 hour. Cut into
bars. Store in refrigerator.
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