Chocolate dream squares
16 (about 2 i
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Or margarine |
| 2 | ounces | Semisweet chocolate |
| 1 | cup | Sugar |
| 2 | larges | Eggs |
| 1 | cup | All-purpose flour |
| ½ | cup | Chopped pecans |
| 1½ | cup | Powdered sugar |
| 3 | tablespoons | Margarine, softened |
| 2 | tablespoons | Milk |
| ¾ | teaspoon | Peppermint extract |
| Few drops of food color (I use red or green) | ||
| 4 | ounces | Semsiweet chocolate |
| 2 | tablespoons | Margarine |
Directions
CHOCOLATE LAYER
FROSTING
GLAZE
Chocolate Layer: Preheat oven to 350 degrees. Grease an 8 or 9 inch baking pan. Melt margarine and chocolate in a small saucepan over low heat; cool.
In a small mixer bowl at medium speed, leat sugar, eggs, and chocolate mixture for 2 minutes. At low speed, beat in flour and pecans. Spread in pan.
Bake 25 to 30 minutes until center is set. Cool pan on a wire rack.
FROSTING: Beat powdered sugar, softened margarine, milk, peppermint extract and food color in a small mixer bowl at low speed until smooth. Spread evenly over cooled chocolate layer. Cover and chill for one hour.
GLAZE: Melt chocolate and margarine in a small saucepan over low heat; cool. Spread evenly over peppermint layer. Cover and chill for 1 hour or until firm. Cut into squares.
Store in an airtight container in a cool, dry place.
Posted to EAT-L Digest 12 Sep 96 From: Brian Baker <bbaker@...> Date: Fri, 13 Sep 1996 12:30:40 -0500