Chocolate mint bars

Yield: 1 Servings

Measure Ingredient
1 \N Stick Margarine
1 cup Sugar
4 \N Eggs
1 teaspoon Vanilla
16 ounces Chocolate Syrup; can
1 cup Flour
3 tablespoons Flour
2 cups Powdered Sugar
2 teaspoons Milk
¼ teaspoon Peppermint Extract
5 drops Green Food Coloring
3 ounces Cream Cheese
½ teaspoon Vanilla
1 cup Chocolate Chips
6 tablespoons Margarine

Oven at 350°. Mix together 1 stick margarine, 1 c. sugar, eggs, 1 tsp.

vanilla, syrup, all flour until smooth. Put in 13 x 9" greased pan. Bake for 20 minutes.

Mix together powdered sugar, milk, extracts, food coloring and cream cheese. Spread over the COOLED cake. Refrigerate until hard. OR use: 8 oz.

cream cheese (softened in microwave), 14 oz. Eagle Brand Sweetened Condensed Milk, 2 eggs, 1½ tsp. peppermint extract; green food coloring.

Beat cream cheese until smooth; add remaining ingredients. Mix well. Pour over brownie. Bake until lightly browned. Cool.

Melt chips and 6 TBS. margarine. Let cool and spread on top of dessert. OR use: ready-made chocolate frosting.

Refrigerate until just before serving. Cut into small squares to serve.

Store in refrigerator. Can freeze dessert.

Posted to JEWISH-FOOD digest by SuperSecDD@... on Sep 7, 1998, converted by MM_Buster v2.0l.

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