Chocolate mint parfait bars
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Chocolate Devil's Food Cake Mix W/ Pudding |
| ⅓ | cup | Butter; softened |
| 1 | Egg | |
| 1 | Envelope Kosher Gelatin Powder | |
| ¼ | cup | Boiling Water |
| 4 | cups | Powdered Sugar |
| ½ | cup | Butter; softened |
| ½ | cup | Shortening |
| ¼ | teaspoon | Peppermint Extract |
| 3 | drops | Green Food Coloring |
| 6 | ounces | Chocolate Chips |
| 3 | tablespoons | Butter |
Directions
Heat oven to 350°. Grease 15 x 10" baking pan. In large bowl, combine cake mix, ⅓ cup butter and egg. Beat at low speed until crumbly. Press evenly in bottom of greased pan. Bake for 10 minutes. Cool completely.
In a large bowl, dissolve gelatin in boiling water; cool slightly. Add 2 cups of the powdered sugar; blend well. Add ½ 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 refrigerator. Makes 48 bars.
Recipe by: 1982 Pillsbury Bake-Off Contest Posted to JEWISH-FOOD digest by SuperSecDD@... on Sep 7, 1998, converted by MM_Buster v2.0l.