Peppermint layered chocolate bars
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine |
| ½ | cup | Sugar |
| ⅓ | cup | Cocoa |
| 1 | cup | Coconut |
| ½ | cup | Chopped nuts |
| 1 | Egg; beaten | |
| 1 | teaspoon | Vanilla |
| 2 | cups | Graham cracker crumbs |
| ½ | cup | Margarine; softened |
| 2 | cups | Powdered sugar |
| 2 | tablespoons | Milk |
| 1 | teaspoon | Peppermint extract |
| 3 | drops | Green food coloring |
| 1 | pack | Semi-sweet chocolate chips; (6 oz.) |
| 2 | tablespoons | Milk |
Directions
CRUST
FILLING
FROSTING
In a 2-quart saucepan combine margarine, sugar, cocoa, egg and vanilla.
Cook over medium heat, stirring constantly until margarine is melted and mixture is smooth, 1 to 2 minutes. Stir in remaining crust ingredients.
Press into a 9 x 13-inch pan and chill 15 minutes. In a small mixer bowl combine filling ingredients. Beat at medium speed, scraping bowl often until smooth, 2 to 3 minutes. Spread evenly over crust. Chill 15 minutes.
In a 1-quart saucepan combine chocolate pieces and milk. Cook over low heat, stirring occasionally until chocolate is melted, 2 to 3 minutes.
Spread evenly over bars. Cover; chill 2 to 3 hours or until firm. Cut into bars. Store, covered, in the refrigerator. Yield: 4 dozen.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 315 by "Diane Geary" <diane@...> on Nov 27, 1997