Yield: 12 Servings
|1 cup||All-purpose flour|
|¼ cup||HERSHEY'S Cocoa|
|½ cup||Butter; softened (do not use margarine)|
|½ cup||Light corn syrup|
|7 ounces||Cookies 'N' Mint Chocolate (HERSHEY'S), broken into pieces|
|2 cups||Powdered sugar|
|½ cup||Butter; softened|
|\N \N||Few drops green food color (if desired)|
|7 ounces||Cookies 'n' Mint Chocolate (HERSHEY'S) broken into pieces|
|⅓ cup||Whipping cream|
1. Heat oven to 350 F. Line 13x9x2-inch baking pan with foil; grease foil.
2. In large bowl, beat flour, sugar, cocoa, butter, eggs and corn syrup until smooth. Using food processor, finely chop candy bar; stir into flour mixture. Pour batter into prepared pan.
3. Bake 25 to 30 minutes or until mixture begins to pull away from sides of pan. Cool completely in pan on wire rack. Prepare FILLING; spread on cake. Cover; refrigerate.
4. Prepare TOPPING; pour over filling, gently spreading over entire top.
Cover; refrigerate until firm. With cookie cutters, cut into shamrock shapes or cut into squares. 12 to 15 servings.
FILLING: In medium bowl, place 2 cups powdered sugar, ½ cup (1 stick) softened butter, 2 tablespoons milk and few drops green food color, if desired. Beat until smooth and of desired consistency.
TOPPING: Unwrap 1 HERSHEY'S Cookies 'n' Mint Chocolate Bar (7 oz.); broken into pieces. In small microwave-safe bowl, place chocolate pieces; add ⅓ cup whipping cream. Microwave at HIGH (100%) 45 seconds or until chocolate is melted and mixture is well blended when stirred.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias File