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1/2 cup butter or margarine
2 ounces semi-sweet baking chocolate
1 cup sugar
2 eggs large
1 cup flour
1/2 cup pecans chopped
1 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
2 tablespoons milk
3/4 teaspoon peppermint extract
Few drops of green food color
4 ounces semi-sweet baking chocolate
2 tablespoons butter or margarine
Preheat oven to 350°. Grease an 8- or 9-inch square baking pan.
To make chocolate layer, melt butter and chocolate in a small saucepan over low heat; cool.
In a small mixer bowl at medium speed, beat sugar, eggs, and chocolate mixture 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.
To make frosting, beat powdered sugar, softened butter, 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 1 hour.
To make glaze, melt chocolate and butter in a small saucepan over low heat; cool. Spread evenly over peppermint layer. Cover and chill 1 hour or until firm. Cut into squares.
Store in an airtight container in a cool, dry place.
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