Mint-Topped Chocolate Squares

Serves: 16
Total Calories: 239


Chocolate Layer
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
1 ounce semi-sweet baking chocolate
1/8 teaspoon vegetable oil


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 or 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 with oil. With a small spoon, drizzle over peppermint layer. Cover and chill 1 hour or until firm. Cut into squares with a sharp knife.

Nutritional Facts:

Serves: 16
Total Calories: 239
Calories from Fat: 111

This Mint-Topped Chocolate Squares recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.

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