Glazed Mint Bars

Base

Chocolate mixture

Put the following in a heat-proof bowl:

• 2 oz unsweetened (plain) chocolate
• ½ cup butter
  and melt in a microwave.

Put the following in a food processor:

• 2 eggs
  and beat until frothy.

Add:

• 1 cup granular sugar
• chocolate mixture
• ¼ teaspoon peppermint extract
• ½ cup flour
• dash of salt
  and blend thoroughly.

Pour into a greased 8" square pan

Bake at 350 °F (180 °C) for 20 min. (+5 if necessary). Don't over bake, they are suppose to be fudgy.

Remove and cool.

Filling

Put the following in a food processor:

• 2 tablespoons soft butter
• 1 cup powdered sugar (confectioner's sugar)
• 1 tablespoon cream
• ¾ teaspoon peppermint extract
• 2 or so drops green food coloring
  and mix thoroughly.

Spread smoothly over cooled base.

Refrigerate

Glaze

Put the following in a heat-proof bowl:

• 1 oz unsweetened (plain) chocolate
• 1 Tablespoon butter
  and melt in a microwave.

Drizzle chocolate mixture over cold bars, quickly tilting pan so chocolate forms a very thin glaze over top of filling.

Chill until set then remove bars from pan and cut into small squares.

NOTES:
These are almost like a candy so I cut them in small 1" squares. It is much easier if you remove the bars from the pan before cutting. They keep best wrapped in foil in the refrigerator (several weeks, or at least that's the longest I've been able to keep them if they are well hidden).

Bon appetit

Deborah Duoos, California

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