Return to Desserts
|
First Layer: 1/2 cup butter or margarine 2 ounces unsweetened chocolate 1 cup granulated sugar 2 eggs 1/4 teaspoon mint extract 2/3 cup all-purpose flour
Second Layer:
Third Layer: |
|
Preheat oven to 350 degrees F. Grease a 9x9x2-inch baking pan and set aside.
Layer 1: In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs and mint extract. Using a wooden spoon, beat lightly by hand just until combined. Stir in flour. Spread batter in prepared pan. Bake for 20 minutes, then cool on a wire rack. Layer 2: For frosting, in a medium mixing bowl beat the 1/4 cup butter or margarine until fluffy. Gradually add the 1 cup sifted powdered sugar. Beat in creme de menthe. Gradually beat in about 1/2 cup sifted powdered sugar until the frosting is easy to spread. Spread atop the first layer. Layer 3: In a small heavy saucepan, melt the semisweet chocolate over low heat. Drizzle atop the second layer. Let chocolate set, then cut into bars.
Note: The bars may be store in an airtight container at room temperature for up to 3 days.
|