Chocolate Peppermint Bars
(Warning: These are addictive and fame producing. This isn’t a difficult recipe. It just takes three stages of assembly. So, read your Harvard Business Review between layers. Please use real butter. It makes a difference and has the same calories and fat grams as margarine.)
Melt together 2 squares unsweetened chocolate and 1 stick (4 oz.) butter. Set aside to cool.
2 beaten eggs
1 C. sugar
1/2 C. flour
1/2 C. chopped nuts
Combine sugar and eggs. Beat until sugar is dissolved. Add flour gradually. Then add nuts and chocolate/butter mixture. Mix thoroughly. Bake in greased 8″ square pan at 350º for 20-25 minutes. Cool.
1 1/2 cups powdered sugar
3 Tbs. melted butter
1 1/2 Tbs. milk
1 tsp. peppermint extract
Blend and spread evenly on chocolate layer. Chill.
Third and final layer:
Melt together: 1 1/2 square unsweetened chocolate and 1 1/2 Tbs. butter
Blend and spread evenly over the chilled second layer. Chill. Cut into small squares and refrigerate or freeze. To keep top layer from cracking, dip knife in hot water for each cut. Makes 16 -24 squares.