Makes 36 servings
- Vegetable shortening, for greasing
- ⅓ cup butter
- ⅓ cup semisweet chocolate chips
- 1 ¾ cups finely crushed chocolate wafer cookies
- ⅓ cup butter, softened
- 3 tbsp heavy whipping cream
- ¾ tsp vanilla extract
- ½ tsp peppermint extract
- 3 cups powdered sugar
- Few drops green food coloring
- 1 ⅔ cups dark chocolate chips
- ⅓ cup butter
- 1 tsp peppermint extract
Line a 9×9×2-inch baking pan with foil, extending the foil over edges of pan. Lightly grease foil; set pan aside.
For crust, place butter and chocolate chips in a medium microwave-safe bowl. Microwave, uncovered, on high at 30-second intervals or until chocolate melts, stirring each time. Stir in chocolate wafer crumbs. Press mixture into bottom of prepared pan. Refrigerate 10 minutes or until firm.
Meanwhile, for filling, in a medium mixing bowl beat butter, cream, vanilla and peppermint extract. Gradually beat in powdered sugar until mixture is smooth and creamy. Tint with food coloring. Spread filling evenly over crust in pan. Cover and refrigerate.
For topping, place dark chocolate chips, butter and peppermint extract in another medium microwave-safe bowl. Microwave, uncovered, on high at 30-second intervals or until chocolate melts, stirring each time. Let stand 10 minutes. Spread mixture evenly over filling.
Cover and refrigerate at least 2 hours. Let bars stand at room temperature 10 minutes before serving. Using the edges of the foil, lift uncut bars out of pan. Cut into squares.
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