CHOCOLATE MINT BARS

      (a food processor recipe)

 

Mary Jo White

3 squares unsweetened chocolate

1/2 cup plus Hot water

1 Tbsp. butter or margarine

2 eggs

1 cup sugar

1/2 cup flour

1/4 tsp. salt

1 tsp. vanilla

1/2 cup walnuts

Peppermint frosting (recipe follows)

Melt 2 squares of chocolate and 1/2 cup butter over hot water. Using metal blade, process sugar and eggs 30 seconds. Add chocolate butter mixture and process 5 seconds or till blended. Add flour, salt, vanilla, and nuts. Process with on-off   bursts till well mixed and    nuts are  chopped.  Pour into a greased 9 inch square pan. Bake at 350 degrees for 20 mins. or  till pick comes out clean.  Cool.   Spread Peppermint Frosting on top. Refrigerate 30 mins. till hard.

 

Melt remaining 1 Tbsp. butter and 1 square chocolate. Drizzle melted chocolate  over frosting. Refrigerate till chocolate hardens, then cut into small squares. Makes 2 dozen.

 

PEPPERMINT FROSTING

 

Cut 2 Tbsp. butter in chunks. Using metal blade, process until creamy. Add 1 Tbsp. whipping cream (or half and half or light cream), 1/2 tsp. peppermint extract and one cup powdered sugar. Process until smooth.

 

GOLDEN GRAHAM SMORES

Patricia McGee

1/3 cup corn syrup          1/2 tsp. vanilla

1 Tbsp. margarine           4 cups Golden Grahams

1 pkg. chocolate chips      1 1/2 cup miniature marshmallows

 

Butter 9x9x2 inch pan. Heat corn syrup and butter to boiling in 3 qt. saucepan. Remove from heat. Add chocolate chips and vanilla; stir until chocolate is melted. Fold in cereal gradually until completely covered with chocolate. Fold in marshmallows. Put mixture in pan and press with buttered spatula. Let stand at room temperature for at least 1 hour. Cut into bars.

 

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