A chocolate confection that's holiday elegant,
yet everyday easy.
Chocolate Creme de
1 1/4 cups butter - divided use
3 1/2 cups powdered sugar - divided use
1/2 cup unsweetened baking cocoa
1 teaspoon pure vanilla extract
2 cups graham cracker crumbs
1/3 cup green crème de menthe
1 1/2 cups semisweet chocolate
Melt 1 cup butter in a saucepan over low
heat. Remove 1/2 cup melted butter and place in a small mixing
bowl; set the rest aside. Whisk 1/2 cup powdered sugar, cocoa
and vanilla into butter in bowl. Stir in graham cracker crumbs.
Press mixture into bottom of a 13 x 9 x 2-inch pan.
Combine crème de menthe with remaining
melted butter in a small bowl. Beat in 3 cups powdered sugar
with an electric mixer at low speed until smooth. Spread evenly
over crumb crust. Refrigerate for 1 hour, or until firm.
Meanwhile, combine remaining 1/4 cup butter
with chocolate chips in a small saucepan. Cook over low heat
until melted. Spread over chilled mint layer. Refrigerate for
1 hour, or until firm. Cut into squares.
Makes 16 squares.
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