A festive treat of chocolate and cool mint, perfect for your holiday open house or serve as an after dinner mint. Makes about 95 small squares.

1 1/4 cups Butter or Margarine 300 mL
1/2 cup Unsweetened cocoa powder 125 mL
3 1/2 cups Sifted powdered sugar 875 mL
1 Beaten egg 1
1 tsp Vanilla 5 mL
2 cups Finely crushed graham crackers 500 mL
1/3 cup Green creme de menthe 75 mL
1 1/2 cups. Semi-sweet chocolate pieces 375 mL

In a heavy saucepan combine 1/2 cup [125 mL] of the butter and the cocoa powder. Cook and stir over low heat till butter is melted. Remove from heat; stir in 1/2 cup [125 mL]of the powdered sugar, the egg and vanilla. Add graham crackers; stir till combined. Press on the bottom of an ungreased 9x13 inch [23x33 cm] baking dish.

Melt 1/2 cup [125 mL]of the butter or margarine. In a mixing bowl combine the melted butter and creme de menthe. Gradually add the remaining powdered sugar, beating with electric mixer till smooth. Spread over the chocolate layer. Chill in the refrigerator for 1 hour. In a heavy small saucepan combine the remaining 1/4 cup of butter and chocolate pieces. Cook and stir over low heat till melted. Spread over mint layer. Cover and chill 1 to 2 hours or till firm.

Cut into small squares. Store in refrigerator.

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