Creme De Menthe Squares
Bottom Layer:
1/2 Cup Butter
1/2 Cup Cocoa
1/2 Cup Powdered Sugar
1 Egg (slightly beaten)
1 tsp. Vanilla
2 Cup Graham Cracker Crumbs
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Middle Layer:
1/2 Cup Butter
1/3 Cup Creme De Menthe Liquor
3 Cup Powdered Sugar
Top Layer:
1/4 Cup Butter
1 3/4 Cup Chocolate Chips
1/8 Bar Paraffin |
Bottom Layer:
In small saucepan melt butter and cocoa, stir until well
blended. Remove from heat, add powdered sugar, egg, vanilla, and graham
cracker crumbs. Pat into 14x10 in. jelly roll pan. (Place into refrigerator
between layers)
Middle Layer:
In small saucepan melt butter - add Creme de Menthe.
Remove from heat and add sugar. Whip until all lumps are gone. Pour evenly
over bottom layer.
Top Layer:
In double boiler melt butter, chocolate chips and paraffin
until smooth and shiny. Pour over the top and cut when set.
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