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A chocolate cookie crust topped with creamy mint filling then covered with chocolate.
Lightly spray an 8-inch square pan, set aside. Reserve 1/4 cup chocolate chips for the cookie crust, and set aside the rest for the chocolate covering.
For the cookie crust:
In a medium saucepan, melt butter and ¼ cup of the chocolate chips, stirring over low heat. When melted, remove from heat and stir in cookie crumbs. Press evenly onto greased pan. Refrigerate until firm, about 10 minutes.
For the peppermint filing:
In a small bowl, beat together butter, milk, peppermint and vanilla extract on medium speed until blended. Slowly beat in powdered sugar until smooth. Add more milk if consistency is not creamy enough for spreading.
Spread peppermint filling over cookie crumbs. Return to refrigerator.
For the chocolate covering:
In a small saucepan, melt remaining chocolate chips and butter over low heat, stirring continually. When melted, spread over peppermint filling. Refrigerate until set, at least 15 minutes. Cut into squares.
Recipe adapted from Betty Crocker.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!