Midnight Mints
- Number of Servings: 36
Ingredients
1. Bottom Layer1/2 cup hard margarine1/4 cup granulated sugar1/3 cup cocoa powder1 large egg, fork beaten2. 1 3/4 cup graham cracker crumbs1/2 cup finely chopped walnuts3/4 cup fine coconut3. Second Layer1/3 cup hard margarine, softened3 tbsp milk1 tsp peppermint flavoring2 cups icing sugar2-3 drops green food coloring4. Top Layer1 1/3 cups semi sweet chocolate chips4 tbps hard margarine
1. Bottom Layer: combine the margarine, sugar and cocoa powder in large saucepan on medium. Stir. Heat until the mixture boils. Remove 3 tbsp mixture to a liquid measure. Add the egg slowly, stirring constantly. Add the egg mixture to the saucepan slowly, stirring constantly, until thickened. Remove the saucepan to the hot pad.
2. Stir in the graham crumbs, walnuts and coconut. Mix well. Grease a 9 x 9 inch pan. Pack the crumb mixture very firmly in the pan.
3. Second Layer: Combine the margarine, milk, peppermint flavoring and icing sugar in a bowl. Beat together well. Add a bit more of the milk if needed to make the mixture spreadable. Tint green with the food coloring. Spread over the first layer with a knife or spatula.
4. Top Layer: Melt the chocolate chips and margarine in a small saucepan on low, stirring often. Cool. When cool but still runny, spread over the second layer. Chill. Cut into 36 squares.
I used pure peppermint extract, and used less than a teaspoon and it was plenty minty. Very rich, cut into small squares. Also, I couldn't find peppermint on the food tracker, so substituted vanilla for values.
Number of Servings: 36
Recipe submitted by SparkPeople user DENI1_2003.
2. Stir in the graham crumbs, walnuts and coconut. Mix well. Grease a 9 x 9 inch pan. Pack the crumb mixture very firmly in the pan.
3. Second Layer: Combine the margarine, milk, peppermint flavoring and icing sugar in a bowl. Beat together well. Add a bit more of the milk if needed to make the mixture spreadable. Tint green with the food coloring. Spread over the first layer with a knife or spatula.
4. Top Layer: Melt the chocolate chips and margarine in a small saucepan on low, stirring often. Cool. When cool but still runny, spread over the second layer. Chill. Cut into 36 squares.
I used pure peppermint extract, and used less than a teaspoon and it was plenty minty. Very rich, cut into small squares. Also, I couldn't find peppermint on the food tracker, so substituted vanilla for values.
Number of Servings: 36
Recipe submitted by SparkPeople user DENI1_2003.
Nutritional Info Amount Per Serving
- Calories: 143.9
- Total Fat: 8.5 g
- Cholesterol: 6.4 mg
- Sodium: 81.1 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.0 g
- Protein: 1.2 g
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