Midnight Mints

1. Bottom Layer

1/2 cup hard margarine
1/4 cup granulated sugar
1/3 cup cocoa powder
1 large egg, fork beaten

2. 1 3/4 cup graham cracker crumbs
1/2 cup finely chopped walnuts
3/4 cup fine coconut

3. Second Layer
1/3 cup hard margarine, softened
3 tbsp milk
1 tsp peppermint flavoring
2 cups icing sugar
2-3 drops green food coloring

4. Top Layer
1 1/3 cups semi sweet chocolate chips
4 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.