“For all peppermint lovers! Only the crust is baked for this recipe.”
READY IN:
25mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

  • BASE
  • 12 cup butter
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon salt
  • 12 teaspoon peppermint extract
  • 2 (1 ounce) unsweetened chocolate squares
  • 12 cup all-purpose flour
  • MIDDLE LAYER
  • 1 cup icing sugar
  • 3 tablespoons butter, softened
  • 1 tablespoon whipping cream, unwhipped or 1 tablespoon half-and-half cream
  • 1 tablespoon peppermint extract
  • 2 -3 drops green food coloring (optional)
  • TOPPING
  • 4 (1 ounce) semi-sweet chocolate baking squares (can use about 1/2 cup semi-sweet baking chips also)
  • 3 tablespoons butter

Directions

  1. For the base: set oven to 350 degrees F.
  2. Grease one 9 x 9-inch or 8 x 8-inch baking pan.
  3. Melt the butter and chocolate in the microwave, stirring once or twice, (careful not to burn the mixture).
  4. Place the chocolate mixture in a bowl, and cool slightly.
  5. Add in the eggs; beat well to combine.
  6. Add in sugar, peppermint extract, flour and salt; beat well.
  7. Pour into prepared baking dish.
  8. Bake for 20 minutes.
  9. For the middle layer: mix sugar and butter until smooth.
  10. Add in the remaining ingredients; mix well until blended.
  11. Spread over the warm baked base; cool until set.
  12. For the topping: Melt together the chocolate and butter in the microwave; cool slightly.
  13. Drizzle over second layer.

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