Midnight mints
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| ¼ | cup | Granulated sugar |
| 5 | tablespoons | Cocoa |
| 1 | Egg, beaten | |
| 1¾ | cup | Graham cracker crumbs |
| ½ | cup | Chopped walnuts |
| ¾ | cup | Fine coconut |
| ⅓ | cup | Butter or margarine |
| 3 | tablespoons | Milk |
| 1 | teaspoon | Peppermint flavoring |
| 2 | cups | Icing sugar |
| ⅔ | cup | Chocolate chips |
| 2 | tablespoons | Butter or margarine |
Directions
Bottom Layer: Combine first amount of butter, first amount of sugar and cocoa in saucepan. Bring slowly to a boil. Stir in egg to thicken. Remove from heat.
Stir in crumbs, nuts and coconut. Pack very firmly into greased 9 x 9 ~inch pan.
Second Layer: Combine second amount of butter, milk, flavoring and icing sugar in bowl. Beat together well. Tint a pretty green. Spread over first layer.
Third Layer: Melt chips and third amount of butter in saucepan over low heat or hot water. Spread over second layer. Chill and store covered in refrigeraator. This will keep well and will also freeze well. Cut 36 squares.
Source: Company's Coming - 150 Delicious Squares By Jean Pare' Shared By Kaitlin Young