CREME DE MENTHE BARS
9x13 in. baking pan
Vegetable pan spray
2 cups finely chopped chocolate mint sandwich cookies (about 20)
1 package (8 oz.) cream cheese, softened
1/2 cup confectioners' sugar
1 can (14 oz.) sweetened condensed milk
1-2 drops crème de menthe candy flavoring
Kelly green icing color, as desired
1/2 cup heavy whipping cream
1 package (14 oz.) Dark Cocoa Candy Melts, chopped
Preheat oven to 325)F. Spray 9x13-in. baking pan with vegetable pan spray. Spread cookie crumbs evenly onto bottom of pan, pressing firmly into place. Bake 10 minutes. Remove from oven; cool completely.
In medium bowl, beat cream cheese and sugar with electric mixer at medium speed until smooth and creamy. In small bowl, combine milk and egg. Gradually add to cream cheese mixture while beating on low speed. Add flavoring and desired amount of icing color; blend well. Pour over cookie crust; bake 15 minutes or until filling is firm and slightly brown at the edges. Remove from oven; cool completely in pan on wire rack.
Meanwhile, prepare ganache topping. In large saucepan, heat whipping cream just to boiling. (Do not boil). Remove from heat; add chopped candy and stir until melted and smooth. Gently pour ganache over bars; carefully spread to cover evenly. Refrigerate bars until ready to serve. Cut into bars.