Midnight Mint Bars
1/2 C. butter
1/3 C. cocoa
1/4 C. sugar
1 egg, beaten
1 3/4 C. graham cracker crumbs (about 28 squares)
3/4 C. flaked coconut
1/2 C. finely chopped walnuts
1/3 C. butter (no substitution), softened
2 C. confectioners' sugar
3 T. milk
1 t. peppermint extract
Green food coloring, optional
2/3 C. semi sweet chocolate chips
2 T. butter (no substitutes)
In a heavy saucepan, heat the butter, cocoa, and sugar over low heat until the sugar is dissolved, stirring often.
Remove from heat.
Stir a small amount of hot mixture into egg; return all to the pan.
Cook and stir until mixture coats a metal spoon and reaches 160° F. Remove from heat.
Stir in cracker crumbs, coconut and walnuts.
Press into a buttered 9-inch square pan; set aside.
In a small mixing bowl, beat the butter, confectioners' sugar, milk and extract until smooth. Tint with green food coloring, if desired.
Spread evenly over bottom layer; set aside.
For Topping: In a heavy saucepan, melt chocolate chips and butter over low heat until blended and smooth, stirring often.
Cool to room temperature, about 10 minutes. Spread evenly over filling.
Cover and refrigerate until set, about 1 hour. Cut into bars. Store in refrigerator.