Serves: 16
Total Calories: 239
Preheat oven to 350°. Grease an 8- or 9-inch square baking pan.
To make chocolate layer, melt butter and chocolate in a small saucepan over low heat cool.
In a small mixer bowl at medium speed, beat sugar, eggs, and chocolate mixture 2 minutes. At low speed, beat in flour and pecans. Spread in pan.
Bake 25 to 30 minutes or until center is set. Cool pan on a wire rack.
To make frosting, beat powdered sugar, softened butter, milk, peppermint extract, and food color in a small mixer bowl at low speed until smooth. Spread evenly over cooled chocolate layer. Cover and chill 1 hour.
To make glaze, melt chocolate with oil. With a small spoon, drizzle over peppermint layer. Cover and chill 1 hour or until firm. Cut into squares with a sharp knife.
This Mint-Topped Chocolate Squares recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.
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