Serves: 36
Total Calories: 122

2 ounces unsweetened baking chocolate
1/2 cup butter or margarine
1 cup sugar
2 eggs
1/2 cup flour
1/2 cup pecans chopped
1 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
2 tablespoons whipped cream or half-and-half
3/4 teaspoon peppermint extract
4 ounces sweet baking chocolate
2 tablespoons butter or margarine
1 teaspoon vanilla extract

Preheat oven to 350° F. Grease a 9 x 9 x 2-inch baking pan. In a small saucepan over low heat melt chocolate and butter or margarine cool.

In a small mixer bowl at high speed beat sugar and eggs for 5 minutes or until light and fluffy. At low speed beat in chocolate mixture, flour and pecans. Spoon into pan and bake for 20 to 25 minues or until center is set. Cool in pan on a wire rack.

In a small mixer bowl at low speed beat sugar, butter or margarine, cream or half-and-half and peppermint extract until smooth. Spread evenly over chocolate layer. Cover and chill for 1 hour.

In a small saucepan over low heat melt chocolate and butter or margarine stir in vanilla. Spread evenly over peppermint layer. Cover and chill for 1 hour or until firm. Cut into 1 1/2 -inch squares.

Nutritional Facts:

Serves: 36
Total Calories: 122
Calories from Fat: 63

More Recipes from the Recipe Treasury Cookbook:
Berlinerkranser
Brownies
Butter Crescents
Coconut Tea Cookies
Ginger Cookies
Minted Chocolate Squares
Sugar Cookies