I made these for Thanksgiving. I first made them in September for Becky's birthday as she loves grasshopper pie. I still need to work on the middle layer the consistency of the icing isn't quite right yet. But they are yummy!
Ingredients:
Bottom Layer:
1/2 cup hard margarine (or butter), softened
1 cup brown sugar, packed
2 large eggs
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup cocoa, sifted if lumpy
1/4 teaspoon baking soda
1/8 teaspoon salt
Middle Layer:
2/3 cup hard margarine (or butter), softened
2 cups icing (confectioner's) sugar
1 1/2 tablespoons milk
1 teaspoon peppermint flavoring
5-6 drops of green food coloring
Top Layer:
1 cup semi-sweet chocolate chips
3 tablespoons hard margarine (or butter)
1/2 cup hard margarine (or butter), softened
1 cup brown sugar, packed
2 large eggs
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup cocoa, sifted if lumpy
1/4 teaspoon baking soda
1/8 teaspoon salt
Middle Layer:
2/3 cup hard margarine (or butter), softened
2 cups icing (confectioner's) sugar
1 1/2 tablespoons milk
1 teaspoon peppermint flavoring
5-6 drops of green food coloring
Top Layer:
1 cup semi-sweet chocolate chips
3 tablespoons hard margarine (or butter)
Directions:
Bottom Layer:
Cream margarine and brown sugar together in medium bowl. Beat in eggs, 1 at a time, beating well after each addition. Add vanilla. Mix.
Add next 4 ingredients. Beat until moistened. Turn into greased 9 x 9 inch pan. Bake in 350°F oven for 15 minutes. Do not overcook. Cool thoroughly.
Middle Layer:
Beat all 5 ingredients together in separate medium bowl. Spread over bottom layer.
Top Layer:
Heat and stir chocolate chips and margarine in small heavy saucepan on low until melted and smooth. Spread over mint layer. Chill overnight until set. Cuts into 36 squares.
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