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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup plus 2 tbsp butter, divided
1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
1 cup chopped walnuts
1/3 cup powdered sugar
1/3 cup cocoa
1 (8 oz) pkg cream cheese, softened
1 tbsp cornstarch
1 can sweetened condensed milk
1 egg
1 1/2 tsp peppermint extract OR 1 tbsp green creme de menthe
Green food color (optional)
Chocolate Drizzle (recipe follows)
Preheat oven to 350. Melt 1/2 cup margarine in medium saucepan; stir in crumbs, walnuts, sugar and cocoa. Press firmly on bottom of ungreased 13x9 inch baking pan.
Beat cream cheese, remaining 2 tbsp butter and cornstarch in small bowl until fluffy. Gradually beat in sweetened condensed milk then egg, peppermint extract and food color, if desired. Pour evenly into prepared pan.
Bake 25 minutes or until center is set. Cool. Drizzle CHOCOLATE DRIZZLE over top. Refrigerate until thoroughly chilled. Cut into bars. Store covered in refrigerator. 24 to 36 bars. bars.
CHOCOLATE DRIZZLE: Melt 1 cup dark chocolate chips or semi-sweet chocolate chips with 1 1/2 tsp shortening (do not use butter, margarine or oil).
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WALNUT MINT BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup plus 2 tbsp butter, divided
1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
1 cup chopped walnuts
1/3 cup powdered sugar
1/3 cup cocoa
1 (8 oz) pkg cream cheese, softened
1 tbsp cornstarch
1 can sweetened condensed milk
1 egg
1 1/2 tsp peppermint extract OR 1 tbsp green creme de menthe
Green food color (optional)
Chocolate Drizzle (recipe follows)
Preheat oven to 350. Melt 1/2 cup margarine in medium saucepan; stir in crumbs, walnuts, sugar and cocoa. Press firmly on bottom of ungreased 13x9 inch baking pan.
Beat cream cheese, remaining 2 tbsp butter and cornstarch in small bowl until fluffy. Gradually beat in sweetened condensed milk then egg, peppermint extract and food color, if desired. Pour evenly into prepared pan.
Bake 25 minutes or until center is set. Cool. Drizzle CHOCOLATE DRIZZLE over top. Refrigerate until thoroughly chilled. Cut into bars. Store covered in refrigerator. 24 to 36 bars. bars.
CHOCOLATE DRIZZLE: Melt 1 cup dark chocolate chips or semi-sweet chocolate chips with 1 1/2 tsp shortening (do not use butter, margarine or oil).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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