Refresh your guests with this version of a perennial favourite.
- Portion size 40 servings
- Credits : Canadian Living Magazine: January 2009
Ingredients
Filling:
Topping:
Method
In large bowl, whisk together butter, sugar and eggs; stir in cookie crumbs and coconut. Press into greased and parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan.Bake in 350°F (180°C) oven until firm, about 20 minutes. Let cool completely in pan on rack.
Filling: Meanwhile, in bowl, stir together butter, milk and peppermint extract; beat in sugar until smooth. Beat in food colouring to desired shade. Spread evenly over base. Refrigerate until firm, about 45 minutes.
Topping: In bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over filling. Let stand for 5 minutes.
Score top to form 40 bars; refrigerate until set. Cut into bars. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts Per bar: about
- Sodium 135 mg
- Protein 1 g
- Calories 195.0
- Total fat 12 g
- Cholesterol 29 mg
- Saturated fat 7 g
- Total carbohydrate 23 g
%RDI
- Iron 5.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 7.0
