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> * Exported from BigOven *
>
> 1992 3rd Place: Chocolate Mint Sticks
>
> Recipe By :
> Serving Size :36
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 1 c Butter --softened
> 2 c Granulated sugar
> 4 Eggs
> 2 ts Vanilla
> 4 oz Unsweetened chocolate
> Melted
> 1 c Unsifted all-purpose flour
> 3/4 c Chopped pecans or walnuts
> 2 c Confectioners' sugar
> 4 tb Butter or margarine
> Softened
> 2 tb Milk
> 1/2 ts Peppermint extract
> 1 2 Drop green food
> Coloring --if desired
> 2 oz Sweetened chocolate
> 2 tb Butter or margarine
>
> Preparation time: 25 minutes Cooking time: 30 minutes 1. Heat oven to 350
> degrees. Grease a 13-by-9-inch baking pan. 2. With an electric mixer,
> cream the butter, granulated sugar, eggs and vanilla until light, 2
> minutes. Add the chocolate and mix well. Stop the mixer and fold in the
> flour then the nuts. 3. Transfer batter to prepared pan. Bake just until
> a toothpick inserted in the center comes out clean, 30 minutes. Cool
> completely. 4. For the filling, mix all ingredients until smooth. Spread
> in an even layer over the cooled brownies. 5. For the glaze, melt
> chocolate with butter; mix well. Pour over filling and gently tilt pan so
> glaze covers the entire surface. Refrigerate until glaze is set; cut into
> squares or sticks. For holiday cookie trays, cut the brownies into small
> squares and decorate them with holiday finery. Jill Kaltenhaler of
> Homewood, Illinois from the Chicago Tribune fifth annual Food Guide
> Holiday Cookie Contest December 3, 1992 From: Fred Ball Date: 27 Feb 99
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
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