Diva Q
Executive Chef
Here is another of our annual squares. It is from a 1991 Company's Coming cookbook. It has a great minty taste.
Butter 1/2 c
Sugar 1/4 c
Cocoa 5 tbsp
Egg Beaten 1
Graham crumbs 1 3/4 c
Chopped walnuts 1/2 c
Fine coconut 3/4 c (unsweetened)
Butter 1/3 c
Milk 3 tbsp
Peppermint extract 1 tsp or about 6 drops of peppermint oil
Icing sugar 2 cups
Green Food coloring
Semisweet choco chips 2/3 c
Butter 2 tbsp
Bottom layer: Combine first amount of butter first amount of sugar in saucepan. Bring to a boil slowly. Stir in egg to thicken. Remove from heat.
Stir in crumbs nuts and coconut. Pack firmly into greased 9x9 pan.
Second Layer: Combine second amount of butter, milk, flavoring and icing sugar in bowl. Beat together well. Tint green. Spread over first layer.
Third layer: Melt chips and third amount of butter. Spread over second layer. Chill and store in the fridge. This will keep well and also freezes well.
Butter 1/2 c
Sugar 1/4 c
Cocoa 5 tbsp
Egg Beaten 1
Graham crumbs 1 3/4 c
Chopped walnuts 1/2 c
Fine coconut 3/4 c (unsweetened)
Butter 1/3 c
Milk 3 tbsp
Peppermint extract 1 tsp or about 6 drops of peppermint oil
Icing sugar 2 cups
Green Food coloring
Semisweet choco chips 2/3 c
Butter 2 tbsp
Bottom layer: Combine first amount of butter first amount of sugar in saucepan. Bring to a boil slowly. Stir in egg to thicken. Remove from heat.
Stir in crumbs nuts and coconut. Pack firmly into greased 9x9 pan.
Second Layer: Combine second amount of butter, milk, flavoring and icing sugar in bowl. Beat together well. Tint green. Spread over first layer.
Third layer: Melt chips and third amount of butter. Spread over second layer. Chill and store in the fridge. This will keep well and also freezes well.
