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Chocolate Mint Parfait Bars

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Ingredients
  Chocolate mint cake mix 1 Cup (16 tbs) (Pillsbury Plus)
  Margarine/Butter softened 1⁄3 Cup (5.33 tbs)
  Eggs 1 Cup (16 tbs)
  Unflavored gelatin 1 Tablespoon
  Boiling water 1⁄4 Cup (4 tbs)
  Powdered sugar 4 Cup (64 tbs)
  Margarine/Butter softened 1⁄2 Cup (8 tbs) (Parkay)
  Shortening 1⁄2 Cup (8 tbs)
  Peppermint extract 1⁄4 Teaspoon
  Green food coloring 3 Drop
  Semisweet chocolate chips 6 Ounce
  Margarine/Butter 3 Tablespoon (Parkay)
Directions

Heat oven to 350°F.
Grease 15x10-inch jelly roll pan.
In large bowl, combine all base ingredients at low speed until crumbly.
Press in bottom of prepared pan.
Bake at 350°F. for 10 minutes.
Cool.
Dissolve gelatin in boiling water; cool.
In large bowl, combine softened gelatin, 2 cups of the powdered sugar, margarine, shortening, peppermint extract and food coloring
Beat 1 minute at medium speed or until smooth and creamy.
Blend in remaining 2 cups powdered sugar until smooth.
Spread evenly over cooled crust.
In small saucepan, blend chocolate chips and margarine over low heat until chocolate melts, stirring constantly.
Spoon evenly over filling, spread frosting.
Chill until firm; cut into bars

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Servings: 
48

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