Chocolate Mint Parfait Bars
|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)|
Heat oven to 350Â°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 350Â°F. for 10 minutes.
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