Thursday, March 4, 2010

ST. PADDY'S DAY RECIPE

WALNUT MINT BARS
INGREDIENTS:
1/2 cup (1 stick)plus 2 tablespoons margarine, divided
1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
1 cup chopped walnuts
1/3 cup powdered sugar
1/3 cup HERSHEY'S Cocoa
1 package (8 oz.) cream cheese, softened
1 tablespoon cornstarch
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 egg
1-1/2 teaspoons peppermint extract OR 1 tablespoon green creme de menthe
Green food color(optional)
CHOCOLATE DRIZZLE(recipe follows)

DIRECTIONS:
1. Heat oven to 350°F. Melt 1/2 cup margarine in medium saucepan; stir in crumbs, walnuts, sugar and cocoa. Press firmly on bottom of ungreased 13x9x2-inch baking pan.
2. Beat cream cheese, remaining 2 tablespoons margarine and cornstarch in small bowl until fluffy. Gradually beat in sweetened condensed milk then egg, peppermint extract and food color, if desired. Pour evenly into prepared pan.
3. Bake 25 minutes or until center is set. Cool. Drizzle CHOCOLATE DRIZZLE over top. Refrigerate until thoroughly chilled. Cut into bars. Store covered in refrigerator. 24 to 36 bars.
CHOCOLATE DRIZZLE:
Melt 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips with 1-1/2 teaspoons shortening (not butter, margarine or oil).

1 comment:

KSedlak said...

Mmmm...these look so yummy. I may have to try this recipe.
Thank you for sharing.