Lyons Family Cookbook

Fudgy Mint Squares

10

Tbs

butter, divided

3

squares (1 ounce each) unsweetened chocolate, chopped

3

eggs

1-1/2

cups

sugar

2

tsp

vanilla extract

1

cup

all-purpose flour

1

package (8 ounces) cream cheese, softened

1

Tbs

cornstarch

1

can (14 ounces) sweetened condensed milk

1

tsp

peppermint extract

4

drops green food coloring, optional

1

cup

(6 ounces) semisweet chocolate chips

1/2

cup

heavy whipping cream

1

In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small mixing bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually add in flour.

2

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until top is set.

3

In a large mixing bowl, beat cream cheese and remaining butter until smooth. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired.

4

Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.

5

In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting. Yield: about 4 dozen.

I've had this recipe since I was in junior high school. No one can resist the fudgy brownie base, cool minty cheesecake filling and luscious chocolate glaze in these mouth-watering bars.

Source

Source: Taste of Home