| Chocolate Bars | ||
|---|---|---|
| 1/2 | Cup | Vegetable shortening |
| 2/3 | Cup | Granulated sugar |
| 1/4 | Cup | Dutch-process cocoa powder |
| 1 | Large | Egg |
| 1 1/4 | Cups | All-purpose flour |
Preheat oven to 350°. Cream together the shortening, sugar, cocoa and egg until smooth. Stir in flour, mixing until well blended. Using your hands, press the mixture firmly into the bottom of a 9" x 13" cake pan. Bake this chocolate base for about 10 minutes, or until dry. Meanwhile, begin preparing the mint topping below.
| Mint Topping | ||
|---|---|---|
| 1 1/2 | Cups | Flaked coconut |
| 1 | Cup | Sliced almonds |
| 3/4 | Cup | Mint chips |
| 1 | Can | Sweetened condensed milk |
| 1 | Tsp. | Peppermint or mint extract |
Combine the flaked coconut, sliced almonds and mint chips. Sprinkle this mixture over the chocolate base immediately upon its removal from the oven. In a separate bowl, blend together the sweetened condensed milk and mint extract. Pour the creamy mixture evenly over the top of the bars. Return the bars to the oven and bake 20 to 25 minutes longer or until golden. Let cool completely before cutting into diamond-shaped bars.
YIELD: 36 bars