Chocolate Mint Parfait Bars

First layer:
1 (18.25 ounce) box chocolate cake mix
1/3 cup butter or margarine, softened
1 egg

Heat oven to 350 degrees F. Grease a 15 x 10-inch jellyroll pan.

In a large bowl, combine all first-layer ingredients and mix until crumbly. Press onto bottom of prepared pan. Bake 10 minutes. Cool.

Filling:
1 (1/4 ounce) envelope unflavored gelatine
1/4 cup boiling water
4 cups confectioners' sugar, divided
1/2 cup butter or margarine, softened
1/2 cup shortening
1/4 teaspoon peppermint extract
2 to 3 drops green food coloring

Dissolve gelatine in the boiling water; cool.

In large bowl, combine the softened gelatine, 2 cups of the confectioners' sugar, butter, shortening, extract and food coloring. Keep color light. Beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups confectioners' sugar until smooth. Spread evenly over cooled pan crust.

Frosting:
1 (6 ounce) package semisweet chocolate chips (1 cup)
3 tablespoons butter or margarine

In a small saucepan, heat chocolate chips and margarine over low heat until chocolate melts, stirring constantly. Spread evenly over filling.

Place tray in refrigerator until cookies are firm. Remove from refrigerator 20 minutes before cutting.

Cut into 48 bars.