Print Recipe

Chocolate Mint Parfait Bars

RG

Ingredients

Crust

  • 1 box chocolate devil's food cake mix with pudding
  • 1/3 cup butter, softened
  • 1 egg

Filling

  • 1 envelope plain gelatine
  • 1/4 cup boiling water
  • 4 cups confectioners' sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/4 teaspoon peppermint extract
  • 3 drops green food coloring

Frosting

  • 6 ounces chocolate chips
  • 3 tablespoons butter

Instructions

  1. Heat oven to 350 degrees F. Grease a 15 x 10-inch baking pan.
  2. In large bowl, combine cake mix, 1/3 cup butter and egg. Beat at low speed until crumbly. Press evenly in bottom of greased pan.
  3. Bake for 10 minutes.
  4. Cool completely.
  5. In a large bowl, dissolve gelatine in boiling water; cool slightly. Add 2 cups of the confectioners' sugar; blend well. Add 1/2 cup butter, shortening, peppermint extract and food color. Beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups confectioners' sugar until smooth. Spread filling evenly over cooled base.
  6. In small saucepan over low heat, melt chocolate chips and 3 tablespoons butter. Stir constantly until well blended.
  7. Spoon frosting evenly over filling, carefully spreading to cover. Refrigerate until firm.
  8. Cut into bars. Let stand at room temperature about 20 minutes before serving.
  9. Store any remaining bars in refrigerator.

Source: 1982 Pillsbury Bake-Off Contest

Yield: 48 bars


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