Chocolate Mint Parfait Bars

Ingredients

First Layer

• 1 (18.25 ounce) box chocolate cake mix*
• 1/3 cup butter, softened
• 1 egg

Filling

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

Frosting

• 1 (6 ounce) package semisweet chocolate chips (1 cup)
• 3 tablespoons butter

Instructions

First Layer

1. Heat oven to 350 degrees F. Grease a 15 x 10 inch jellyroll pan.
2. In a large bowl, combine all first-layer ingredients and mix until crumbly. Press onto bottom of prepared pan.
3. Bake for 10 minutes. Cool.

Filling

1. Dissolve gelatine in the boiling water; cool.
2. In a 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.
3. Blend in remaining 2 cups confectioners' sugar until smooth. Spread evenly over cooled pan crust.

Frosting

1. In a small saucepan, heat chocolate chips and butter over low heat until chocolate melts, stirring constantly. Spread evenly over filling.
2. Place tray in the refrigerator until cookies are firm.
3. Remove from refrigerator 20 minutes before cutting.
4. Cut into 48 bars.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.