Cookie Recipes
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
- 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 for 10 minutes. Cool.
Filling
- Dissolve gelatine in the boiling water; cool.
- 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.
- Blend in remaining 2 cups confectioners' sugar until smooth. Spread evenly over cooled pan crust.
Frosting
- In a small saucepan, heat chocolate chips and butter over low heat until chocolate melts, stirring constantly. Spread evenly over filling.
- Place tray in the refrigerator until cookies are firm.
- Remove from refrigerator 20 minutes before cutting.
- 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* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes.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.