First Layer: Heat oven to 350 degrees F. Grease a 15 x 10-inch jellyroll
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 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 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.