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Parfait Bars




  1. In a saucepan, combine 4 ounces of the butter and the cocoa. Heat and stir until smooth.
  2. Remove from the heat and add l/2 cup of the confectioners' sugar, egg and vanilla extract.
  3. Stir in the Graham cracker crumbs.
  4. Press into an ungreased 13 x 9 x 2-inch pan.
  5. Melt 4 ounces of the butter with the creme de menthe.
  6. With a mixer, whip in the remaining 3 cups confectioners' sugar until smooth.
  7. Spread evenly over the Graham cracker crust. Chill for 1 hour.
  8. In a saucepan, melt the remaining 2 ounces of the butter and the chocolate chips.
  9. Spread over the other layers.
  10. Refrigerate for 24 hours.
  11. Allow to stand at room temperature for l0 minutes before slicing.
  12. Cut into squares.

Posted by Chyrel at Recipe Goldmine 9/8/02 8:01:36 pm.


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