| CHOCOLATE PEPPERMINT BARS |
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Makes 3 dozen barsCrust 1 -3/4 cups all-purpose flour 1 -1/2 cups confectioners' sugar 1/2 cup unsweetened cocoa powder 1 cup Butter flavor Crisco-all vegetable shortening or 1 Butter Flavor Crisco stick * 2 tablespoons milk Topping 1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 1 egg 1 teaspoon pepermint extract Red food color 1/2 cup coarsely crushed hard peppermint candies (about 20 to 24) *Butter Flavor Crisco is artificially flavored. Heat oven to 350ºF. Place cooling rack on counter for cooling bars. For crust, combine flour, confectioners' sugar and cocoa powder in large bowl. Beat in 1 cup shortening and milk on low speed of electric mixer until mixture is crumbly. Reserve 1-3/4 cups of mixture for topping. Press remainder into ungreased 13x9-inch baking pan. Bake at 350ºF for 15 minutes. For topping, beat cream cheese in medium bowl at medium speed. Beat in condensed milk gradually. Beat until mixture is smooth. Beat in egg and peppermint extract. Add food color until desired shade of red is achieved. Mix well. Stir in chopped candies. Pour mixture over baked crust. Sprinkle reserved crumb topping evenly over cream cheese filling. Bake at 350ºF for 25 to 30 minutes or until filling is set. Do not overbake. Cool in pan. Loosen from sides of pan with knife or spatula. Refrigerate until ready to serve. Cut into bars approximately 2x1-1/2 inches. |
