chocolate and peppermint

Connor made these pretty bars to add to our cookie collection today. He used both the red peppermint and the green creme de menthe flavors of Andes candies and then sprinkled them in stripes on the bars. Pretty and sweet! Thanks, Con.

Chocolate Mint Bars

2 cups finely crushed cream-filled chocolate sandwich cookie crumbs (about 24 cookies)
1/2 cup (1 stick) unsalted butter, melted
8-ounce package cream cheese, softened
14-ounce can sweetened condensed milk
2 eggs
1 teaspoon peppermint extract
3/4 cup semi-sweet chocolate chips
1 tablespoon vegetable shortening
18 Andes creme de menthe and/or peppermint crunch flavored candies, chopped

Preheat the oven to 325 degrees. In a medium bowl, combine cookie crumbs and butter; mix well. Press the crumb mixture firmly onto the bottom of an 8-inch baking pan. Bake for 6 minutes. Cool.

In a medium bowl, beat cream cheese until fluffy. Beat in eggs, peppermint extract, and sweetened condensed milk, until smooth. Pour over cooled cookie crust and bake for 25 to 30 minutes. Cool 20 minutes at room temperature, then chill for at least 15 minutes

In a heavy saucepan, melt chocolate chips and shortening. Spread over the top of chilled bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars.  Cover and refrigerate.

Makes 12 large or 24 small bars

fabric gingerbread house ornament