Ingredients: |
Ingredients: CRUST:
2 pkg (10 oz.) fudge-covered mint cookies
1/2 c. butter (1 stick)
1 1/4 c. semi-sweet chocolate morsels
FILLING & TOPPING:
10 oz. almond bar, broken into squares (white)
1 pkg. cream cheese, softened
1 tsp. peppermint extract
6 drops green food coloring
1/4 c. semi-sweet chocolate morsels
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Directions: |
Directions:For crust, place half of the cookies in large resealable plastic bag; crush into very fine crumbs using that end of Meat Tenderizer. Place crumbs into Stainless Mixing Bowl. Repeat with remaining cookies. Place butter and chocolate morsels in Small Batter Bowl; microwave, uncovered, on HIGH 1-1 1/2 minutes or until butter is melted. Stir until smooth using Small Mix 'N Scraper. Add chocolate mixture to crumbs; mix until all crumbs are moistened. Spread crumb mixture evenly over Medium Sheet Pan; using hands, firmly pack evenly into pan. Place in freezer at least 10 minutes.
Meanwhile, for filling, place almond bar into Large Mirco-Cooker. Microwave, uncovered, on HIGH 2-3 minutes, stirring every 2 seconds with Classic Scraper; until bar is mostly melted. Remove from microwave; stir until smooth. Using Stainless Whisk, whisk with cream cheese, in Stainless Mixing Bowl until smooth. Whisk in extract and food coloring until smooth. Add bark; whisk well. spread filling over crust with Small spreader; set aside.
Place remaining chocolate morsels into Prep Bowl; microwave, uncovered, on HIGH 30-45 seconds or until melted, stirring every 15 seconds. Place small resealable plastic bag into Measure-All Cup. Pour chocolate into corner of bag. Twist top of bag; secure. Cut corner off of bag using Professional Shears. Drizzle chocolate over filling. Let stand until chocolate is firm. Cut into 17 rectangles. Cut in half diagonally to make 32 triangles. |
This recipe for After Dinner Mint Triangles is from