Layered with graham cracker crumbs and semi-sweet chocolate flavored in peppermint oil, it’s a sweet treat that is mint to be!

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Ingredients

½ cup (1 stick) butter
½ cup baking cocoa
½ cup confectioners’ sugar
1 egg, beaten
1 teaspoon vanilla extract
2 cups graham cracker crumbs
½ cup (1 stick) butter
1/3 cup whipping cream
1/8 teaspoon LorAnn Peppermint Oil
3 cups confectioners’ sugar
¼ cup (1/2 stick) butter
1 ½ cups (9 ounces) semi-sweet chocolate chips

Directions

1. Combine ½ cup butter and the baking cocoa in a 2-quart saucepan. Heat until the butter melts, stirring frequently. 
2. Remove from heat and stir in ½ cup confectioners’ sugar, egg and vanilla; stir in graham crackers crumbs. 
3. Press into the bottom of a greased 9” x 13” baking pan. Set aside. 
4. Melt ½ cup butter in a small saucepan. Pour into a non-plastic mixing bowl and add cream and peppermint. 
5. With an electric mixer on low speed, beat in 3 cups confectioners’ sugar until smooth. 
6. Spread mint mixture over graham cracker layer. 
7. Chill for 30 minutes. 
8. Melt ¼ cup butter and the chocolate chips in a saucepan over low heat. 
9. Spread chocolate mixture over the mint layer. 
10. Chill, covered for 1 to 2 hours. Cut into small squares. 

Keep refrigerated until ready to serve. Makes 30 servings.