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Name: Chocolate Dream Squares
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/2 c Pecans chopped; 3/4 ts Peppermint extract; 2 tb Margarine; 2 tb milk; 2 oz Semisweet chocolate; 1 c Sugar; 3 tb Margarine, softened; 1 c All-purpose flour; 1 1/2 c Powdered sugar; 2 lg Eggs; 1/2 c Or margarine; Few drops of food color (I; 4 oz Semsiweet chocolate

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INGREDIENTS

1/2 c Pecans ; chopped
3/4 ts Peppermint extract
2 tb Margarine
FROSTING
2 tb milk
GLAZE
2 oz Semisweet chocolate
1 c Sugar
3 tb Margarine, softened
CHOCOLATE LAYER
1 c All-purpose flour
1 1/2 c Powdered sugar
2 lg Eggs
1/2 c Or margarine
Few drops of food color (I
4 oz Semsiweet chocolate

Servings

INSTRUCTIONS

Chocolate Layer: Preheat oven to 350 degrees. Grease an 8 or 9 inch baking pan. Melt margarine and chocolate in a small saucepan over low heat; cool. In a small mixer bowl at medium speed, leat sugar, eggs, and chocolate mixture for 2 minutes. At low speed, beat in flour and pecans. Spread in pan. Bake 25 to 30 minutes until center is set. Cool pan on a wire rack. FROSTING: Beat powdered sugar, softened margarine, milk, peppermint extract and food color in a small mixer bowl at low speed until smooth. Spread evenly over cooled chocolate layer. Cover and chill for one hour. GLAZE: Melt chocolate and margarine in a small saucepan over low heat; cool. Spread evenly over peppermint layer. Cover and chill for 1 hour or until firm. Cut into squares. Store in an airtight container in a cool, dry place. Posted to EAT-L Digest 12 Sep 96 From: Brian Baker Date: Fri, 13 Sep 1996 12:30:40 -0500

NOTES

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Chocolate Dream Squares

1/2 c Pecans chopped
3/4 ts Peppermint extract
2 tb Margarine
 FROSTING
2 tb milk
 GLAZE
2 oz Semisweet chocolate
1 c Sugar
3 tb Margarine, softened
 CHOCOLATE LAYER
1 c All-purpose flour
1 1/2 c Powdered sugar
2 lg Eggs
1/2 c Or margarine
 Few drops of food color (I
4 oz Semsiweet chocolate

Chocolate Layer: Preheat oven to 350 degrees. Grease an 8 or 9 inch baking  pan. Melt margarine and chocolate in a small saucepan over low heat; cool.    In a small mixer bowl at medium speed, leat sugar, eggs, and chocolate  mixture for 2 minutes. At low speed, beat in flour and pecans. Spread in  pan.    Bake 25 to 30 minutes until center is set. Cool pan on a wire rack.  FROSTING: Beat powdered sugar, softened margarine, milk, peppermint extract  and food color in a small mixer bowl at low speed until smooth. Spread  evenly over cooled chocolate layer. Cover and chill for one hour.  GLAZE: Melt chocolate and margarine in a small saucepan over low heat;  cool. Spread evenly over peppermint layer. Cover and chill for 1 hour or  until firm. Cut into squares.    Store in an airtight container in a cool, dry place.    Posted to EAT-L Digest 12 Sep 96    From:    Brian Baker <bbaker@CNMNET.COM>    Date:    Fri, 13 Sep 1996 12:30:40 -0500

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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 16 (about 2

Calories: 314
Calories from Fat: 105 (33%)

Amt Per Serving		% DV

	Total Fat 11.6g	16 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 2.6g
Cholesterol 132.2mg		41 %
Sodium 201.5mg		7 %
Potassium 81.9mg		2 %
Total Carbohydrate 49.1g		14 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 48.4g
Protein 5.2g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 314

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