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
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 16 (about 2|
|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 %|
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Calories per serving: 314
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