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    Parfait Bars

    Source of Recipe


    List of Ingredients

    10 ounces (2 I/2 sticks) unsalted butter
    1/2 C cocoa
    3 1/2 C sifted confectioners sugar
    1 teaspoon vanilla
    1 egg, beaten
    2 C graham cracker crumbs
    1/4 Cp creme de menthe
    1/2 cups semisweet chocolate chips


    In a saucepan, combine 4 oz. of the butter and the cocoa. Heat and stir until smooth.
    Remove from the heat and add l/2 cup of the powdered sugar, egg, and vanilla. Stir in
    the graham cracker crumbs- Press into an ungreased 13x9x2-inch pan. Melt 4 oz. of the
    butter with the creme de menthe. With a mixer, whip in the remaining 3 cups of
    powdered sugar until smooth. Spread evenly over the graham cracker crust. Chill for 1
    hour. In a saucepan, melt the remalnlng 2 oz.. of the butter and the chocolatechips-
    Spread over theother layers- Refrigerate for 24 hours. Allow to stand at room
    temperature for l0 minutes before slicing. Cut into squares.




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