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Chocolate Mint Parfait Bars Recipe
|Chocolate mint cake mix||1 Cup (16 tbs) (Pillsbury Plus)|
|Margarine/Butter softened||1⁄3 Cup (5.33 tbs)|
|Eggs||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Boiling water||1⁄4 Cup (4 tbs)|
|Powdered sugar||4 Cup (64 tbs)|
|Margarine/Butter softened||1⁄2 Cup (8 tbs) (Parkay)|
|Shortening||1⁄2 Cup (8 tbs)|
|Peppermint extract||1⁄4 Teaspoon|
|Green food coloring||3 Drop|
|Semisweet chocolate chips||6 Ounce|
|Margarine/Butter||3 Tablespoon (Parkay)|
Calories 137 Calories from Fat 66
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 1.8 g9.1%
Trans Fat 0.3 g
Cholesterol 21.1 mg
Sodium 51.9 mg2.2%
Total Carbohydrates 17 g5.6%
Dietary Fiber 0.22 g0.9%
Sugars 13.9 g
Protein 1 g2.3%
Vitamin A 3.9% Vitamin C 0.01%
Calcium 0.5% Iron 1.2%
*Based on a 2000 Calorie diet
Grease 15x10-inch jelly roll pan.
In large bowl, combine all base ingredients at low speed until crumbly.
Press in bottom of prepared pan.
Bake at 350Â°F. for 10 minutes.
Dissolve gelatin in boiling water; cool.
In large bowl, combine softened gelatin, 2 cups of the powdered sugar, margarine, shortening, peppermint extract and food coloring
Beat 1 minute at medium speed or until smooth and creamy.
Blend in remaining 2 cups powdered sugar until smooth.
Spread evenly over cooled crust.
In small saucepan, blend chocolate chips and margarine over low heat until chocolate melts, stirring constantly.
Spoon evenly over filling, spread frosting.
Chill until firm; cut into bars