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 Fraga
Dessert: Chocolate Emeralds
1
and one quarter cups butter
One half cup cocoa
3 and one half cups confectioners sugar, sifted
1 egg, beaten
1 tsp. vanilla
2 cups graham cracker crumbs
One third cup green Creme de Menthe
1 and one half cups semi-sweet chocolate pieces
Combine one half cup of butter and cocoa in saucepan over low
heat and stir until blended. Remove from heat and add one half
cup sugar, egg and vanilla. Stir in graham cracker crumbs. Mix
well and press mixture into the bottom of a 13 x 9 inch pan.
Next, melt one half cup butter and pour into a small mixing
bowl. Add Creme de Menthe and mix at low speed. While mixing,
add 3 cups sugar until smooth. Spread this mixture over the
first layer in the 13 x 9-inch pan. Refrigerate entire dish for
one hour. While the dish is chilling, combine one quarter cup
butter and chocolate pieces in a saucepan over low heat. Stir
until melted. Remove pan from refrigerator and spread chocolate
mixture over the mint layer. Return pan to the refrigerator for
2 hours. Cut into small squares and store in refrigerator until
ready to serve.
The Skinny: Use your favorite egg and sugar substitute.
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Dessert: Chocolate Emeralds
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