1 1/2 c. sifted all purpose flour
2 c. sugar
3/4 c. plus 2 tbsp. instant cocoa mix
1 1/2 tsp. salt
1 tsp. baking powder
1 1/3 c. butter
4 eggs
2 tsp. vanilla
2 tbsp. light corn syrup
2 c. coarsely chopped nuts

MINT FROSTING:

2 c. sifted powdered sugar
1/4 c. (1/2 stick) butter, softened
2 tbsp. milk
1 tsp. mint extract
Green food coloring

CHOCOLATE GLAZE:

2 oz. unsweetened chocolate
2 tbsp. butter

Preheat oven to 350 degrees. Sift first 5 ingredients into mixer bowl. Add butter, eggs, vanilla and corn syrup, mixing thoroughly. Fold in nuts. Spread batter in oiled 9 x 13 x 2 pan. Bake for 40 to 45 minutes, until soft in center and edges are slightly firm. Do not overbake. Cool.

Combine all ingredients for mint frosting, mixing thoroughly. Spread over cooled pastry. Place in freezer for 15 to 20 minutes to harden. Cut pastry into 40 bars, but do not remove from pan.

Heat chocolate and butter for chocolate glaze, blending thoroughly. When softened, brush evenly on top of mint frosting, using pastry brush if desired. Allow chocolate to harden (refrigeration will speed the process). Carefully recut the bars. Remove from pan.

Add sufficient milk to 1/2 cup powdered sugar to make firm icing for wreaths; mix until smooth. Stir in food coloring using pastry bag and a small flower decorating tip, pipe a green wreath on each bar, if desired. Store in tightly covered container, layered with sheets of waxed paper or freeze. Makes about 40.