2 (1 oz.) sqs. unsweetened chocolate
1/2 c. butter
2 eggs
1 c. sugar
1/2 c. all-purpose flour
1/2 c. walnuts or pecans, chopped
1 1/2 c. powdered sugar, sifted
3 tbsp. butter, softened
2 tbsp. whipping cream
3/4 tsp. peppermint extract
2 drops green food coloring (optional)
2 (1 oz.) sqs. sweet baking chocolate
2 tbsp. butter
1 tsp. vanilla

Melt unsweetened chocolate and 1/2 cup butter in top of double boiler over simmering water; cool. Combine eggs and 1 cup sugar, beating until light and fluffy; stir in flour, walnuts and cooled chocolate. Spread mixture in a greased 9-inch square baking pan. Bake at 350 degrees for 25 minutes. Cool in pan on a wire rack.

Combine powdered sugar, 3 tablespoons butter, whipping cream and peppermint extract. Stir in food coloring, if desired. Beat until smooth. Spread evenly over baked layer; cover and chill one hour or until firm. Melt sweet chocolate and 2 tablespoons butter in top of a double boiler over simmering water; stir in vanilla and drizzle over peppermint layer. Cover and chill 1 hour or until firm. Cut into 1 inch squares. Yield: about 7 dozen. Enjoy!