1 c. butter
4 eggs
1 1/2 tsp. peppermint flavoring or 1/4 c. peppermint schnapps
2 oz. unsweetened chocolate
2 c. sugar
1 c. flour
1 c. chopped nuts

Melt chocolate and butter, cool. Beat eggs until light and fluffy. Add sugar gradually. Add chocolate and flavoring. Stir in flour and nuts, mix thoroughly. Spread in a greased jelly roll pan (10 x 15 inches). Bake at 350 degrees for 25 minutes.

TOPPING:

1/4 c. butter
4 tbsp. cream or milk
1 tsp. peppermint flavoring
2 tsp. butter
3 c. powdered sugar
1/8 tsp. salt
2 oz. unsweetened chocolate

Cream butter and half of the powdered sugar. Add 2 tablespoons cream, then add salt and flavoring and remaining sugar. Beat until smooth. Add remaining cream until mixture is spreadable. Spread on cooled bars.

Melt chocolate and butter. Cool, drizzle on frosting then gently swirl over all. Place in refrigerator until topping is firm. Cut into bars. At Christmas, I add a little green coloring to the white icing. After the chocolate has been swirled, I take some red colored sugar and sprinkle over the top. It becomes very festive.