6 tbsp. sweet butter
1/2 c. unsweetened cocoa
2 c. confectioners' sugar
3 tbsp. milk
1 tsp. vanilla
Mint filling

Melt butter in a small saucepan over medium heat; add cocoa. Heat, stirring constantly, just until mixture begins to boil. Remove from heat; add confectioners' sugar, milk and vanilla. Return to low heat; stir until mixture appears melted and glossy. Pour half onto lightly greased cookie sheet. Quickly spread into 9 inch square with spatula.

Chill while preparing Mint Filling. Spread mint evenly over chocolate layer. Chill 10 minutes. Place remaining chocolate over low heat until melted. Quickly spread over filling. Chill thoroughly; cut into small squares. Makes approximately 4 dozen.

MINT FILLING:

1 (3 oz.) pkg. cream cheese
2 c. confectioners' sugar
1/2 tsp. vanilla
1/4 tsp. pure mint or peppermint extract
2-3 drops green food color
1 tbsp. milk (optional)

Combine cream cheese, confectioners' sugar, vanilla, mint or peppermint extract and food color; blend well. If needed, add milk, 1 teaspoon at a time, until filling is of spreading consistency.