CHOCOLATE LAYER:

1/2 cup (1 stick) butter
2 (1 oz. ea.) sq. semisweet chocolate
1 cup sugar
2 large eggs
1 cup all-purpose flour
1/2 cup chopped pecans

Preheat oven to 350°F. Grease an 8 or 9-inch baking pan. Melt butter and chocolate in a small saucepan over low heat; cool.

In a small mixer bowl at medium speed, beat sugar, eggs, and chocolate mixture for 2 minutes. At low speed, beat in flour and pecans. Spread in pan.

Bake 25 to 30 minutes until center is set. Cool pan on a wire rack.

FROSTING:

1 1/2 cups powdered sugar
3 tbsp. butter, softened
2 tbsp. milk
3/4 tsp. peppermint extract
few drops of food color (I use red or green)

Beat powdered sugar, softened butter, milk, peppermint extract and food color in a small mixer bowl at low speed until smooth. Spread evenly over cooled chocolate layer. Cover and chill for one hour.

GLAZE:

4 (1 oz. ea.) sq. semisweet chocolate
2 tbsp. butter

Melt chocolate and butter in a small saucepan over low heat; cool. Spread evenly over peppermint layer. Cover and chill for 1 hour or until firm. Cut into squares.

Store in an airtight container in a cool, dry place.

Makes 16 squares.