2 squares chocolate
1/2 c. butter
2 eggs
1 c. sugar
1/8 tsp. peppermint
1/2 c. sifted flour
Dash of salt
1/2 c. nuts

Melt chocolate and butter over hot water. Beat eggs until frothy and stir in sugar. Add to chocolate mixture, then add peppermint extract and dry ingredients and nuts, mixing thoroughly. Pour into greased 9" square pan. Bake 20 to 25 minutes at 350 degrees. Cool. For double batch, use jelly roll pan, 12 1/2" x 10 1/2" x 1".

Spread top with a thin coating of frosting.

2 tbsp. soft butter
1 c. powdered sugar
1 tbsp. cream
1/2 tsp. peppermint extract

Stir until smooth. Color green if desired. Place in refrigerator while making glaze.

GLAZE: Melt one square chocolate and one tablespoon butter over hot water. Mix thoroughly and dribble over firm frosting. Refrigerate at least 5 minutes and cut into strips.