2 (1 oz.) sq. unsweetened chocolate
1/2 c. butter
2 eggs
1 c. sugar
1/4 tsp. peppermint extract or creme de menthe
1/2 c. sifted flour
Dash of salt
1/2 c. chopped pecans

FILLING:

2 tbsp. soft butter
1 tbsp. cream
3/4 tsp. green creme de menthe
1 c. confectioners' sugar

GLAZE:

1 (1 oz.) sq. unsweetened chocolate
1 tbsp. butter

Melt chocolate and butter. Beat eggs until frothy and stir in sugar, chocolate mixture and extract or creme de menthe. Add flour, salt and nuts; mix thoroughly. Pour into a greased 9 inch square pan. Bake about 20 minutes in preheated 350 degree oven. Cool.

Work butter into sugar, cream and creme de menthe. Stir until smooth. Spread over cooked and cooled batter. Refrigerate while making glaze.

Melt chocolate and butter. Mix thoroughly and dribble over cool firm filling. Tilt back and forth until glaze covers surface. Refrigerate. Cut into 1/2 inch strips.