BASE:

1 pkg. Pillsbury Plus dark chocolate cake mix
1/3 c. butter, softened
1 egg

FILLING:

1 env. unflavored gelatin
1/4 c. boiling water
4 c. powdered sugar
1/2 c. butter, softened
1/2 c. shortening
1/4 tsp. peppermint extract
2 to 3 drops green or red food coloring

FROSTING:

1 pkg. mint chocolate chips
4 tbsp. butter
(6 oz.) pkg. of mint chips, use 3 tbsp. butter)

Heat oven to 350 degrees. Grease 15 x 10 inch jelly roll pan. In large bowl, combine all base ingredients at low speed until crumbly. Press in bottom of prepared pan. Bake 10 minutes. Cool.

Dissolve gelatin in boiling water; cool. In large bowl, combine softened gelatin, 2 cups of the powdered sugar, butter, shortening, peppermint extract and food coloring; beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 cups powdered sugar until smooth. Spread evenly over cooled crust. In small saucepan, blend chocolate chips and butter over low heat until chocolate melts, stirring constantly. Spoon evenly over filling, spread frosting. Chill until firm; cut into bars. Approximately 8 dozen bars. For easier handling, remove from refrigerator 20 minutes before cutting. Only Pillsbury Plus cake mix works with this recipe.