Makes About 4 Dozen
10 Tbsp butter, divided
3 squares (1 ounce each) unsweetened chocolate, chopped
3 eggs
1 1/2 cups sugar
2 tsp vanilla extract
1 cup all-purpose flour
1 pkg (8 ounces) cream cheese, softened
1 Tbsp cornstarch
1 can (14 ounces) sweetened condensed milk
1 tsp peppermint extract
4 drops green food coloring (optional)
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream
- In a microwave-safe bowl, melt 8 tablespoons butter and unsweetened chocolate; cool slightly. In a small mixing bowl, beat 2 eggs, sugar, and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour. Spread into a greased 13-in by 9-in x 2-in baking pan. Bake at 350 deg for 15-20 minutes or until top is set.
- In a large mixing bowl, beat cream cheese and remaining butter. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Add extract and food coloring if desired. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
- In a heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting into squares.