BRUSH
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These delicious Chocolate Mint Squares were prepared back in August as a thoughtful birthday surprise for our Fearless Leader by Maddie's mother, Maureen Ballard.

All of our chocolate-mint lovers thank her very much.

Please read the whole recipe before you begin.

Preheat the oven to 350°.

Grease and flour or spray with vegetable oil flour spray a 9x13" pan.

For the cake layer mix together:

• 1 c. sugar
• ½ c. unsalted butter or margarine, at room temperature
• 4 eggs, beaten
• 1 c. flour
• ½ tsp. salt
• 1 tsp. vanilla extract
• 16 oz. bottle of chocolate syrup

Pour into prepared pan. Bake at 350° for 30 minutes. Cool completely in baking pan.

Prepare the mint layer

Combine the following:

• ½ c. unsalted butter or margarine, softened to room temperature
• 2 Tbsp. Crème de Menthe
• 2 c. confectioners' sugar, sifted to get rid of any lumps

Beat until smooth; it takes several minutes. Spread over cooled cake.

Prepare the chocolate glaze

For the chocolate glaze, melt together:

• 6 oz. chocolate chips
• 6 Tbsp. butter or margarine

When melted stir together and allow to cool a few minutes. Spread over the mint layer. Chill 10 minutes until the chocolate is firm.

Cut into squares. Store chocolate mint squares in the refrigerator. They also freeze very well, if they last that long.

Serves: 15 or one hungry orthodontist, depending on how large you cut the squares.

Notes:

1. Note: The bars will set up more quickly if you chill the cake and mint layers while you are making the chocolate glaze.

Recipe by Maureen Ballard