Three Layer Oreo Pie

We made this twice for holiday events last month, and it always received rave reviews! I love when things are easy, quick, AND delicious!

Ingredients

• 32 OREO Chocolate Sandwich Cookies, divided 
• 1/4 cup butter or margarine, melted 
• 2 cups cold milk 
• 2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided 

Directions

Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding into crust.

Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie. Refrigerate 4 hours or until set.

Marshmallow Brownies

Oh, my, these are HEAVENLY! I highly recommend Six Sisters' Marshmallow Brownies if you need a treat to take to an event, share with a friend, or just enjoy for yourself! Yum!

click here for recipe

Golden Graham S'more Treats

• 1 cube of butter
• 1 bag of marshmallows

Melt together on medium heat. (Don't let it get too hot too fast.)

Add:

• 16 oz box of Golden Grahams

Put in a 9x13 greased pan.

Add:

• chocolate chips sprinkled on top while grahams are still warm and chocolate will melt/soften. 

Cool, cut and enjoy. Usually double the recipe, of course. :) 

Chocolate Chip Banana Muffins

"My kids gobble these up." -Melissa

Ingredients

• 1 cup white sugar 
• 2 cups flour 
• 1 teaspoon baking soda 
• 1 teaspoon vanilla 
• 3 tablespoons sour cream 
• 2 eggs 1/2 cup butter, softened 
• 2 or 3 ripe bananas - I always use 3 bananas 
• 3/4 cup chocolate chips 

Instructions

Mix all ingredients together until moistened. Add chocolate chips by sprinkling on the tops of the muffins before baking. Pour into greased muffin baking tray or use muffin paper liners. Bake at 350 for 20 minutes or until golden brown. Recipe makes 12 muffins.

Recipe found HERE.

Chocolate Chocolate Chip Nothing Bundt Cake Copycat Recipe

We have all had this cake. We've all made this cake. It's hard to believe we didn't have the recipe on here sooner! It is THE chocolate bundt cake recipe to have! Soooooooooooooo yummy!!


Ingredients 

• 1 pkg Devil's Food Cake Mix 
• 1 small box instant chocolate pudding 
• 1 c. sour cream 
• 4 large eggs 
• 1/2 c. water 
• 1/2 c. oil  
• 1 1/2 c. mini chocolate chips 

For the frosting

• 1 (8 ounce) pkg. cream cheese, softened 
• 1/4 cup butter , softened 
• 1 1/2-2 cups powdered sugar 
• 1 tsp . vanilla extract 

Instructions 

The night before: Mix first six ingredients together in a mixer or with beaters. Stir in chocolate chips. Pour into a greased bunt cake pan (cooking spray works great). Bake at 350 degrees for 45-50 minutes. Remove from oven. Let cool for 20 minutes. Remove cake from bundt pan by placing a plate upside down over the bundt pan. While holding the plate firmly on top of the bundt pan, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge overnight before frosting. 

Before serving: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Start with 2 cups then keep adding more until it is nice and thick. Spoon the frosting into a Ziplock resealable gallon bag. Clip one bottom corner of the bag. Squeeze frosting out of the bag onto the cake in strips as pictured above.

Christmas Fudge

Melissa's comments: "I made this fudge for the first time at Christmas and it turned out so good. Easy pure fudge. Lot's of people at JD's work said it was the best creamiest fudge they had had."

Click HERE for recipe source.

Ingredients 

• 2 and 1/2 cups white granulated sugar 
• 3/4 cup butter 
• 2/3 cup evaporated milk 
• 12 ounce package (2 cups) semi-sweet chocolate chips 
• 7 ounce jar marshmallow cream (also called marshmallow fluff) 
• 1 teaspoon vanilla 

Instructions

Line an 8 or 9 inch square pan with aluminum foil or parchment paper. Coat with nonstick spray. Set aside.

In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals. Bring to a full rolling boil, stirring constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don't burn your fingers off--it should be boiling the full 5 minutes. Stir constantly.

When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth.

Add marshmallow creme and beat with a wooden spoon until well blended. Add vanilla and mix well.

Immediately pour into the prepared pan. Let cool to room temperature. Slice and serve! Store on the counter covered.

Recipe Notes This recipe is easy to double, just use a 9x13 pan. Microwave your marshmallow creme for 10 seconds to make it easier to scrape out. (Be sure to remove all traces of foil from the safety seal.)

Volcanoes

Brittany shared this treat. They look yummy!!

Ingredients:

• 1 bag of square pretzels
• 2 bags Rolo candies
• 1 bag M&Ms

Spread pretzels on a tinfoil-lined cookie sheet.  Add a Rolo on top of each pretzel. Bake in the oven 5-10 minutes at 400 degrees. You want the Rolos soft but not melting.  Take out of oven and immediately push an M&M down into the middle of each Rolo. Cool and enjoy!

Brittany's Muddy Buddies

Brittany has revised the original recipe to be even better!

Ingredients:

• 1 regular box Chex mix
• 2 c. chocolate chips
• 1 c. peanut butter
• 1/2 c. margarine
• 2 tsp vanilla
• powdered sugar

Make normally as directed and dump as much powdered sugar as you like. Yum!

Peanut Butter Kiss Cookies II

We made these cookies to remember dad's birthday this past weekend. I know we already had a recipe for this on the blog, but I have been wanting a softer, less crumbly peanut butter cookie recipe. This is my new favorite recipe for these cookies!

Ingredients:

• 1 1/2 cups peanut butter
• 1 cup shortening
• 2/3 cup white sugar
• 2/3 cup brown sugar
• 1/4 cup milk 
• 2 eggs 
• 2 teaspoons vanilla extract
• 3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 cup white sugar, or as needed
• 2 (12 ounce) bags Hershey's Kisses, unwrapped

Directions:

Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.

Spoon flour into measuring cup (don't scoop - it adds too much flour). Sift flour, baking soda, and salt together in a bowl. ( I don't sift, I just mixed well.)

Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.

Preheat oven to 350 degrees. Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets. Bake cookies in the preheated oven for 8 minutes. Open the oven door and press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, about another 2 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.

A few notes:

Refrigerating the dough at least 1 hour is not strictly necessary, but I recommend it because it makes the dough easier to work with when shaping balls and also helps retain the shape when baking and avoid too much cracking when adding kisses.

Prep kisses by unwrapping foils and lining them upright on a plate or cookie sheet for easy transfer to cookie dough. Baking dough too long before adding kisses can cause kisses to fall out of the cookie dough when cooled. Kisses need to bake long enough to adhere to the cookie base but not to the point that they lose shape. Do not over bake!

Stacking cookies before chocolate has fully cooled and hardened will cause them to squish and loose shape. If desired, freeze immediately when cooled. I've kept them up to 2 months and they taste as fresh as the day they were baked.

Magic Cookie Bars

My sister in law Jennifer made these for everyone on the 4th. They were DELICIOUS!

Ingredients

• Crisco Original No-Stick Cooking Spray 
• 1 1/2 cups graham cracker crumbs 
• 1/2 cup butter, melted 
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 
• 2 cups (12 oz. pkg.) semi-sweet chocolate chips 
• 1 1/3 cups flaked coconut 
• 1 cup chopped nuts 

Instructions

HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork. BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds. For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.

VARIATIONS SUBSTITUTE chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.

Chocolate Waffles with Berry Sauce

We like to make special breakfasts on General Conference weekends, and we tried this new and delicious recipe today!  It was a hit as breakfast, but you could easily turn these waffles into a dessert by topping with vanilla ice cream and chocolate sauce. 

This recipe comes from Our Best Bites.  Click here for full instructions, photos, tips, etc. 
 
Double Chocolate Waffles

• 2/3 C flour 
• 1/3 C corn starch 
• 1/4 C unsweetened cocoa powder 
• 1/2 t baking powder 
• 1/2 t baking soda 
• 1/4 t salt 
• 1/8 t cinnamon 
• 6 T granulated sugar 
• 1 C milk 
• 1/3 C vegetable oil 
• 1 egg 
• 1 1/2 t vanilla 
• 1/2 C mini chocolate chips 

Berry Sauce & Topping

• 3 C berries, fresh or frozen, diced if large 
• 1/4 C raspberry or strawberry jam
• 2 T hot tap water 
• optional: powdered sugar to taste, sweetened whipped cream, or cocoa powder for dusting

Start by making the berry sauce since it can sit while you make the waffle batter. Combine jam and warm water and whisk until combined. Add in the berries and gently stir until combined. Gently smash with a fork to break up larger berries an leave as chunky as you like. Depending on the sweetness of the berries, you can add a little powdered sugar if you’d like. I don’t add any; I think the jam adds plenty and I prefer it on the tart side to balance the sweetness of the waffles. However my husband likes it sweeter, so go with what you like! You might want to try the sauce on the waffles first and then just sprinkle powdered sugar on top if you’d like it sweeter. Set berry sauce aside and make waffle batter.

Waffles: Preheat a waffle iron. Combine flour, cornstarch, cocoa powder, baking powder and soda, salt, and cinnamon. Use a whisk to combine. In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy. Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they’re combined and don’t overmix. Stir in the chocolate chips. This is a pretty thin batter, so don’t be expecting something that looks like a pancake batter. It’s supposed to be thin. Lightly butter waffle iron. I have one with non-stick finish and I actually don’t grease mine at all. You may not need to. Place batter in and cook according to your iron. A tip: Instead of pouring batter, use a ladle and spoon it in, making sure to stir the batter each time. Otherwise the chocolate chips won’t be distributed. It’s a little harder to tell when chocolate waffles are done because you can’t go so much on color. Go by smell and touch and realize that they will crisp up after they come off the iron.

Homemade Hot Fudge

Ingredients:

• 1/2 cup butter
• 2 cups sugar
• 1/4 cup cocoa powder
• 1 (15 oz.) can evaporated milk
• 1 tsp. vanilla
• 1/4 cup flour

Combine butter, sugar and cocoa powder in a saucepan on medium heat, stirring consistently until butter is melted.  It will be very thick and chunky. Add milk gradually, stirring constantly until smooth.  Add vanilla and flour.  Bring to a boil, then remove from heat.  Mixture will thicken as it cools.  Serve while sauce is still warm.  You can keep the hot fudge warm in a slow cooker set on the lowest heat setting.  Store leftovers in the fridge.  

Sea Salt Truffles

I wanted to make an extra nice treat for Valentine's Day this year for my sweetheart, people I visit teach, Katelee's teacher, and a few special friends.  So, I tried these amazing truffles by The Pioneer Woman.  They are to die for, and much easier than they look, though they do take some time.  But they are so worth it.  Truly. Amazing.

You can find the complete recipe and instructions, complete with beautiful pics here.

Here is her printable recipe:

Description

These are delicious and very easy-to-make chocolate truffles with an unlikely surprise: a sprinkling of light, fluffly sea salt. It’s a seemingly unlikely, but absolutely scrumptious and special, flavor combination that has to be experienced to be believed.

Ingredients

• 8 ounces, weight (up To 9 Oz.) Good Semisweet Chocolate
• 8 ounces, weight (up To 9 Oz.) Good Bittersweet Chocolate
• 1 can (14 Oz) Sweetened Condensed Milk
• 1 Tablespoon Vanilla Extract
• 8 ounces, weight Meltable Milk Chocolate
• Sea Salt

Preparation

Heat dark chocolates and condensed milk in a double boiler over medium low heat until chocolate is melted. Stir—mixture will have a slight marshmallow texture. Stir in vanilla.
Remove from heat, cover and refrigerate for two hours.
Once chilled, roll in balls, then roll in melted milk chocolate coating. Sprinkle with sea salt or other fine, coarse sprinkles.

My new favorite chocolate cake

This isn't much different from the chocolate cake recipe I used before, but I do like it even better and so it's my new go-to chocolate cake recipe.  I made it as a bundt cake for a dinner party with friends and also as a round layered birthday cake for Darla, and both times it turned out fabulous.  It's a very versatile, moist, yummy recipe!


Ingredients

• Chocolate Cake Mix (I prefer devil food cake, but any cake mix will do) 
• Chocolate Instant Pudding, 3.9 oz size 
• 4 eggs 
• 1 cup sour cream 
• ¾ cup water 
• ¾ cup oil 
• 1/2 bag chocolate chips (I prefer mini chips) 

Instructions

Preheat oven to 350 degrees. Mix all ingredients well and pour batter into a well-greased and floured pan. Bake on middle rack for 40-50 minutes. Remove from oven when a toothpick comes out clean.

IF MAKING A BUNDT CAKE: Let cake cool completely in pan. Take a small slender spatula and loosen cake around the outside & inside edges. Tip upside down onto platter.  Whip up the icing for the top of the bundt while it's cooling:

Bundt Chocolate Icing

• 2 tablespoons cocoa powder
• 1 cup powdered sugar
• ¼ teaspoon vanilla
• 1-2 tablespoons milk
• 2 tablespoons melted butter

Mix together the ingredients. Stir forever, until it’s smooth and thick. If it’s not runny enough, add a bit of warm water or more melted butter until it’s at the consistency you like.  You want it runny, because when the cake is cool you just drizzle this all over the top for some more chocolate deliciousness. 

Chocolate Chip Cookie PIE

Because pie is awesome, no matter the time of year...

Because this is one of the BEST pies I've ever tried...

Because Sunday afternoons are a great time to bake a new treat...

Let me share with you this delicious recipe!

 

This is a recipe that I've tasted from my friend Tiffany before and she shared with me.  It is an Our best Bites recipe. :)  The photo is from ourbestbites.com. 

• 1 unbaked 9-inch pie crust, homemade or store-bought.
• 2 large eggs
• 1/2 C flour
• 1/2 C white granulated sugar
• 1/2 C packed brown sugar
• 3/4 C real butter, softened (1 1/2 sticks)
• 1 C chocolate chips (semi sweet or dark works best, you might find milk too sweet)
• 1C chopped pecans (optional)
• Vanilla ice cream, or sweetened whipped cream for serving (A must!)
• Optional: chocolate sauce 

Preheat oven to 325 F. Beat eggs in a large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

Enjoy!

Homemade Granola Bars

Lately, serving my family homemade food without preservatives, extra salt, and who knows what else in it has become more and more important to me.  It started out at first as a way to save money.  I began making all our own bread, granola to replace cereal, cream of something soups, and so forth.  I was surprised at how rewarding it was to set a delicious meal in front of my family and know exactly  what was in it, and to know that it was made of wholesome ingredients that I could pronounce.  :)

I decided to take this a step further and try to begin making more of our snack foods.  I had been doing research on this for a few days when my amazing, talented friend Sarah posted on her blog all about the homemade snacks she had been making for her family!  Bingo!  She willingly shared her recipe sources, and they are perfect - exactly what I was looking for!

This week, I'll be sharing some of our new favorite snack recipes.  Today's amazing recipe: homemade granola bars!  Man, my kids eat these like they are candy bars.  :)  Literally, I give it to them for 'dessert' most of the time, but with no white sugar or corn syrup, and only a small amount of mini chocolate chips on top (optional) I feel great about serving them this dessert.

Not to mention the added advantage that making these granola bars costs pennies compared to the store bought prices.


 Photo from: http://mangiablog.com/2011/09/09/friday-link-love-back-to-school-recipes/


Ingredients:

• 3/4 c. butter
• 3/4 c. honey
• 1 c. packed brown sugar
• 6 c. quick cooking oats (not rolled oats!)
• 3 c. crispy rice cereal
• 1 1/2 tsp. vanilla
• mini chocolate chips to sprinkle on top (optional)

In a large bowl, stir oats and rice cereal together.  Set aside.  In a small pot, melt butter, honey, and brown sugar together over medium high heat until it comes to a bubble.  Reduce the heat and cook 2 minutes.  Pour in vanilla and stir.  Pour over dry ingredients and mix well to moisten all ingredients.  Pour into a lightly greased sheet cake pan and press out to be about 3/4 inch in thickness.  You really want to press them down to they stick together.  Sprinkle with mini chocolate chips if desired and press down lightly.  Cool on a counter top to room temperature for two hours or until the chocolate chips are set before cutting into bars.  Cut into bars (I got 36 good-sized bars) and wrap in parchment paper or plastic wrap and store at room temperature.

*Notes:  I had no problem with the bars not staying together - they came out perfectly!  However, if your bars don't seem to be staying together when you cut them, you may have not boiled the mixture long enough . . . you want it to make it just past the softball stage.  Or you make them too thin or you didn't pack them in tight enough.  Stick them in the fridge for 20 minutes and that should help keep them together.  Be sure not to keep them in there too long or else they'll become super hard!  The next time you make them, try boiling for an extra 15 seconds or so.

*This recipe is a great base for a granola bar, and wonderful just as it, but you can use it to expand and add in whatever you want: coconut, butterscotch chips, nuts...

Adapted from a recipe from Rachael Ray.

Chocolate and Strawberry Cupcakes

Nothing says "Valentine's Day" more than chocolate and strawberries, and these cupcakes from Tidy Mom are absolutely to DIE for. I know Melissa especially is a huge fan of chocolate covered strawberries, but everybody needs to try these ASAP!

Ingredients

Chocolate Fudge Cupcake
• 1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
• 3 Large Eggs
• 1/2 cup melted butter (butter not margarine)
• 1 cup water
Strawberry Whipped Cream (filling)
• 1 cup heavy whipping cream
• 1/3 cup sugar
• 1 tsp vanilla
• 5-6 T. chopped/processed strawberries
Chocolate Cream Cheese Frosting (from Glorious Treats)
• ½ cup butter, at room temperature
• 8 oz. cream cheese, at room temperature
• 1 teaspoon vanilla
• ½ cup unsweetened cocoa
• 4 cups powdered confectioners sugar
• 1-4 Tablespoons heavy whipping cream

Instructions

Chocolate Fudge Cupcake
1. Preheat oven to 350
2. Mix on low until blended, then mix on high for 2 mins.
3. Pour into paper lined cupcake pans.
4. Bake for 20 min.
Strawberry Whipped Cream (filling)
5. Chop strawberries in blender (I used my Magic Bullet) just until they look thick and “liquidy”. I used really large strawberries and it took 4 to make 5-6 Tablespoons.
6. Beat whipping cream, and vanilla until it starts to thicken.
7. Mix in sugar.
8. Fold in strawberries.
Chocolate Cream Cheese Frosting 
9. *Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
10. *Add the cocoa powder( before adding the sugar, so it gets fully incorporated into the butter and cream cheese.)
11. *Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
12. *Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
13. *Beat until fluffy, about 1 minute.
14. *Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
15. Bake cupcakes and cool completely
16. Cut out a small section in the center of the cupcake (save in bowl)
17. add strawberry whipped cream to the hole
18. replace the tops (just do the best you can – or you could just leave them off)
19. pipe chocolate frosting on top of cupcake with 1M tip.

Grandma Kaye's Chewy Brownies (Blackies!)

We were at Grandma Kaye's house last week, and she served us the most delicious brownies!  We made them ourselves tonight for our Family Home Evening treat, and they were still awesome.  I never seem to have a brownie mix on hand, and I love that I can whip these up from ingredients that are always in my pantry/fridge.  This is a recipe that is definitely worth sharing:

• 1 stick butter, melted
• 1 c. sugar
• 1 tsp. vanilla
• 2 eggs
• 1 c. flour
• 3 HEAPING T. baking cocoa (Grandma likes them more like 'blackies' than 'blondies'  :)
• chocolate chips, if desired (optional)

Mix all the ingredients well.  Pour the batter into a greased 8x8 pan.  Bake at 325 degrees for 20 minutes or until set.  (I think I had to bake mine for 22 minutes.)

Serve warm or cooled!

Festive Mint Cream Dessert

I discovered this recipe today on pinterest, and can't wait to make it for a Christmas dinner party we are having! It sounds absolutely delicious!

Mint ice cream and colorful sprinkles make this cool concoction perfect for holiday parties or meals. For a chocolaty dessert, use rocky road or chocolate ice cream instead.

Original recipe and picture: http://www.tasteofhome.com/recipes/Festive-Mint-Cream-Dessert

Ingredients:

• 3/4 cup butter, divided
• 1 package (16 ounces) chocolate cream-filled sandwich cookies, crushed
• 8 cups mint chocolate chip ice cream, softened
• 1-1/2 cups milk chocolate chips
• 1 cup confectioners' sugar
• 3/4 cup evaporated milk
• 1 carton (16 ounces) frozen whipped topping, thawed
• Chocolate syrup and red and green sprinkles, optional

Instructions:

1. In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm.
2. In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm.
3. Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight.
4. Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles. Yield: 24 servings.

Peppermint Brownies

I was lucky enough to acquire this recipe a couple of years ago, and without a doubt these are the best mint brownies I have ever tasted. 

CHOCOLATE MINT BROWNIES 

Brownie layer:

1 cup butter
5 Tbsp cocoa
4 eggs
2 cups sugar
1 1/2 cups flour
1/2 tsp salt
1 Tbsp peppermint extract

Melt the butter and cocoa together.  Sir in eggs and sugar.  Add flour, salt, and peppermint.  Bake in a greased 9x13" pan at 350 degrees for 25-30 minutes.  Cool completely.

Mint Frosting:

2 cups powdered sugar
2 Tbsp evaporated milk
6 Tbsp butter
1/2 tsp peppermint extract
4 drops green food coloring

Mix all frosting ingredients until creamy and spread onto brownies.  Refrigerate for one hour.

Glaze topping:

6 Tbsp butter
1 cup chocolate chips

Melt together and then pour gently over green frosting.
Refrigerate again.

One thing I love about these brownies is how easy they are to cut; don't they look pretty in these little bags?  They didn't crumble like some other brownie recipes I have tried.

So, if you are trying to decide what to give your neighbors this year, need a dessert to take to the ward Christmas party, or simply want to make a delicious treat for your family, you know what recipe I would recommend!