Okay, so each day I will try & post a new recipe, 1 of my favorites to share with you....some are my own, some have been borrowed...I just LOVE to cook, especially for my Husband(poor guy lol ;-).
So today, since it's a hot day here in Virginia, I will share a cool dessert recipe:: Okay, so here goes & I hope you enjoy!! ;-), Angel
mint ice cream squares:
INGREDIENTS
1/2 cup butter or margarine
1/4 cup unsweetened baking cocoa
2 cups coarsely crushed chocolate or regular graham crackers (about 20 cracker squares)
1/2 cup powdered sugar
1 carton (1/2 gallon) green mint chocolate chip ice cream, slightly softened
1 cup semisweet chocolate chips
2/3 cup whipping cream
16 thin rectangular creme de menthe chocolate candies, unwrapped
DIRECTIONS
1. In 2-quart saucepan, heat butter and cocoa over medium heat, stirring frequently, until butter is melted and mixture is well blended. Remove from heat. Stir in graham cracker crumbs and powdered sugar. In bottom of ungreased 13x9-inch pan, press mixture to form crust.
2. Place heaping spoonfuls of ice cream on crust. With back of spoon, lightly press and smooth ice cream. Freeze 30 minutes.
3. Meanwhile, in 1-quart saucepan, heat chocolate chips and whipping cream over low heat 2 to 3 minutes, stirring constantly, until melted. Cool 15 minutes.
4. Drizzle chocolate mixture over ice cream. Arrange candies on top so each serving has 1 candy. Freeze until firm, about 2 hours. Let stand at room temperature 10 minutes before cutting into squares.
High Altitude (3500-6500 ft): No change.
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