Grasshopper Bars

From: Bon Appetit Favorite Cookies Cookbook Nov 1983

that I got from my BFF Kathy.

1 ½ C Flour
2C Sugar
¾ C plus 2 Tbsp instant cocoa mix
1 ½ tsp salt
1 tsp baking powder
1 1/3C Butter
4 Eggs
2 tsp Vanilla Extract
2 Tbsp Light corn syrup
2 C Coarsely chopped toasted walnuts
TIP: To toast nuts-place on a cookies sheet and bake
350 for 5-10 minutes

Preheat oven to 350
Sift the first 5 ingredients into mixer bow.
Add Butter, eggs, vanilla and corn syrup, mixing thoroughly, fold in toasted nuts
Spread batter in oiled 9X13X2 inch pan
Bake for 40 to 45 min until soft in center and edges are slightly firm
DO NOT OVERBAKE COOL

MINT FROSTING

2C 10X sugar
¼ stick Butter softened
2 Tbsp Milk
1 tsp Green food coloring
1 tsp mint extract (Crème De Mint also works)

Combine all ingredients for mint frosting. Mixing thoroughly. Spread over the cooled pastry. Place in the freezer for 15-20 minutes to harden. Cut into 40 bars.
Do not remove form pan. (Note: I think we place in refrigerator again after cutting and before next step)

Chocolate Glaze

2 oz unsweetened chocolate
2 Tbsp Butter

Heat chocolate and butter for glaze, blending thoroughly. When softened, brush evenly on top of mint frosting using a pastry brush. Allow chocolate to harden
(Refrigeration) will speed the process. Carefully recut bars and remove from pan

Wreath Icing

2 2 ½ Tbsp Milk
½ C 10X sugar
Green food coloring

Add sufficient milk to powdered sugar to make firm icing for wreaths, mix until smooth. Stir in green food coloring. Using a pastry bag and a decoration flower tip pipe a green wreath or flower on each bar.

Store in tightly covered container layered with sheets of wax paper-or freeze