3/4 c Butter & 1 tbsp
5 tb Sugar
5 tb Cocoa
1 ts Peppermint extract
1 Egg
2 c Graham cracker crumbs
1/2 c Vanilla pudding
2 c Sugar; icing
2 oz Chocolate; unsweetened
Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg and stir till consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into greased 8″ square pan. Cream together 1/4 cup of remaining butter, the pudding and icing sugar. Spread over
graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then pour over second layer. Let sit for a few minutes, then refrigerate for 1 hour before cutting. Makes: 3 dozen squares Source: Harrowsmith Cookbook