Mint Chocolate Squares

Mint Chocolate Squares

For the base and topping

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
8 tablespoons organic trans-fat free shortening
1 cup granulated sugar
1 large egg
1 teaspoon vanilla

For the filling

1-1/2 cups Andes Crème de Menthe Baking Chips
14 ounce can sweetened condensed milk
1/2 cup chopped walnuts, toasted
1 teaspoon vanilla

To make the base and topping

Preheat oven to 350

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, mix together butter, shortening and sugar until completely combined. Add the egg and mix until incorporated. Beat in vanilla. Add flour and mix just until the flour is absorbed.

To make the filling

In a medium saucepan, add the Crème de Menthe baking chips and sweetened condensed milk - place over low heat and cook just until the chocolate begins to melt, stirring often. Remove from the heat and stir in walnuts and chocolate.

Take about 2/3rds of this mixture and place it in the bottom of a 9" x 13" baking dish lightly coated with nonstick spray. Use your fingers to press the dough into an even layer forming the base.

Scoop the chocolate filling onto the base and use an off-set spatula to gently spread the mixture into an even layer. Drop dollops of the remaining dough all over the top of the filling.

Bake until the top is golden, about 32 to 36 minutes. Remove and place pan on a wire rack to cool completely before cutting into squares.

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