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Texas Tables
Junior League of North Harris & South Montgomery Counties TX
Makes 1 dozen squares.


• 10 graham crackers, crushed
• 1 cup (2 sticks) butter, softened
• 1/2 cup finely chopped walnuts
• 1½ cups confectioners' sugar
• 3 Eggs
• 12 ounces milk chocolate or dark chocolate candy bar or bark, melted
• 2 cups heavy whipping cream
• 1/2 cup ground peppermint candy
• • 1 cup chopped walnuts
Coarsely ground peppermint candy


This recipe requires 24 hours freezer time.

Mix the graham cracker crumbs, 1/2 cup of the butter and 1/2 cup walnuts in a bowl. Press over the bottom of a 9xl3-inch dish, or use a smaller dish for a thicker crust. Beat the confectioners' sugar with the remaining 1/2 cup butter in a mixing bowl until creamy. Add the eggs and beat until blended. Mix in the melted chocolate and pour over the prepared layer. Beat the cream in a mixing bowl until soft peaks form. Fold in 1/2 cup ground peppermint and 1 cup walnuts. Spread over the prepared layers. Sprinkle with coarsely ground peppermint. Freeze, covered, for 24 hours. Cut into squares and place in an airtight container. Freeze until serving time. Remove from the freezer a few minutes before serving. Substitute whipped topping for the whipped cream, if desired.

If you are concerned about using raw eggs, use eggs pasteurized in their shells, which are sold at some specialty food stores, or use an equivalent amount of pasteurized egg substitute.


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