No Bake Mint Squares

• FOR THE COOKIE CRUST:
• 1/2 cups Butter
• 1 bag (10 Oz. Size) Mint Flavored Chocolate Chips, Such As Andes, Divided
• 2 cups Chocolate Wafer Cookie Crumbs
• FOR THE PEPPERMINT FILLING:
• 1/4 cups Butter, Softened
• 3 Tablespoons Milk
• 1/2 teaspoons Peppermint Extract
• 1/2 teaspoons Vanilla Extract
• 2 cups Powdered Sugar
• FOR THE CHOCOLATE COVERING:
• Remaining Chocolate Chips From Cookie Crust
• 1/3 cups Butter

1. Lightly spray an 8-inch square pan, set aside. Reserve 1/4 cup chocolate chips for the cookie crust, and set aside the rest for the chocolate covering.
2. For the cookie crust:
3. In a medium saucepan, melt butter and 1/4 cup of the chocolate chips, stirring over low heat. When melted, remove from heat and stir in cookie crumbs. Press evenly onto greased pan. Refrigerate until firm, about 10 minutes.
4. For the peppermint filing:
5. In a small bowl, beat together butter, milk, peppermint and vanilla extract on medium speed until blended. Slowly beat in powdered sugar until smooth. Add more milk if consistency is not creamy enough for spreading.
6. Spread peppermint filling over cookie crumbs. Return to refrigerator.
7. For the chocolate covering:
8. In a small saucepan, melt remaining chocolate chips and butter over low heat, stirring continually. When melted, spread over peppermint filling. Refrigerate until set, at least 15 minutes. Cut into squares.
9. Recipe adapted from Betty Crocker.

cookie crust, butter, chocolate chips, chocolate wafer cookie, ubc, milk, vanilla, powdered sugar, chocolate covering, remaining chocolate chips, butter

Taken from tastykitchen.com/recipes/desserts/no-bake-mint-squares/ (may not work)